Petitchef

Savoury steamed pumpkin cake

Main Dish
2 servings
25 min
20 min
Very Easy

Ingredients

Number of serving: 2
350 g rice flour

800 ml water

1  level Tbsp cornflour

1.1/2 level tsp salt

A dash of pepper

450 g nett pumpkin

10 shallots

60 g dried shrimps

100 g preserved radish

120 g pork/chicken fillet

1 level Tbsp chicken granules

1/2 cup oil for frying

1 red chilly

Spring onions for garnishing

Preparation

  • Mix all the above ingredients well and set aside.
  • In a big bowl, mix thoroughly the rice flour, cornflour, salt, pepper with the water and set aside.
  • Heat up the oil in a wok and shallow-fry the sliced shallots. Once brown, dish out and drain. Keep aside the shallot oil.
  • Add in some shallot oil in the same wok and stir-fry the dried shrimps till fragrant. Dish out 1/2 and push the balance to the side of the wok.
  • Add in some shallot oil if necessary and toss in the meat, stir-fry and mix in the dried shrimps in the wok. Dish out and keep aside.
  • Remove and leave some shallot oil in the wok and stir-fry the chopped 'choy poh' till cooked. Dish out and keep aside.
  • Now, add in the remaining shallot oil and stir-fry the thinly sliced pumpkin. Once the pumpkin is limp, cut into smaller pieces with the spatula.
  • Give a quick stir to the rice mixture and gradually add into the pumpkin mixture, switch to low fire and keep stirring and mashing the pumpkin. Add in the chicken granules, meat and dried shrimps.
  • Once the mixture has become thick and custard like, transfer the mixture into a lightly oiled pan, 10 inch diameter x 1.3/4 inch deep.
  • Steam on rapidly boiling water for about 1 hour, on medium heat. Test with skewer till it comes out clean. Once the cake is done, sprinkle in the 'choy poh' and dried shrimps. Turn off heat.
  • Remove cake from steamer, let the cake cool before cutting up to serve. Garnish with the chopped chilly, spring onions and shallot crisps. Add in a dash of pepper if desired.
  • Serve immediately with some chilly sauce if preferred.





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