chinese steamed yam and pumpkin cake (芋头金瓜糕)

I grew up eating quite a bit of yam. It is not something I would eat on its own, but I love a good Yam Rice, and I like yam in Bubur Cha Cha. I am not a huge fan of Orh Nee (Teochew Yam paste) but I’d eat it if it is placed in front of me. However, I do like yam paste when it is coated (is it with egg white?) and fried.

This is another dish in which I like to add yam – in a steamed kueh (cake). Weirdly enough, I am usually not a huge fan of pumpkin (not much flavor in itself) but when added to this dish, the yam and pumpkin complement each other really well – the yam adds a bit of texture to the kueh, and the pumpkin lends a sweetness. 

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I was making this with a friend the other day and she asked me why I’d bother making kueh since they are so readily available in markets and food stalls. Well, apart from the fact that it is very easy to make, and that it is very, very cheap to make – the pumpkin and yam cost less than $4, the kueh I make is chock full of ingredients – I can taste dried shrimps, mushroom and lup cheong (Chinese preserved sausage)  in every bite!

In addition to all that, I can also dictate how soft or firm I want the kueh to be. If I want to eat it steamed, I can add more water to make a softer kueh, and if I want to pan fry the cake, I add less water so I end up with a kueh that is firmer. 

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So let me show you how this delicious cake is made.

Start by whisking together rice flour, tapioca starch and water. Once combined, leave this to sit for about 30 minutes.

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In a skillet, saute the sliced shallots in a little vegetable oil until soft. To this, add dried prawns and stir. Cook until you can smell the aroma of the dried prawns.

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To this, add the mushroom and lup cheong. Cook for 2 minutes.

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Add the diced yam and pumpkin. Season with chicken powder (or salt) and white pepper. Continue to stir and cook for about 4 minutes. 

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Pour the flour solution into the skillet.

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Cook on medium-low heat, stirring continuously, until the mixture has thickened.

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Transfer everything into a 10-inch round baking tray.

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Smooth the top with the back of a spatula.

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Steam for 50-60 minutes, or until the cake has set.

Cut into pieces to serve, or you can pan fry pieces of kueh in a little oil until the sides are golden brown. (YUM!)

IMG_4821Top with chopped spring onion, fried shallots, roasted sesame seeds and sliced chili to serve. Eat this with light soy sauce or sweet sauce. And also chili! SLURP!

Chinese Steamed Yam And Pumpkin Cake (芋头金瓜糕)
Serves 8
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Ingredients
  1. 300g rice flour
  2. 25g tapioca starch
  3. 1000ml water
  4. 300g pumpkin, skin removed and diced
  5. 300g yam, skin removed and diced
  6. 5 shallots, sliced
  7. 40g dried prawns, soaked in hot water for 15 minutes and drained
  8. 6 dried shitake mushrooms, rehydrated, stems removed and diced
  9. 1 Chinese sausage (lup cheong), diced
  10. 1 teaspoon chicken powder or salt
  11. 1/2 teaspoon white pepper
To serve (optional)
  1. Spring onion, chopped
  2. Chili, sliced
  3. Roasted Sesame seeds
  4. Fried shallots
  5. Light soy sauce
  6. Sweet sauce
  7. Chili
Instructions
  1. Start by whisking together rice flour, tapioca starch and water. Once combined, leave this to sit for about 30 minutes.
  2. In a skillet, saute the sliced shallots in a little vegetable oil until soft. To this, add dried prawns and stir. Cook until you can smell the aroma of the dried prawns.
  3. To this, add the mushroom and lup cheong. Cook for 2 minutes.
  4. Add the diced yam and pumpkin. Season with chicken powder (or salt) and white pepper. Continue to stir and cook for about 4 minutes.
  5. Pour the flour solution into the skillet.
  6. Cook on medium-low heat, stirring continuously, until the mixture has thickened.
  7. Transfer everything into a 10-inch round baking tray.
  8. Smooth the top with the back of a spatula.
  9. Steam for 50-60 minutes, or until the cake has set.
  10. Cut into pieces to serve, or you can pan fry pieces of kueh in a little oil until the sides are golden brown.
  11. To serve, top with chopped spring onion, fried shallots, roasted sesame seeds and sliced chili. Eat this with light soy sauce or sweet sauce. And also chili!
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

I am submitting this post to Cook and Celebrate: CNY2016, which I am hosting together with Zoe from Bake for Happy Kids and Yen from Eat Your Heart Out.

Have you cooked or baked something for the up-coming Chinese New Year? If so do share your creations with us! Please note that your post has to be a current post (ie, posted in the months of January & February 2016) and remember to link it back to us: Zoe from Bake for Happy Kids, Yen from GoodyFoodies and Diana from The Domestic Goddess Wannabe. Happy cooking and baking folks! :) 

cook and celebrate cny2016 





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