Radish Pumpkin Kueh (Steamed) Recipe

Name: Radish Pumpkin Kueh (Steamed)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces, weight Rice Flour; 1- 1/2 Tablespoon Tapioca Flour; 1- 1/2 Tablespoon Corn Flour; 1- 3/4 cup Water; 1/2 Tablespoons Salt, Or To Taste; 1 teaspoon Ground Pepper (white Preferred); 7 ounces, weight Kabocha, Washed, Peeled And Cut Into Small Cubes; 1 pound Daikon, Washed, Peeled And Grated; 8 whole Dried Shitake Mushroom, Soaked Then Drained And Cut Into Small Cubes; 3 Tablespoons Vegetable Oil; 10 whole Shallots, Peeled Then Sliced Thinly; 3 ounces, weight Dried Shrimp; 1 whole Red Chili, Sliced Thinly; 2 stalks Spring Onions, Thinly Slice

Servings: persons

8 ounces, weight Rice Flour
1- 1/2 Tablespoon Tapioca Flour
1- 1/2 Tablespoon Corn Flour
1- 3/4 cup Water
1/2 Tablespoons Salt, Or To Taste
1 teaspoon Ground Pepper (white Preferred)
7 ounces, weight Kabocha, Washed, Peeled And Cut Into Small Cubes
1 pound Daikon, Washed, Peeled And Grated
8 whole Dried Shitake Mushroom, Soaked Then Drained And Cut Into Small Cubes
3 Tablespoons Vegetable Oil
10 whole Shallots, Peeled Then Sliced Thinly
3 ounces, weight Dried Shrimp
1 whole Red Chili, Sliced Thinly
2 stalks Spring Onions, Thinly Slice

1
In a large bowl, mix together flours, water, salt and pepper.
2
Stir in kabocha, daikon and mushroom cubes.
3
Set batter aside.
4
In a big saute pan, heat up oil over medium heat.
5
Add shallots and cook until golden brown.
6
Remove shallots from the pan and set aside.
7
Toss in the rinsed dried shrimp and fry until fragrant, about 2 minutes.
8
Add half of the fried shallots into the pan.
9
Pour in the batter.
10
Stir continuously until thickened into a paste, about 2 minutes.
11
Smooth the mixture into a greased medium sized heatproof pan (I used an 8x8 inch ceramic pan).
12
Prepare your steamer/steamer basket according to manufacturers instructions.
13
Put the dish of batter into your steamer.
14
Steam on high heat for 45 minutes.
15
Remove dish from steamer basket and let it cool completely.
16
Invert the mixture onto a plate and top with reserved shallots, chili and spring onions.
17
Cut into cubes and serve with some garlic-chili sauce.

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 8 ounces, weight Rice Flour, 1- 1/2 Tablespoon Tapioca Flour, 1- 1/2 Tablespoon Corn Flour, 1- 3/4 cup Water, and more.

Yes, Radish Pumpkin Kueh (Steamed) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Radish Pumpkin Kueh (Steamed)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions