STEAMED PUMPKIN KUIH


STEAMED PUMPKIN KUIH Thumbnail

STEAMED PUMPKIN KUIH



This Steamed Pumpkin Kuih is very rich and flavourful. Besides the significant amount of pumpkin, fried dried shrimp and mushroom are also added, the liquid added is also from dried shrimp and mushroom soaking water.

Yields: 12 pieces

Ingredients:

  • 450 g pumpkin flesh
  • 3/4 tsp fine salt
  • 1/4 tsp pepper
  • 75 g (5 tbsps) dried shrimp soaking water
  • 180 g rice flour
  • 45 g wheat starch
  • 120 g (8 tbsps) mushroom soaking water
  • 80 g shallot (thinly sliced)
  • 50 g dried shrimp (soaked & chopped)
  • 20 g mushroom (soaked & diced)

Other ingredients:

  • 1 stalk spring onion (chopped)
  • 1 pc red chili (diced)

Directions:



1. Steam pumpkin for 10 minutes until softened.



2. Mash steamed pumpkin with fork, add in salt, pepper and dried shrimp soaking water, mix well. Combine rice flour and wheat starch, sift into pumpkin mixture, mix until combined.



3. Add in mushroom soaking water gradually (about 8 tbsps.), mix until you have a smooth batter. (Reminder: Please refer to video for the consistency of the batter. The amount of water needed depends on the consistency of the batter, if the pumpkin you use contains more liquid, reduce the amount of water added. If you want the kuih to be softer, you may add a bit more water.)



4. Add shallot to 150 g of cooking oil, bring to the boil, cook over medium heat until lightly brownedOff the heat, continue to stir until golden brown. Put fried shallot on a sieve to drain off the oil, set aside to cool.



5. Heat up 3 tbsps of oil, add in dried shrimp, cook over medium heat for 2 minutes. Add in mushroom, cook for another 3 minutes until fragrant.



6. Add dried shrimp and mushroom to pumpkin mixture, mix well.



7. Pour batter into 9″ x 6″ rectangle baking tray (coat with oil and line with baking paper), smooth the surface with wet spatula.



8. Steam over medium heat for 40 minutes.



9. Off the heat, top with spring onion and chili, cover and let it sits for 5 minutes before removing from steamer.



10. Set aside to cool completely before unmoulding.



11. Garnish with fried shallot after unmoulding.


Photo & Recipe credited to: My Kitchen 101


Ingredients used in this recipe

# Item Name Unit Quantity Price
1 Cap Teratai Blended Rice Flour 500g 1 RM 1.85
2 Pumpkin ~700g 1 RM 2.75
3 Swiss Brown Mushrooms 150g 1 RM 6.35
4 Cap Swallow Fine Salt 375g 1 RM 0.50
5 0101 Black Pepper Powder 80g 1 RM 8.50

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