Savoury Pumpkin Kuih 蒸金瓜糕
Ingredients: ( for 1 piece 8 inches round cake tin and grease with oil)
- 150g Rice flour
- 1 tbsp Plain flour
- 1 tsp Salt
- 1/2 tsp Chicken powder (No MSG added)
- 1/2 tsp Sugar
- 14oz/400ml Water
- 200g Diced pumpkin
- 50g Dried shrimps (soak for 10 mins and roughly chop)
- 150g Minced chicken (season with little pepper and salt)
- 4 nos Sliced Shallot
- dash of pepper
- Mix rice flour, plain flour, salt, chicken powder, sugar and water together and set aside for 10 minutes.
- Fry shallots and dried shrimps till fragrant with oil, add minced chicken fry till cooked then diced pumpkin with a dash of pepper, stir fry well for another 2-3 minutes.
- Lower heat, stir well the flour water mixture and pour onto the ingredients. Off heat immediately once the mixture get into thick paste and mix well.
- Pour mixture into prepared tin and press evenly. Steam at high heat for 30 minutes.
- Leave Pumpkin Kuih to cool, remove and garnish with cut spring onion, fried shallots and fresh chillies on top.
I’m submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.
This is yummylicious! I love the last photo, that piece is going to my plate, right? 😀
wow very generous toppings!! I don't mind eating this for breakfast.
Edith, hehee…because I love spring onion and fried shallot 🙂
Yummylittlecooks, quickly start to make one lol! :))
Li Shuan, 不如我们交换。。。 很喜欢你做的croissant 😀
Hi Sze Sze, 欢迎你来拿 😀
Beautiful! Your photos are gorgeous.
This is stunning! I'm gonna kiv this & try it out 🙂
This makes me so hungry. Where can I buy such a lovely pumpkin kueh!!
What a colorful and unusual dish! Would love to try.
Chris, 吃完了!。。。 :DD
Zoe, same here :))
Tiger, Too bad I can't pronounce in hokkiens probably but I know it is 金瓜糕 in Chinese.
Small Kucing, Sorry that your making of yam kuih failed. You can refer my Steamed radish, can replace with yam.
Happy Flour, I'll make another portion for breakfast 😀
Thank you Cheah 🙂
Yes Lena, want to have more bite 😀
Kristy, I think making taro kuih, you have to steam the taro first because taro is harder than pumpkin.
Thank you for your nice words, Nami 🙂
Shirley, hope you make them soon 🙂
Thanks Jessie & Gert, Esther:)
Esther, 你换了中文明字,我差一点,认不出来 😀
Ah Tze, 当然可以呀 🙂
Han Ker, The pumpkin kuih is available everywhere but the pumpkin
Spoon and Chopsticks ~ You're welcome. Have a try, it is yummy and healthy 🙂
hehee Jo, thank you! Home made is the best :))
Beau Lotus,I'm there are lots of pumpkin around now… must try OK!
Thanks Swee San 🙂
Elin, The pumpkin is soft with a little sweetness. Best to pan fry them.
Thank you Raquel.
Joyce, let me make another and in inform you.
Jeannie, you can also combine yam and pumpkin together if you like.
Lite Home Bake, Thank you. I love your Aglio Aglio, looks very delicious.
Lynn, this one no need to bake, so no excuse not to make :DD
Yee Er, 外面的都加了很多粉,还是自家做的比较好吃 🙂
It looks fantastic!
oh my goodness, Ann, this is such a unique and delicious idea. No wonder it was all gone in no time!
This is beautiful…so festive. I would love serving this…it will make everyone smile!
This looks too good! Everything that comes from you look so good.
I love the yam version so this must be good too! You decorate yours with so much scallion! Looks beautiful!
Looks so delicious! I could help you to finish up the other quarter! 🙂
this looks pretty ann, I am very impressed with your recipe =)
This looks yummilicious I want to try too!
I really had no choice but to click on this. It looks so, so good and nothing outside in the shops look anything like this.
I like this recipe. This looks fabulous. It doesn't look too hard to prepare. I wanna give it a try. Thanks for sharing.
Spoon and Chopsticks
Anncoo…this is a lovely pumpkin kuih. I shall make this the next time I buy the pumpkin and thanks for sharing. I can't wait to see how the taste would be like 🙂
looks so generous with the filling!! yumm
The topping! is simply mouthwatering! What a stellar pumpkin recipe!
Thanks for sharing. I do have pumpkin in fridge so I can try this today.
Oh wow, what a beautiful creation! Bravo!
请问rice flour 是粘米粉吗?
Rachel, 是的,rice flour 就是粘米粉。
I have tried to use this recipe but the kuih is way too soft. What could go wrong?
I already tried to reduce water amount and fry longer. How do I determine that the paste is thick enough?
Please to hear from you.
Hi Catherine, There are readers tried this recipe before and no complain from them. Have you used the correct flour? Can you show me a pic of your kuih on my fb fanpage?
Lovely topping! This looks delicious Ann! Thanks for sharing and have a nice evening!Cheers
OMG Ann this look absolutely delicious, I love thes etype of dish,love the colours! and the picture is beauty! gloria
Look at the generous amount of toppings, yum yum! That's truly home-made goodness. My mum loves pumpkin, will make this for her, looks very delicious.
Thanks Lyndsey. You can make this too as there too many pumpkins now in the market.Roxana, yes this is a very delicious snack :)Hi Sue, Thank you for stopping by :)Thank you Mary 🙂 I move your smoothie, so refreshing.Thanks Mycookinghut.Cherry potato, 谢谢你。等你来哦!Hi Dudut Nice to see you again.HS Kitchen, have to try. Is not bad :)Hearty Bakes, Thank you. Hope you mum likes this snack 🙂
this is so colorful and looks yummy! thanks for sharing! the phots are awesome too!
hehe i agree with the rest – the topping looks absolutely fantastic – such a colorful treat for the tummy!
Ann, I made this on Thursday! It was great and everybody loved it! I didn't add in dried shrimps instead chinese sausage and chinese mushrooms were added. We all ate it with the chee cheong fun sweet sauce and Nasi Lemak chill sauce. It was yummylicious!!!! Thanks, Ann for sharing this recipe. It was my first attempt with Pumpkin and it was a success!!!!
Hi Ann, can I substitute the pumpkin with same amount of yam and follow the rest of the recipe? Thanks
Hi Ai Li, you can use yam but you need to fry the yam longer to cook as yam is dryer and low water content than pumpkin. Also need to steam about 10-15 mins more.
I love seeing your recipes, Ann. They are so different from anything I have made. This is a very pretty meal.
Looks amazing!! This is my fave and I actually love it with Lingham chilli sauce too 🙂 🙂
Wow.. your kuih looks absolutely delicious! I wish I could have a piece!
This looks so delicious! What a great idea to use pumpkin giving the dish added sweetness and color.
Yam kueh, carrot kueh or pumpkin kueh, I love them all! I love how you leave the chunks bigger so the pumpkin are visible. 🙂 yum yum!
Wow this one is new to me and like you said in your post, it does share so much of similarity to the taro cake huh or may be the radish cake, yum yum!
kim kway kuih 金瓜糕 as the hokkiens call it and i like this too! good for breakfast and tea time!
I love the topping especially the shallots and spring onions. Sharp, clear clicks!
Ann, the texture of your kuih looks really good. I wanted to use it in making taro kuih. Must be very tasty as well. :o)have a lovely day.Kristy
you have minced chicken in here too…must be very tasty!
Whoa!!! So pretty!! I love the toppings on the top – very elegant and looks so yummy Ann!