Steamed Pumpkin Cake
Ingredients A: (grind together)
5 shallots
5 garlic
60g dried shrimps
Ingredients B: （shred）
150g pork
5 mushrooms
Ingredients C:
600g (shred) skinned Pumpkin
Ingredients D: (mix well)
400g water
1 tsp salt
1 tbsp sugar
1 cube chicken stock
1 tsp sesame oil
½ tsp pepper
Ingredients E: (combine well)
500g water
300g rice flour
75g tapioca flour
Method:
- Heat up 4 tbsp of oil over medium heat, sauté Ingredients A till fragrant and golden brown.
- In the order, stir fry Ingredients B till fragrant.
- Toss in pumpkin, stir well.
- Add Ingredients D and bring to boil.
- Gradually pour in Ingredients E, continue stirring till half cooked (almost set).
- Pour mixture into a 22cm greased square tin.
- Steam over high heat for about 45min, Remove and leave to cool.
- May serve with chopped spring onions, diced red chillies and fried shallots as toppings.
Can I substitute wheat flour for the rice flour if I don’t really care about the texture, or would that not work?