Chinese-Style Steamed Pumpkin Cake Recipe

Name: Chinese-Style Steamed Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 oz. rice flour; 2-3/4 cup water; 1-1/2 cup finely chopped pumpkin; 1/4 cup dried shrimps, soaked and minced; 2 Chinese mushrooms; shitake mushrooms, diced; 1-1/2 tsp. salt; 1 tsp. five-spice powder (optional); 2 shallots, sliced; 1 stalk spring onion, chopped

Servings: persons

10 oz. rice flour
2-3/4 cup water
1-1/2 cup finely chopped pumpkin
1/4 cup dried shrimps, soaked and minced
2 Chinese mushrooms
shitake mushrooms, diced
1-1/2 tsp. salt
1 tsp. five-spice powder (optional)
2 shallots, sliced
1 stalk spring onion, chopped

1
Mix the salt, flour, water and five-spice powder in a big mixing bowl.
2
Heat 3 tablespoons of oil in a Chinese wok and sauteed the shallots until it turns golden brown.
3
Reserve for garnishing.
4
Stir-fry the dried shrimps for about 2 minutes and add the pumpkin and mushrooms.
5
Continue cooking for another 3 minutes until the pumpkin becomes soft.
6
Pour the flour solution into the wok and continue to stir the mixture until it turns into a sticky paste.
7
Pour the paste into a greased 9x5-inch loaf tin (or any similar capacity baking dish) and steam at moderately high heat for one hour.
8
Allow 20 minutes to cool before serving the pumpkin cake.
9
Garnish with fried shallots and chopped spring onion.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 oz. rice flour, 2-3/4 cup water, 1-1/2 cup finely chopped pumpkin, 1/4 cup dried shrimps, soaked and minced, and more.

Yes, Chinese-Style Steamed Pumpkin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chinese-Style Steamed Pumpkin Cake

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