Steamed Pumpkin Kueh

Steamed Pumpkin Kueh

This steamed kueh or cake is one of the Chinese favourite

snacks for Malaysian which you can find it in Dim Sum restaurants

also.  You eat it with or without sweet or chilli sauce or even pan fried.

The texture is a bit soft but overall, it is edible.  If less 10% of water,

the texture will be perfect.  Because my rice flour was short of 45g,

I minus some water....should have minus more water.  

Next try, if not enough of rice flour, I won't 'main-main" (play)

with it. Ha ha Ha.  Both of my dearest colleagues Stephanie Chua and

Elly Chong agreed to my statements while they are sampling it for 

their breakfast which I have brought for them.   

They also said to add more salt and pepper.

500g Rice Flour.

500g Pumpkin (Diced).

3tsp Salt / 2tsp Pepper / 2tsp Chicken Stock / 2tsp Five Spice Powder.

2 litres Water.

One Packet of Choi Bo (Salted Preserved Radish).

Note : Soak and wash a few times.  Later squeeze all the water.

Pan fry the Choi Bo with little bit of oil and keep at one side.

Mix well the Water with the Rice Flour and keep at one side.

Heat up the wok with 1/2 tablespoon of cooking oil.

Pour in the diced Pumpkin and stir for few times.

Note  :  Do not over cook it.

Pour in the Salt, Pepper, Chicken Stock and Five Spice Powder

and stir until well combined.

Pour in the Rice Flour batter.

And keep on stirring, stirring with medium fire.

Do not stop stirring because the bottom will burn very easily.

Keep on stirring.

Note  :  Taste the batter, if the batter is bland, adjust the seasoning

to your choice.

Until the mixture turn thick and stiff.

Once you notice the batter leaving the side of your wok 

or lumping all together, then it is done.  Turn off the fire.

Pour the half batter into a well grease pan and smooth

the top with the back of your spoon.

Pour the other half balance of the batter into another

well grease pan and smooth the top with the back of your spoon.

Steam the batter with rapid boiling water for 50 minutes

or until the skewer come out clean.

This is another picture that I used bamboo steamer.

Steam the batter with rapid boiling water for 50 minutes

or until the skewer come out clean.

Once done, let it 100% cool because cutting into desired sizes.

Look appetizing?

You have to cook it in order to taste it because I cannot courier to you!!!

Happy Cooking.