Chinese Steamed Pumpkin Kuih 蒸金瓜糕

by Angie Liew
This steamed pumpkin kuih is actually a Hokkien snack that is more popularly known as Kim Kuah Kuih 金瓜糕 or Kuih Labu. Pumpkin Kuih can be eaten steamed or pan fried to give a crispy crust and eaten with a chilli sauce dip.
 
A cross section of the pumpkin kuih when cutting into pieces .
Adding in some Chinese mushrooms certainly make the Pumpkin Kuih more flavorful!
The pumpkin kuih tasted so good, we actually finished almost half of it within a day!
So enjoy!!!
A very special thank you to my sister Mui Khin who has taken the effort
to teach me make this marvelous kuih. THANK YOU JI CHIAR!

Chinese Steamed Pumpkin Kuih 蒸金瓜糕

Recipe by Huang Kitchen, Angie Liew
This steamed pumpkin kuih is actually a Hokkien snack that is more popularly known as Kim Kuah Kuih. Pumpkin Kuih can be eaten steamed or pan fried to give a crispy crust and eaten with a chilli sauce dip.
Course: Snacks
Cuisine: Asian, Chinese, Malaysian
Servings: 13 -inch Round Cake Size

Ingredients

Filling:

  • 500 g pumpkin, shredded
  • 200 g meat, chicken or pork , seasoned with salt and pepper, diced
  • 100 g dried prawns, soaked 10 minutes, coarsely chopped
  • 4 dried shitake mushrooms, soaked and diced
  • 150 g preserved turnip, tai tau choi, chopped
  • 1 tablespoon garlic, chopped
  • 1 tablespoon shallots, chopped
  • 4 tablespoon vegetable oil

Batter:

  • 500 g rice flour
  • 75 g tapioca flour
  • 1000 ml water, adjust to texture
  • 1/2 teaspoon alkaline water

Seasonings:

  • 1 tablespoon salt, adjust to taste
  • 1 teaspoon sugar, to taste
  • 1 teaspoon chicken stock powder
  • 1 dash pepper

    Instructions

    • Mix the seasonings with rice flour, tapioca flour, alkali water and water till a watery batter. Stir well and strained. Set aside.
    • Heat oil in a wok, sauté the garlic and shallots till golden brown. Add in dried prawns. Fry till fragrant. Add the meat, shitake mushrooms and chopped preserved turnips. Fry till cooked. Next add in pumpkin and stir fry for a few minutes.
    • Pour in the watery batter and cook mixture for a few minutes over low heat, stirring all the time, until the mixture turns to a thick paste.
    • Pour the paste into the oiled cake tin. Smoothen the surface with a spatula. Place it in the steamer and steam over high heat for about 40 minutes.
    • Remove the cake and allow it to cool thoroughly before cutting into pieces.
    • Garnish with fried shallots, chopped spring onions and red chillies on top.
    • Serve with chilli sauce.

Enjoy!

Leave a Comment

13 comments

Mdm wang December 19, 2020 - 2:44 pm

Hi Angie😊my first 2 attempts failed miserably.Today is my 3rd attempt & I happened to Google this round and see your recipe for making pumpkin kueh..and I successfully make a satisfactory pumpkin kueh.My previous 2 attempts I followed another recipe where I steam the pumpkin first therafter make the steam pumpkin into puree which turned out to be too wet…today I used your method that is shred the pumpkin and the texture turned out to be perfect.Thank you for your recipe. Merry Christmas and Blessed 2021.

Reply
Angie Liew December 19, 2020 - 3:00 pm

Thanks for your feedback. Am glad you were able to successfully made your Kuih using my recipe. Happy cooking and Merry Christmas to you and family too.

Reply
Sheue ni November 20, 2020 - 3:08 pm

Hi Angie, if lets say the kuih come out to be too salty, you have any ways to save it? Like eat with certain sauce or something? Appreciate your advise.

Reply
Angie Liew November 27, 2020 - 11:55 pm

If its already cooked, may not be able to do much. Perhaps use a sweet dipping sauce for the cake. You can taste the liquid batter before you steam. Add a bit more water if its salty to your taste. This will prevent an overly salty steamed cake.

Reply
Angie Liew November 28, 2020 - 12:01 am

If its already cooked, may not be able to do much. Perhaps use a sweet dipping sauce for the cake. You can taste the liquid batter before you steam. Add a bit more water if its salty to your taste. This will prevent an overly salty steamed cake.

Reply
Wendy Lim October 16, 2020 - 6:30 pm

Hi Angie! Your steam pumkin Cake looks very yummy👍
May i know how you get the Nice yellow colour for yr pumpkin Cake? Did you need to blend the pumpkin first? Your reply is appreciated. Thank you🥰

Reply
Angie Liew October 17, 2020 - 7:48 am

Hi Wendy, I did not blend the pumpkin at all. Just make sure you use nice and fresh pumpkin when doing this pumpkin cake. Thanks

Reply
anne May 17, 2020 - 11:08 am

Hi Angie
May I know what is akaline water, and can rice flour be substituted with any other flour?
Thank you.

Reply
Angie Liew May 19, 2020 - 5:25 pm

Hi, the alkaline water I meant is lye water, a food grade liquid alkaline. The purpose of putting the lye water is to make the pumpkin cake a bit spongy. Don’t think you can substitute the rice flour with any other flour for this recipe. Thanks for viewing.

Reply
Daniel Khaw May 7, 2020 - 1:30 pm

Angie – The recipe is wonderful. Thank you for sharing.

Reply
Angie Liew May 8, 2020 - 10:27 pm

Hi Daniel, glad you like it. It’s our family’s favourite Kuih too. Enjoy!

Reply
Ungela May 3, 2020 - 12:00 am

You forgot to add the preserved turnips

Reply
Angie Liew May 3, 2020 - 11:26 pm

Hi, Thanks for pointing out. The chopped preserved turnip is fried with the meat and the shiitake mushrooms. You can also view the later version of the same recipe called Chinese Steamed Pumpkin Cake as well. Thanks

Reply

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