- 300gm rice flour
- 300ml water
- 4 tbsp oil
- 100gm shallots, finely diced
- 25gm minced dried shrimp, softened and chopped finely
- 100gm minced pork
- 8 chinese mushroom, soften & diced
- 500gm grated pumpkin
- 450ml water
- 1 tbsp sugar
- 1 chicken stock cube
- 1 tbsp sesame oil
- 1/2 tsp pepper
Method
- Mix rice flour and water together. Set aside.
- Heat oil in wok, stir-fry shallots until soft and fragrance, add dried shrimps and stir-fry until fragrance. Add mushrooms and stir-fry for another 1 minute. Finally add minced pork and mix evenly.
- Add pumpkin and the chicken stock mixture and bring to boil. Stir evenly.
- Once boiling, add the rice flour mixture. Stir well for 10-20 seconds until mixture thickens.
- Transfer to a 8" square pan and steam for 1.5 hours. Cool completely before cutting. Serve with chilli sauce and toasted sesame seeds (optional).
6 comments:
will you be sharing this recipe? I'd love to have it. Keep up the great cooking, I look forward to your pictures everyday.
Hi...i will post the recipe later..is kind of lengthy :P thanks for visiting my blog!
your website was pass on by my niece i really enjoy your recipe i cook and its yummy esp the steamed pumpkin cake do you have a cook book?
Hi, I steamed this pumpkin cake, but turned out to be bumpy not as smooth as yours, I follow your receip, also notice after added the rice flour mixture,it turn bumpy and dry, not sure where go wrong?
Thank you for your advice.
Soh..u must ensure the rice flour is well dissolved with the water before pouring into the wok to cook. After mixing no need to cook too long, must quickly stir & mix then remove from fire if not will be too stiff & dry.
Hi Peng, Thank you I think must have stir to long, yes become too dry, will take note, update you when I steam again.
Thank you for your time.
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