Turn pump­kin into cake

> This mem­ber of the squash fam­ily makes a de­li­cious and nu­tri­tious steamed dessert

The Sun (Malaysia) - - LIFESTYLE - BY THE SIM­PLE HOUSE­WIFE

ONE DAY, at a morn­ing mar­ket, I was drawn to a stall manned by an el­derly lady. There was an ar­ray of colour­ful ny­onya kuih, cakes, veg­e­tar­ian fried noo­dles, and steamed yam cake.

She also sold steamed pump­kin cake, sim­i­lar to yam cake but or­ange­hued. I bought a few pieces and found the pump­kin cake to be tasty, with a sweet­ish tinge de­spite hav­ing dried shrimps among its in­gre­di­ents.

I de­cided to try to re­pro­duce this steamed pump­kin cake in my own kitchen af­ter do­ing some on­line re­search to find the cor­rect mea­sure­ments and tweak­ing them a lit­tle.

The sweet­ness or salti­ness of the fi­nal prod­uct can be ad­justed to your own taste with just a few tweaks.

In­stead of steam­ing the cake in a large pan, I also used smaller moulds or ramekins for in­di­vid­ual por­tions.

STEAMED PUMP­KIN CAKE

In­gre­di­ents Bat­ter: 300g rice flour 1 tbsp corn­flour 400ml wa­ter 1 tsp salt 1 tsp sugar

Other in­gre­di­ents: 1 cup dried shi­itake mush­rooms, soaked and diced 5 cloves gar­lic, chopped 50g dried shrimps, soaked 2 tbsp cook­ing oil 1 tsp dark soy sauce 300g pump­kin, cubed 1 cup wa­ter and ¼ tsp salt

Gar­nish, ac­cord­ing to pref­er­ence: Spring onions, chopped Red chill­ies, chopped Fried shal­lots

Method 1. Mix the rice flour, corn­flour, salt,

sugar and wa­ter in a bowl. 2. Mix the pump­kin, salt and wa­ter in a pot, bring to a boil and cook un­til the pump­kin dis­in­te­grates into a thick paste. 3. Add the pump­kin paste into the rice flour bat­ter, stir to com­bine evenly. 4. Heat up cook­ing oil in a fry­ing pan. When heated, saute gar­lic, dried shrimps and mush­rooms un­til fra­grant. Add in wa­ter and dark soy sauce. 5. Pour the mush­room and shrimp mix­ture into the bat­ter. Stir to com­bine evenly. 6. Grease an 8in pan or equiv­a­lent,

pour in the mix­ture. 7. Steam over medium heat for one

hour. 8. When done, re­move from steamer and leave to cool a lit­tle, be­fore sprin­kling the gar­nish on top. 9. Cut ac­cord­ing to de­sired size and

shape to serve.

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