Another Pumpkin Treat To Make: Steamed Pumpkin Savoury Cake
Steamed Pumpkin Savoury Cake may look similar to the traditional Chinese Steamed Pumpkin Kuih (金瓜糕) or Kuih Labu. However the texture of this Steamed Pumpkin Savoury Cake is very different. It has more of a spongy cake texture, unlike the Kuih Labu which is soft and springy.
The difference is this cake uses self raising flour, instant yeast and baking powder, whereas the traditional Pumpkin Kuih uses only rice flour and no leavening agent. Nevertheless, this Chinese snack is equally rich and flavourful as it has fried dried shrimps and shiitake mushroom as well.
A Savoury and Delicious Steamed Cake
Preparing this Steamed Pumpkin Savoury Cake is surprisingly easy. In fact, the process is much easier and faster to make than making the traditional steamed Pumpkin Kuih. To prepare this snack, first, steam and mash cooked pumpkin into a paste. Then prepare the fried ingredients.
First deep fry some shallots and using the shallot oil, fry chopped dried shrimp and shiitake mushrooms till aromatic. Then set aside and proceed to make the batter for the cake. Place sieved self raising flour into a mixing bowl and add in salt. Stir to mix well. Then add instant yeast and baking powder. Form into batter by adding water or you can also use asoaked mushroom water. When batter is formed, mix in the fried ingredients. Pour into prepared tin, cover and set aside to proof till double in size. Then prepare steamer and steam till cake is cooked through.
Makes A Great Tea Time Snack or Breakfast Too
Lastly, garnish with the balance fried shallots and some toasted sesame seeds. When slightly cooled, cut into pieces before serving. This savoury pumpkin cake is usually taken during breakfast or can be served for afternoon tea. It also makes a perfect cake for parties or gatherings as well.
As always, Enjoy!
Steamed Pumpkin Savoury Cake 金瓜蒸糕
Tap or Hover to Adjust Servings
- 200 grams pumpkin , skin removed, steamed and mashed
- 120 grams self-raising flour, sifted
- ½ tsp salt
- ½ tsp baking powder
- 1 tsp instant yeast
- 60 grams water, 1/4 cup
- 5 shallots, slice into thin pieces and deep fry
- 30 grams dried shrimp, soaked, drained and chopped
- 20 grams dried shiitake mushrooms , (3-4 pieces) soaked, drained and chopped
- 6 inch round or square pan, line the bottom and oiled
- First, oil and line a square (or round) pan with parchment paper.
- Cut pumpkin into cubes and steam till softened.
- Then using a fork, mash cooked pumpkin into paste and set aside.
- Next, cut peeled shallot into thin slices.
- Deep fry in oil till golden brown and crisps. Then set aside.
- Next, cut soaked mushroom into small cubes.
- Also, soak and chop dried shrimp.
- Heat up 1 tbsp of shallot oil in wok, fry the mushroom and dried shrimp till aromatic.
- Put into a bowl and we are ready to make the batter.
- In a large mixing bowl, first add in sifted self-raising flour and salt.
- Using a whisk, stir to mix well.
- Then add in instant yeast and baking powder. Mix again.
- Next, add in mashed pumpkin followed by water. Using a spatula, combine to mix well.
- Lastly add in all the fried shallot, mushroom and dried shrimp. Stir to combine everything together.
- Then pour the batter into the prepared lined pan. Tap the cake tin to settle the batter into the tin and to make sure there are no gaps between the batter and tin at the bottom or sides of the tin. Also, smooth the top with a spatula.
- Cover with cling wrap and leave to proof till double in size, about 60 minutes. And we are ready to steam the cake.
- Bring water to a boil in a steamer and steam the pumpkin cake over high heat for 30 minutes.
- Remove from steamer and leave to cool before cutting.
- When cooled, slice and enjoy, serve with hot chinese tea.