Steamed Savoury Pumpkin Kueh

Steamed Savoury Pumpkin Kueh

First attempt and turn out pretty yummy! Texture and flavour just nice for my family's liking!

Google around and study a few recipes, altered to this version of mine.

Recipe (for 10 x 7 inch tin)

(A)

300g rice flour

30g corn flour

900 ml water

3 tsp concentrated ckn stock (Woh Hup)

(B)

150g minced pork (seasoned well, soya sauce, sesame oil, pepper)

6 mushrooms (chopped)

60g dried shrimp (washed and lightly chopped)

2 clove garlic (chopped)

6 shallots (chopped)

(C)

1 tsp fish sauce

1 tsp soya sauce

1 tsp sugar

Salt and pepper to taste

(D)

250g pumpkin (steamed till cooked and mashed it) 

500g pumpkin (cut into small cubes) 

150g water

Garnishing:

10 shallots (slice thinly and fry with oil till crispy, drain and keep the shallots oil for greasing)
Chopped spring onion and red chilli

Before steaming, smoothen and grease the top with shallot oil.

Method

1. Mix (A) together, set aside

2. Cooked (B). Heat up wok with oil, fry dried shrimp, chopped shallot and garlic till fragrant. Add in mushroom and minced pork. Stir fry for a min, add in (C) the seasoning. Fry till pork cooked. Dish out.

3. In the same wok, add in (D) except the cooked mashed pumpkin. Simmer till pumpkin is cooked and water dry up.

4. Pour in the cooked minced pork, mashed pumpkin and the flour mixture (A), mix well. At low heat, stir till mixture thicken.

5. Grease the tray with shallot oil, pour in the thicken pumpkin Kueh mixture.

6. Smoothen the top and grease with some shallot oil. Steamed for 1 hours or till cooked. Cool the kueh before unmoulding.

7. Garnish with chilli, spring onion and fried onion to serve. Or pan fry it! 

Let it cool down before removing from the tin and garnish!

Or you can pan fry it! I love pan fried, super duper delicious!