200gramspumpkin , skin removed, steamed and mashed
120grams self-raising flour, sifted
½tspsalt
½tspbaking powder
1tspinstant yeast
60gramswater, 1/4 cup
Fried Ingredients:
5shallots, slice into thin pieces and deep fry
30gramsdried shrimp, soaked, drained and chopped
20gramsdried shiitake mushrooms , (3-4 pieces) soaked, drained and chopped
Steaming Pan:
6 inchround or square pan, line the bottom and oiled
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Instructions
Preparing Ingredients:
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.
Making 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.
Steam Pumpkin 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.
Be sure to tap the cake tin before steaming the cake. This is to remove any large air pockets that may cause a 'holey', uneven texture in your steamed cake. It also helps to settle the batter into the tin and make sure there are no gaps between the cake batter and tin at the base or around the four sides of the tin.