Savoury Pumpkin Kuih

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After making two sweet kuih here and here, I still have some leftover pumpkin which is just nice enough to make one Savoury Pumpkin Kuih. It tasted so good that we finished three quarters of it within a day. This Pumpkin Kuih is almost the same as taro/yam kuih (Chinese steamed yam) which is usually taken as breakfast. It can be eaten steamed or panfried to give a crispy crust and eaten with a chilli sauce dip. The recipe here is very easy to follow. I added some minced chicken, dried shrimps, diced pumpkin, fried shallots and of course you need flour to go with it. I actually wanted to add fresh shallots and Chinese mushrooms but since I can’t find any, I just added fried shallots which I found in my pantry. Adding in some Chinese mushrooms will certainly make the Pumpkin Kuih more flavourful. 

 

Ingredients: ( for 1 piece 8 inches round cake tin and grease with oil)

          150g Rice flour
          1 tbsp Plain flour
          1 tsp Salt
          1/2 tsp Chicken powder (No MSG added)
          1/2 tsp Sugar
          14oz/400ml Water
          

          200g Diced pumpkin
          50g Dried shrimps
          150g Minced chicked
          4 nos Sliced Shallot
          400ml Water
          dash of pepper

         Method:

• Mix rice flour, plain flour, salt, chicken powder, sugar and water together and set aside for 10 minutes.
• Fry shallots and dried shrimps till fragrant with oil, add minced chicken fry till cooked then diced pumpkin with a dash of pepper, stir fry well for another 2-3 minutes.
• Lower heat, stir well the flour water mixture and pour onto the ingredients. Off heat immediately once the mixture get into thick paste and mix well.
• Pour mixture into prepared tin and press evenly. Steam at high heat for 30 minutes.
• Leave Pumpkin Kuih to cool, remove and garnish with cut spring onion, fried shallots and fresh chillies on top.