Chinese Pumpkin Cake - Healthy Steamed Recipe

Pumpkin cake made from a nice little pumpkin I bought from Jaya Jusco
Nice golden orange pumpkin colour and the cake before steaming After tasting the Pumpkin cake that a neighbour across my house gave me, I decided to try out the recipe. Actually the ingredients and method of making Chinese Pumpkin cake is similar to Yam Cake but instead of yam, pumpkin is used. Therefore, I incorporated my yam cake recipe into making a pumpkin cake. The pumpkin cake taste good if eaten with sweet chee cheong fun sauce and garlic chilly sauce.

Ingredients
Pumpkin, diced, 1 bowl
Rice flour, equal portion with wheat flour
Wheat flour, equal portion with rice flour
Salt to taste

Garnish
Spring onions, 2 stalks, cut into small pieces
Shallots, 5 pcs, sliced and deep fried until crispy
Dried prawns, 3 table spoons, blended and fried until crispy

Mix rice flour and wheat flour, equal portion in a steaming stray. Add water and mix thoroughly. Vary the amount of water to get the texture of the cake that you want. The more water you add the stickier and soft it will be. If you like hard pumpkin cake texture, then add less water and make a thick paste. A rule of the thumb is to add water until the mixture viscosity is almost similar to honey at room temperature (25 Dec C). Add salt to taste and pumpkin. Steam the mixture in high heat for 20 minutes. Let it cool down a bit before adding the garnish on top. Garnish with springs onions, shallots and dried prawns. Cut out the pumpkin cake and serve with garlic chilly sauce with brown sweet chee cheong fun sauce.

Simple and Nice Chinese Yam Cake

As per Tuti’s comment, “pete posted so many food pics that now he's taking a break from food blogging for a while. LOL! :P”, in my post A Chinese Wedding – Shopping Spree, Wine and Dine! Yammmmmm Seeeennngggg (Cheers)!, I am still digesting all the good food from the dinner so can’t go out and eat anymore for the time being! Ha ha ha! Anyway, I cooked some yam cake and it was great to have this simple meal. I love to eat yam cake with red ‘theem cheong’ (sweet sauce) and garlic chili sauce (Kg Koh). I normally make yam cake with hard texture (just add less water) because my kids love it this way instead of the gooey soft ones. For yam cake recipe, check out my post, Chinese Yam Cake Recipe. Cheers, have a nice week ahead!

Chinese Yam Cake Recipe

I am a real fan of yam cake and love to eat this wonderful kuih for breakfast. I like yam cake that have solid texture rather than soft and sticky ones. I found the ones that are sold around KL are too soft and have very little yam in it. So, I experimented with the recipe and cooked up a yam cake to suit my taste. Ingredients Yam, 1 small size, remove skins and cut into 1X1X1 cm cubes Equal portion of Rice Flour and Wheat Flour (1 bowl each) Salt to taste Water Garnish Shallots, 5 pcs, cut into small strips and fry in oil until golden brown and crispy Spring onions, 2 stalks, cut into small pieces Dried prawns, 3 table spoons, fried and blend into small pieces Put the equal portion of rice flour and wheat flour in a mixing bowl. Add water into the flour mix slowly and stir until they are well mixed. The amount of water you add will determine the hardness and softness of the yam cake texture. I like yam cake with a slightly hard texture, so I normally make the paste as thick as possible. Add salt to taste. Mix well and add in the yam. Pour the mixture into a shallow metal baking tray and steam in high heat for 45 minutes to soften the yam. Let the cooked yam cake cool down and then garnish it with fried shallots, dried prawns and springs onion. Cut the yam cake into diamond shaped pieces and serve with chili sauce.