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



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


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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.


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