Steamed Pumpkin Cake

Ingredients:

500g pumpkin (cut into cubes)
100g dried shrimps, washed and chopped
6 cloves garlic, finely minced
5 shallots, finely sliced
3 tbsp cooking oil

Seasoning:

1/2 tsp cinnamon powder
2 tsp chicken stock granules
1 tsp salt
3/4 tsp pepper


Batter:

250g rice flour
40g wheat starch
30g tapioca flour
1.25 litre water

For topping: 

spring onion, sliced finely
ground toasted peanuts (optional)
toasted white sesame seeds
chilli sauce

• Heat oil in a frying pan and saute shallots and garlic until fragrant; remove from pan.  Then lightly fry dried shrimps. Transfer to a bowl.
• In the same pan, stir fry pumpkin for about 2 minutes.  Add in the fried shallots, garlic, dried shrimps and seasoning.  Stir fry for another minute.  Remove from heat.
• In a mixing bowl, mix  the rice flour, wheat starch, tapioca flour and water together.  Stir to ensure there are no lumps in the mixture. 
• Cook batter over low heat until mixture thickens.  Add in pumpkin.  Mix well.  
• Pour batter into a well greased (26 cm round) pan.  Using a spatula, level the surface.
• Steam on high heat for about 45 - 55 minutes or until cooked.  (There will be liquid on the surface, just leave it as it will be absorbed as the cake cools and prevents the surface from drying out).