Malaysian Pumpkin Cake (Kueh)
With Mak Tok’s Fire Chilli Paste
- 120g diced pumpkin (skinned)
- 450ml water
- 100g rice flour
- 25g cornstarch
- 1 tablespoon Mak Tok’s Fire Chilli Paste
- 30g dried shrimps
- 20g fried shallots
- 1/4 teaspoon salt
- a handful of sliced spring onions and chillies for garnishing
- optional: 1/2 teaspoon sugar, 1/2 white pepper powder
Homemade hoisin sauce
- 2 tablespoon dark brown sugar
- 2 tablespoon water
- 1 teaspoon cornstarch mixed with 1 teaspoon water
- 1/4 teaspoon Chinese 5 spice
- 1 tablespoon soy sauce
- 1/2 teaspoon rice vinegar
1) Oil a pan and bring it to heat. Pan-fry the dried shrimps for 3 minutes on medium-low heat with Mak Tok’s Fire Chilli Paste. Remove the dried shrimps and set aside.
2) Using the same pan, add the diced pumpkins and cook for 5 minutes. Leave it for a minute on low while you prepare the rice flour mixture. Mix the rice flour, cornstarch and water together (optional: add sugar and white pepper to the mixture). Now, pour it onto the pan along with the pumpkins. Keep stirring until the mixture turns thick and gooey while coating the pumpkins.
3) Spread a tiny bit of oil to a steaming dish and place the gooey pumpkin mixture in it. Spread them evenly and steam it on medium for 35-40 minutes.
4) Remove from steamer and set aside to cool. Add the pan-fried dried shrimps, fried shallots, chillies and spring onions on the pumpkin cake. Serve with homemade hoisin sauce.
Bonus recipe: Add dark brown sugar, water, cornstarch mixed with water, Chinese 5 spice, soy sauce and rice vinegar in a saucepan. Bring it to a boil until it starts to bubble. Continue to stir on low heat for 30 seconds and your homemade hoisin sauce is ready!
*Top tip: add some dried shrimps to the pumpkin mixture when it is in the pan before going into the steamer to give it a bit more flavour and texture.