SAVOURY PUMPKIN CAKE

 

 

INGREDIENTS

 

150g Minced pork

5 large Banana prawns cleaned and chopped

400g Pumpkin grated

400g Rice flour

4 tbsp Glass shrimp (dried)

1 small Onion finely chopped

3 Red chilli seeded and chopped

1/2 Shrimp stock cube

2 tsp Sugar

1/4 tsp Salt

3.5 cups Water

3 drops Sesame oil

2 tbsp Cooking oil

Shake of belacan powder

2 shakes White pepper

4 tbsp Cooking oil

 

Sauce

1 tbsp Cooking oil

2 tbsp Sweet chilli sauce

2 tbsp Tomato sauce

2 tbsp BBQ sauce

1.5 tsp Sugar

2 tbsp White vinegar

3 drops Sesame oil

 

This recipe will serve 4-8 people

 

Text Size:

Smaller | Larger

 

 

METHOD

 

 

Spray two round flat cake tins with oil

 

 

Peel the pumpkin and remove the seeds. Grate the flesh and set aside in a bowl

 

 

Put the rice flour in a bowl and gradually add the water making sure to mix well and avoid making lumps

 

 

Put the cooking oil in a fry pan and heat on medium

 

 

Add the glass shrimp and briefly stir fry

 

 

Add the chilli

 

 

Add the onion

 

 

Add the shrimp stock cube and break it up in the pan

 

 

Add the pork mince and mix in with the other ingredients

 

 

Add the prawn meat

 

 

Add salt

 

 

Add sugar

 

 

Add pumpkin and mix well

 

 

Add the belacan powder

 

 

Add pepper

 

 

Pour in the rice flour / water mixture. The mix will gradually get thicker until it starts to lift away from the pan.

 

 

Remove the mixture and put it into the two oiled cake pans. Flatten it out as much as possible.

 

 

Clean the fry pan (or use a wok) and put a wire rack in the bottom, add water and bring to the boil. Then place one of the cake tins on the wire rack and cover. Steam for about 10 minutes. The mixture will be quite hard when it is ready.

 

 

Remove the first cake tin and replace it with the second. Add more water to the pan if needed. Then turn the cooked cake out onto a flat plate

 

 

Cut the cake into large cubes

 

 

When the second cake has finished steaming remove any remaining water, add a small amount of oil to the pan and then fry the cake cubes until they go golden and crispy on the outside

 

 

The fried cake can be eaten straight away and the steamed cake put in the fridge until needed.

 

 

Serve with sweet chilli sauce and sprinkle some dried shallots on top.

 

Making the sauce

 

Put the cooking oil in a small saucepan on medium heat

 

 

Add BBQ sauce

 

 

Add sweet chilli sauce

 

 

Add tomato sauce

 

 

Add salt

 

 

Add sugar

 

 

Add vinegar

 

 

Add sesame oil

 

 

Place in a serving dish and spoon over pumpkin cake when served

 

 

 

 

All the recipes on this disc/website are original and copyright 2010 Dorothy P.C. Loader.

 

Let's Eat Malaysian

 

Dorothy's Food Blog