Chinese Steamed Pumpkin Cake 蒸金瓜糕

by Angie Liew
Chinese Steamed Pumpkin Cake


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Chinese Steamed Pumpkin Cake Recipe 蒸金瓜糕食谱 - Feature Photo 1

If there is just one traditional Chinese snack  you want to pass down to your family, it has to be this scrumptious Chinese Steamed Pumpkin Cake (金瓜糕, Kuih Labu or known as Pumpkin Kuih or Pumpkin Kueh). This is a typical and popular Chinese savoury snack enjoyed by those who yearn for traditional steamed cakes. Pumpkin adds a natural sweetness and gives this steamed pumpkin cake such a beautiful and vibrant golden colour. Hence, they do not just taste good, they look great and auspicious too.

Chinese Steamed Pumpkin Cake Recipe 蒸金瓜糕食谱 - Feature Photo 2

To make the pumpkin cake, you will need to first peel and shred the pumpkin into thin pieces. Then fry the pumpkin cake filling. Prepare a flour batter, add to the cooked filling and stir the flour mixture till it turns sticky. Then transfer the mixture into a greased pan and steamed until set. And we’re done! Garnish with some fried shallots, green onions and red chillies before serving with sweet chilli sauce.

Chinese Steamed Pumpkin Cake Recipe 蒸金瓜糕食谱 - Feature Photo 3

Chinese Steamed Pumpkin Cake 金瓜糕

This absolutely delicious homemade Chinese Steamed Pumpkin Cake makes a perfect breakfast, high tea, afternoon snack or even light lunch. It is also everyone’s favourite when served in parties and gatherings. Definitely, it’s a recipe to keep! So, ENJOY!

Chinese Steamed Pumpkin Cake Recipe 蒸金瓜糕食谱 - Prepare ingredients

Chinese Steamed Pumpkin Cake Ingredients 蒸金瓜糕食材

Chinese Steamed Pumpkin Cake Recipe 蒸金瓜糕食谱 - Ingredients List

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Chinese Steamed Pumpkin Cake 金瓜糕
By Angie Liew of Huang Kitchen
If there is just one traditional Chinese snack you want to pass down to your family, it has to be this scrumptious Chinese Steamed Pumpkin cake (金瓜糕). This is a typical and popular Chinese savoury snack enjoyed by many people who like traditional and steamed cakes.
Serving For
1tray
Prep Time
30minutes
Cook Time
40minutes
Serving For
1tray
Prep Time
30minutes
Cook Time
40minutes
Ingredients
Filling
Batter
Seasoning
Garnishing
Change Servings?
tray
Change Unit?
Change Servings?
tray
Change Unit?
Instructions
  1. First, skin and coarsely grate the pumpkin.
    First, skin and coarsely grate the pumpkin.
    First, skin and coarsely grate the pumpkin.
    First, skin and coarsely grate the pumpkin.
  2. Dice some meat and season with salt and pepper.
    Dice some meat and season with salt and pepper.
    Dice some meat and season with salt and pepper.
    Dice some meat and season with salt and pepper.
  3. Soak dried shiitake mushrooms till soften. Drain and chop or blend coarsely using a blender.
    Soak dried shiitake mushrooms till soften. Drain and chop or blend coarsely using a blender.
    Soak dried shiitake mushrooms till soften. Drain and chop or blend coarsely using a blender.
    Soak dried shiitake mushrooms till soften. Drain and chop or blend coarsely using a blender.
  4. Soak dried shrimps till soften and blend or roughly chop.
    Soak dried shrimps till soften and blend or roughly chop.
    Soak dried shrimps till soften and blend or roughly chop.
    Soak dried shrimps till soften and blend or roughly chop.
  5. Also, soak the preserved turnip (tai tau choy) to remove excess salt. Rinse and mince finely.
    Also, soak the preserved turnip (tai tau choy) to remove excess salt. Rinse and mince finely.
    Also, soak the preserved turnip (tai tau choy) to remove excess salt. Rinse and mince finely.
    Also, soak the preserved turnip (tai tau choy) to remove excess salt. Rinse and mince finely.
  6. Then prepare the ingredients to make the batter.
    Then prepare the ingredients to make the batter.
    Then prepare the ingredients to make the batter.
    Then prepare the ingredients to make the batter.
  7. In a mixing bowl, add in rice flour and tapioca flour. Add in water slowly while stirring at the same time. Stir till a watery batter is formed.
    In a mixing bowl, add in rice flour and tapioca flour. Add in water slowly while stirring at the same time. Stir till a watery batter is formed.
    In a mixing bowl, add in rice flour and tapioca flour. Add in water slowly while stirring at the same time. Stir till a watery batter is formed.
    In a mixing bowl, add in rice flour and tapioca flour. Add in water slowly while stirring at the same time. Stir till a watery batter is formed.
  8. Then add in alkaline water and stir to mix well.
    Then add in alkaline water and stir to mix well.
    Then add in alkaline water and stir to mix well.
    Then add in alkaline water and stir to mix well.
  9. Mix in salt, chicken stock granules and ground white pepper into the flour mixtures. Stir to mix well. And we're ready to make the pumpkin cake.
    Mix in salt, chicken stock granules and ground white pepper into the flour mixtures. Stir to mix well. And we're ready to make the pumpkin cake.
    Mix in salt, chicken stock granules and ground white pepper into the flour mixtures. Stir to mix well. And we're ready to make the pumpkin cake.
    Mix in salt, chicken stock granules and ground white pepper into the flour mixtures. Stir to mix well. And we're ready to make the pumpkin cake.
  10. First, fry some sliced shallots till crispy. Set aside to use for garnish later.
    First, fry some sliced shallots till crispy. Set aside to use for garnish later.
    First, fry some sliced shallots till crispy. Set aside to use for garnish later.
    First, fry some sliced shallots till crispy. Set aside to use for garnish later.
  11. Using the same wok, heat up some shallot infused oil in wok and saute chopped garlic and minced shallot till golden brown. Add in chopped dried shrimps and fry till fragrant.
    Using the same wok, heat up some shallot infused oil in wok and saute chopped garlic and minced shallot till golden brown. Add in chopped dried shrimps and fry till fragrant.
    Using the same wok, heat up some shallot infused oil in wok and saute chopped garlic and minced shallot till golden brown. Add in chopped dried shrimps and fry till fragrant.
    Using the same wok, heat up some shallot infused oil in wok and saute chopped garlic and minced shallot till golden brown. Add in chopped dried shrimps and fry till fragrant.
  12. Then add in the diced meat and fry till all the meat is cooked.
    Then add in the diced meat and fry till all the meat is cooked.
    Then add in the diced meat and fry till all the meat is cooked.
    Then add in the diced meat and fry till all the meat is cooked.
  13. Add chopped preserved turnips and diced shiitake mushrooms. Fry to mix well.
    Add chopped preserved turnips and diced shiitake mushrooms. Fry to mix well.
    Add chopped preserved turnips and diced shiitake mushrooms. Fry to mix well.
    Add chopped preserved turnips and diced shiitake mushrooms. Fry to mix well.
  14. Next, add in the grated pumpkin and continue to stir fry to mix it well with the rest of the ingredients.
    Next, add in the grated pumpkin and continue to stir fry to mix it well with the rest of the ingredients.
    Next, add in the grated pumpkin and continue to stir fry to mix it well with the rest of the ingredients.
    Next, add in the grated pumpkin and continue to stir fry to mix it well with the rest of the ingredients.
  15. Using a strainer, pour the watery flour batter over the mixed pumpkin mixture.
    Using a strainer, pour the watery flour batter over the mixed pumpkin mixture.
    Using a strainer, pour the watery flour batter over the mixed pumpkin mixture.
    Using a strainer, pour the watery flour batter over the mixed pumpkin mixture.
  16. Over medium heat, continue to cook and stir until the mixture thickens.
    Over medium heat, continue to cook and stir until the mixture thickens.
    Over medium heat, continue to cook and stir until the mixture thickens.
    Over medium heat, continue to cook and stir until the mixture thickens.
  17. Transfer the cooked mixture into a lightly greased steaming tray. Even out the top of mixture with a spatula.
    Transfer the cooked mixture into a lightly greased steaming tray. Even out the top of mixture with a spatula.
    Transfer the cooked mixture into a lightly greased steaming tray. Even out the top of mixture with a spatula.
    Transfer the cooked mixture into a lightly greased steaming tray. Even out the top of mixture with a spatula.
  18. Steam it over high heat in a steamer for 40 minutes until the pumpkin cake is totally cooked through.
    Steam it over high heat in a steamer for 40 minutes until the pumpkin cake is totally cooked through.
    Steam it over high heat in a steamer for 40 minutes until the pumpkin cake is totally cooked through.
    Steam it over high heat in a steamer for 40 minutes until the pumpkin cake is totally cooked through.
  19. Remove the tray from steamer and immediately garnish with fried shallot crisps, chopped spring onions and red chillies. Leave to cool completely before cutting the cake.
    Remove the tray from steamer and immediately garnish with fried shallot crisps, chopped spring onions and red chillies. Leave to cool completely before cutting the cake.
    Remove the tray from steamer and immediately garnish with fried shallot crisps, chopped spring onions and red chillies. Leave to cool completely before cutting the cake.
    Remove the tray from steamer and immediately garnish with fried shallot crisps, chopped spring onions and red chillies. Leave to cool completely before cutting the cake.
  20. Serve with sweet chilli sauce and ENJOY!
    Serve with sweet chilli sauce and ENJOY!
    Serve with sweet chilli sauce and ENJOY!
    Serve with sweet chilli sauce and ENJOY!
Notes

You can reserve some of the fried dried shrimps to garnish the top of the steamed pumpkin cake together with the fried shallot crisps.

If adding chopped spring onions and red chillies, it is advisable to garnish it on the day of serving and these can turn soggy if left too long.

Try to make this cake the night before so that the cake has ample time to cool completely before cutting. This will allow cutting of the cake to be neat and easy.

This steamed pumpkin cake can be kept frozen for up to a month. Just thaw and pan-fried with a little oil before serving.

The texture of the pumpkin cake ideally should be neither too soft nor too hard.

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Leave a Comment

2 comments

Sandra April 18, 2020 - 8:17 am

Hi Angie,

Was wondering if you can help. I tried the recipe but mine turns out a bit soggy. Would you know why?

Reply
Angie Liew April 22, 2020 - 10:44 pm

Hi Sandra. Perhaps the liquid is too much. You can cut down on the water used. Sometimes the pumpkin will have a higher fluid content, hence reduce the water when making the batter. Otherwise, you can add a bit more rice flour when stirring the batter on the wok.

Reply

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