南瓜糕

曾家太后健康还行的时候, 就喜欢泡制这款南瓜糕, 每每要传授于我但又咿呦的说不出份量.....如今身体状况也每况愈下.....渐行渐远.....我倒也似模似样的弄出此点心,味道还不错.

南瓜糕

Ingredients : 

A. 400g diced butternut pumpkin, 5 dried mushrooms, 60g dried shrimps, shallots, garlic and water

B. 175g rice flour, 25g tapioca flour, 1 tablespoon corn flour and 350g to 400g water.

C. soy sauce, salt, white pepper, five-spice powder, sugar and sesame oil

D. red chilli, spring onion, toasted white sesame seed and fried shallot 

Method :

1. Pan fry dried shrimps, shallots and garlic till crispy and set aside.

2. Combine rice flour, tapioca flour and corn flour in a bowl, make a well in the centre, gradually add water, stirring with chopsticks until a smooth batter forms.

3. Add soy sauce, salt, white pepper, five spice powder, sugar and sesame oil to the batter, mix well.

4. Heat oil in a frying pan over a medium heat, add mushrooms and pumpkin. Cook, stirring for a few minutes, add water, cook for another two to three minutes, or until vegetables are tender. Add 1/2 portion of the shallot mixture, stir until well combined.

5. Add rice batter to the vegetable mixture, cook until the mixture thickened.

6. Pour mixture into a greased tin, steam over medium heat for about 40 minutes or until cook through.

7. Garnish the pumpkin cake with red chilli, spring onion, toasted sesame seed and 1/2 portion of the shallot mixture.

8. Serve with chilli sauce.