Steamed Savoury Pumpkin Cake (蒸南瓜糕）

 

 

 use this 7-inch baking tin for my mini pumpkin cake. A great size for small family.

 

Steamed savoury pumpkin cake

(recipe source: adapted from Sonia aka Nasi Lemak Lover with minor charges in purple colour)

Ingredients
130g pumpkin } small cubed

50g chicken breast }

125g rice flour

10g tapioca flour

240ml water

35g dried shrimps (soaked and chopped coarsely)
7 shallots, slices

Seasonings
1/2tsp salt or to taste
1/2tsp sugar
1/4tsp chicken stock powder
1/4tsp white pepper powder

Garnishing
Chopped spring onion
Chopped fresh red chilli

Method:
1. Mix all seasonings with rice flour, tapioca flour and water by hand whisk till a watery batter.
2. Heat oil in a wok, sauté shallots till golden brown, add in dried shrimps and stir fry till fragrant.
3. Dish out half of the mixture and keep aside for later garnishing. Add in pumpkin and stir fry for 1min. Pour in the watery batter,chicken breast and cook mixture for 1-2mins over low heat, stirring all the time, until the mixture turns to a thick paste.
4. Pour the paste into a greased cake tin. Smoothen the surface with a spatula. Place it in the steamer and steam over high heat for 45 minutes.
5. Remove the cake and allow it to cool thoroughly before cutting into slices.
6. Garnish with shrimp/shallot mixture, chopped spring onion and red chilli on top.
7. Serve with sweet chilli sambal (chilli sauce).

 

 

http://copycakekitchen.blogspot.sg/

 

 

 

MASHED PUMPKIN WITH CUCUMBER AND EGG

Ingredients:
A cup of chopped pumpkin
A hard-boiled egg, cooled down
1 Japanese cucumber, de-seeded and diced to small cubes
Japanese mayo
Salt
Black Pepper

Steps:
1. It’s best to do this a few hours before intended eating time for it to chill in the fridge.
2. Steam the pumpkin till they’re soft.
3. As much as you can, dry it on paper towels but don’t smash them or squeeze them.
4. Using a fork, mash the pumpkin into a thick paste. Chop up the hard boiled egg roughly and add it to the pumpkin.
5. Add some Japanese mayo but not too much, just eyeball the texture and taste. Season with salt and pepper.
6. Lastly, add the cucumber to the mix. Chill it in the fridge for at least half and hour.
7. Just before serving, sprinkle more of the chopped cucumber on the surface.
Enjoy!


http://www.featsoffeasts.com/mashed-pumpkin-cucumber-egg/

Baked Pumpkin Kueh

Recipe

Ingredients
500g pumpkin (cut into small pieces)
300g water
160g cake flour/plain flour (sifted)
120g sugar
175g coconut milk
1/4tsp salt
2 eggs (beaten)

Steps:
1. Preheat oven to 175C.
2. Lined and grease a 7inches square tin with butter and set aside.
3. Cook pumpkin in water until soft.
4. Remove pumpkin, mash it and set aside to cool.
5. With a hand whisk, mix flour, sugar, salt, coconut milk and mashed pumpkin together until smooth.
6. Add in the eggs and mix until well combined.
7. Pour batter in the greased tin and bake for 35 to 40mins.
8. Remove kueh and cool on a wire rack.


http://happyflour.blogspot.sg/search/label/kueh?updated-max=2009-02-11T13:54:00%2B08:00&max-results=20&start=20&by-date=false

Pumpkin Muffins

Ingredients
(Makes about 16 small muffins)
Adapted from 500 Cupcakes & Muffins by Fergal Connolly
- 200g plain flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 250g caster sugar
- 110ml vegetable oil
- 2 lightly beaten eggs
- 110ml milk
- 150g pumpkin flesh, blended to a puree

Directions
1. Flour mixture: In a bowl, sift flour, baking powder, cinnamon and sugar together, and mix well.
2. Pumpkin mixture: In a large bowl, beat the oil, eggs and milk. Stir in the pumpkin puree.
3. Combine the flour mixture into the pumpkin mixture. Stir until just blended (and lumpy). Be careful not to over mix as it will result in a tough texture.
4. Place baking cases in muffin tins. Spoon the mixture into the cases (each slightly more than 2/3 filled).
4. Bake for about 20 minutes in preheated oven of 175C (350F). Remove the muffins and cool on a rack for several minutes before serving.
 

 http://www.noobcook.com/pumpkin-muffins/