Just the mention of the steamed pumpkin mushroom kueh (cake) has already made me drool. My mum has been making this kueh for years except these two years when we have been so busy with my twins. Even my ex-colleagues who have tasted the dish, gave two thumbs up and have been requesting for more. This dish is available in many stalls selling kuehs but you do not get to choose your ingredients and definitely not in big chunks!

This is a savoury dish, and I believe my sons would love it when they can start eating savoury food. So, I decided to pick up the skills from my mum. It is not an easy process to get the recipe out. As we know, many cooks would tell you, “cooking is based on feel, taste and experience. The amount of ingredients are agar agar.” To churn an agar agar recipe into a proper recipe using measuring cup and weighing scale requires good communication skill and high patience. Plus, many tries to get it right. Lucky for me that my mum always got this dish right whenever she cooks, and most important, suits my taste buds!

We used chicken tights instead of belly pork (which commonly known as ‘3-layer pork’) as personal preference. Do not use chicken breast meat as it will become too dry after steaming. And, we made our own fried shallot and shallot oil as a healthier choice. For the same reason, we used olive oil. For salt, we used bamboo salt instead of normal salt for health reason again. If you use normal salt, you need to reduce the amount of salt. I suggest you use half of the suggested amount and add according to taste.

Go for it! Try this! You won’t regret!


Tools

  • Weighing scale
  • Measuring cup
  • Measuring spoon
  • Steaming tray
  • Steamer / Wok
  • Wok / frying pan with deep base

Ingredients

  • 600g rice flour
  • 600g pumpkin (recommended Japanese pumpkin for the sweetness)
  • 1.75 litre water (5 bowls of water)
  • 1.5 teaspoon of bamboo salt (halve the amount for normal salt and adjust to taste)
  • 100g dried shrimp
  • 5 gloves of garlic
  • 5 mushrooms
  • 2 chicken tights
  • Salt, pepper, mushroom essence, sesame oil for marinating chicken tights
  • Salt, pepper, sugar, sesame oil for marinating mushrooms
  • 3 tablespoon olive oil and 2 tablespoon shallot oil

(Serving size: 8 persons)

Directions

Preparation:

1. Dice the chicken tights or cut to small pieces or desired size and marinate with salt, pepper, mushroom essence and sesame oil. Set aside in fridge for at least hours.

2. Soak mushrooms for 2 hours or until they are soft. Dice them and marinate with 1/2 tsp pepper, 2 tsp sugar, 1/2 tsp salt and 2 tsp sesame oil. Set aside for at least hours.

3. Dice or shred fresh pumpkin (depends on preference of texture)

Cooking:

1. Add 1.5 tsp bamboo salt to flour. Stir in 1.75 litre of water gradually until the flour dissolves. Ensure no lumpiness.

2. Heat the wok with mix of 3 tbsp of olive oil and 2 tbsp of shallot oil.

3. Stir fry garlic and shrimp till fragrant.

4. Add mushroom and stir fry till fragrant.

5. Add in chicken and stir fry for 1 minute.

6. Add in pumpkin and stir fry for 3 minutes.

7. Gradually stir in the flour mixture. Turn off the fire and continue to stir until it becomes sticky. Taste to add salt.

8. Pour the mixture into the steaming tray.

9. Boil water in the steamer/wok. When water is boiling, put the steaming tray in and steam for 1 hour on medium heat. I use the mortar to add weight to the wok cover to avoid losing too much steam.

10. Serve with spring onion and fried shallot.

Pictorial Directions

Steamed Pumpkin mushroom kueh 1

Steamed Pumpkin mushroom kueh 2

Steamed Pumpkin mushroom kueh 3

Steamed Pumpkin mushroom kueh 4

Steamed Pumpkin mushroom kueh 5

Steamed Pumpkin mushroom kueh 6

Steamed Pumpkin mushroom kueh 7

Steamed Pumpkin mushroom kueh 8
Steamed Pumpkin mushroom kueh 9

Steamed Pumpkin mushroom kueh 10

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