Steamed Pumpkin Cake [Kim Kuah Kuih]

This is the usual recipe I used for preparing Steamed Pumpkin Cake [Kim Kuah Kuih in Hokkien dialect].

 

The steamed cake is QQ soft and has a nice blend of pureed pumpkin and pumpkin cubes.  Served with my homemade chilli sauce [recipe here], I believe there should be no complaints.

Recipe Source from Tiga Gajah Cho Heng Sdn Bhd, Penang
Ingredients - Batter Mixture

250 gm rice flour

100 gm wheat starch

1 tbsp salt

1 tsp pepper

1/2 tsp msg

1 1/2 tbsp sugar

1000 ml water
250 gm steamed pumpkin - mashed

• Mix all ingredients together, stir well and strain, then add in mashed pumpkin [pumpkin puree].  Set aside. 

Ingredients - Garnishing

100 gm dried prawns - washed and pounded

1 tbsp oil

1 red chilli - finely chopped

1 stalk spring onions - cut into small pieces

50 gm fried sliced shallots

• Fry dried prawns in oil till fragrant, remove to cool.

250 gm pumpkin -  cut into small cubes.

1 tbsp oil

2 cloves garlic and 2 shallots - chopped

• Greased a 10" round or square tin.
• Heat oil in wok and saute garlic and shallots till fragrant.  Add in cubed pumpkin to fry for 5 minutes till aromatic.  Add in a little of fried dried prawns.  Stir to mix well and pour in  2/3 portion of the batter.  Continue stirring on medium heat till batter thickens.  Off fire and add in the balance [1/3 portion] batter.  Stir to mix until batter is well combined.
• Pour into the greased steaming tray.  Smooth the surface and steam over high heat for 30 minutes.
• After steaming, sprinkle dried prawns evenly over pumpkin cake.  Cool and before serving, sprinkle spring onions, chilli and fried shallots on cake.  
• Cut and serve with chilli sauce.

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