After making two sweet kuih here and here, I still have some leftover pumpkin which is just nice enough to make one Savoury Pumpkin Kuih. It tasted so good that we finished three quarters of it within a day. This Pumpkin Kuih is almost the same as taro/yam kuih (Chinese steamed yam) which is usually taken as breakfast. It can be eaten steamed or panfried to give a crispy crust and eaten with a chilli sauce dip. The recipe here is very easy to follow. I added some minced chicken, dried shrimps, diced pumpkin, fried shallots and of course you need flour to go with it. I actually wanted to add fresh shallots and Chinese mushrooms but since I can't find any, I just added fried shallots which I found in my pantry. Adding in some Chinese mushrooms will certainly make the Pumpkin Kuih more flavourful.
I'm submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.