Kim Kua Kueh/Steamed Savory Pumpkin Cake

Pumpkin Kuih.png

Stay safe and eat "kuih". Today's RECIPE is a favorite of ours, Pumpkin Kuih/Kim Kua Kue/Steamed Savory Pumpkin Cake. It's nutritious and a great breakfast or teatime item.

Recipe by Mama Ding

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Total Time | 55 mins

Prep Time | 15 mins

Cook Time | 40 mins

Servings : 1 tray (8x8”)

Ingredients

  • 500g pumpkin, peeled, steamed and then mashed

  • 200 g minced meat(chicken/pork)

  • 20 g/8 pips garlic, finely minced

  • 80 g/3 thumb-sized piece ginger, peeled and pounded/blended

  • 1 tbsp sesame oil

  • 1 and 1/2 cup rice flour

  • 1/2 cup tapioca starch

  • 1 tbsp glutinous rice flour (optional)

  • 1 and 1/2 cups water

  • 1 tsp salt or to taste

  • 1/2 tsp white pepper powder or to taste

  • 2 tbsp cooking oil

  • Ingredients for topping:

  • 3 fresh red chillies, deseeded and finely chopped

  • 4 stalks spring onions, finely chopped

  • fried shallot crisps, as much as desired


Method

01 Heat cooking oil in a wok/pan. Saute ginger until fragrant and slightly browned. Add in minced garlic. Stir fry till slightly browned.

Add the mince meat and mix well. Season with salt and pepper to taste. Cook for 5 mins then dish up and set aside.

02 Prepare an 8x8" tray for steaming. Line with parchment paper/banana leaves.

03 In a large bowl, mix the mashed pumpkin, rice flour, tapioca starch, glutinous rice flour(if using), water, salt and pepper to taste. Mix well until you get a smooth mixture.

Heat a wok/pot to medium hot. Add the pumpkin mixture and cook over medium heat for 8-10 mins or until thickened. Keep stirring to prevent burning.
Add the semi-cooked minced meat mixture. Mix well. Turn off heat.

04 Prepare a steamer. Scoop pumpkin and minced meat mixture onto your lined tray.
Flatten the top with a spatula.
Steam over high heat for 25mins.
When done, remove from heat. Sprinkle the top with fried shallot crisps, chopped red chillies and spring onions.
Allow to cool completely before cutting.

Notes

To make your own shallot crisps: Peel and slice thinly 10 shallots. Heat up 4 tbsp of oil in a wok/pan. When oil is hot, add the sliced shallots. Saute until golden brown. Keep stirring for even browning.

When browned, turn off heat. Drain the shallot crisps on paper towels. When cooled, store in an airtight container. Keep the shallot oil separately in another bottle for future use.

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