Chinese Pumpkin Cake - Healthy Steamed Recipe

Pumpkin cake made from a nice little pumpkin I bought from Jaya Jusco
Nice golden orange pumpkin colour and the cake before steaming After tasting the Pumpkin cake that a neighbour across my house gave me, I decided to try out the recipe. Actually the ingredients and method of making Chinese Pumpkin cake is similar to Yam Cake but instead of yam, pumpkin is used. Therefore, I incorporated my yam cake recipe into making a pumpkin cake. The pumpkin cake taste good if eaten with sweet chee cheong fun sauce and garlic chilly sauce.

Ingredients
Pumpkin, diced, 1 bowl
Rice flour, equal portion with wheat flour
Wheat flour, equal portion with rice flour
Salt to taste

Garnish
Spring onions, 2 stalks, cut into small pieces
Shallots, 5 pcs, sliced and deep fried until crispy
Dried prawns, 3 table spoons, blended and fried until crispy

Mix rice flour and wheat flour, equal portion in a steaming stray. Add water and mix thoroughly. Vary the amount of water to get the texture of the cake that you want. The more water you add the stickier and soft it will be. If you like hard pumpkin cake texture, then add less water and make a thick paste. A rule of the thumb is to add water until the mixture viscosity is almost similar to honey at room temperature (25 Dec C). Add salt to taste and pumpkin. Steam the mixture in high heat for 20 minutes. Let it cool down a bit before adding the garnish on top. Garnish with springs onions, shallots and dried prawns. Cut out the pumpkin cake and serve with garlic chilly sauce with brown sweet chee cheong fun sauce.