Steamed Pumpkin Cake

I’ve bought a small pumpkin a month ago and have been sitting on the kitchen counter and I have to think of what to do with it before it goes bad. I went online and see if I can find any recipe but nothing look interesting. Then I’ve decided to make this ‘Kim Kueh Ker’ (Hokkien). This Chinese snack is often eaten at dim sum restaurant or as a tea time snack and it’s very similar to Yam Cake (Or ker) and it really goes well with chili sauce.

Ingredients :

300 g pumpkin(remove seeds, hard skin then shred it)

Batter (Combined)

250 grm rice flour
70 grm of wheat starch
1 tbsp of chicken granules
1 tsp salt
750 ml water

Topping :

100 grm of chicken meat (cut into small cubes)
4 shallots (thinly slice)
4 bird eyes chilies - slice thinly
2 red chilies- slice thinly
2 spring onions - cut small
Some cilantro (garnish)
salt and pepper to taste

1. Put some oil in a hot pan and fry the shallots until golden brown. Dish out and set aside.
2. In the same oil stir-fry chicken until cook. Sprinkle some salt and dish out and mix it with shallots, chillis and spring onions. Add in a bit of salt and pepper and set aside the topping.
3. Using the same pan and 2 tbsp of oil, stir fry grated pumpkin for 2 minutes.
4. Pour in the batter mix and continue to cook and stir until batter thicken. Turn off the fire.
5. Grease a pan or small mould with some cooking oil and fill it up with the batter.
6. Steam over high for 30 minutes. Remove from steamer and sprinkle the topping on top.
7. Leave it to cool and cut into slices before serving.


Note : If you are steaming it in little mould let it cool completely before un-moulding and then sprinkle some topping.