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This steamed pumpkin kuih is actually a Hokkien snack that is more popularly known as Kim Kuah Kuih 金瓜糕 or Kuih Labu. Pumpkin Kuih can be eaten steamed or pan fried to give a crispy crust and eaten with a chilli sauce dip.
A cross section of the pumpkin kuih when cutting into pieces .
Adding in some Chinese mushrooms certainly make the Pumpkin Kuih more flavorful!
The pumpkin kuih tasted so good, we actually finished almost half of it within a day!
So enjoy!!!
A very special thank you to my sister Mui Khin who has taken the effort
to teach me make this marvelous kuih. THANK YOU JI CHIAR!
Chinese Steamed Pumpkin Kuih 蒸金瓜糕
This steamed pumpkin kuih is actually a Hokkien snack that is more popularly known as Kim Kuah Kuih. Pumpkin Kuih can be eaten steamed or pan fried to give a crispy crust and eaten with a chilli sauce dip.
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Servings: 13 -inch Round Cake Size
Ingredients
Filling:
- 500 g pumpkin, shredded
- 200 g meat, chicken or pork , seasoned with salt and pepper, diced
- 100 g dried prawns, soaked 10 minutes, coarsely chopped
- 4 dried shitake mushrooms, soaked and diced
- 150 g preserved turnip, tai tau choi, chopped
- 1 tablespoon garlic, chopped
- 1 tablespoon shallots, chopped
- 4 tablespoon vegetable oil
Batter:
- 500 g rice flour
- 75 g tapioca flour
- 1000 ml water, adjust to texture
- ½ teaspoon alkaline water
Seasonings:
- 1 tablespoon salt, adjust to taste
- 1 teaspoon sugar, to taste
- 1 teaspoon chicken stock powder
- 1 dash pepper
- Mix the seasonings with rice flour, tapioca flour, alkali water and water till a watery batter. Stir well and strained. Set aside.
- Heat oil in a wok, sauté the garlic and shallots till golden brown. Add in dried prawns. Fry till fragrant. Add the meat, shitake mushrooms and chopped preserved turnips. Fry till cooked. Next add in pumpkin and stir fry for a few minutes.
- Pour in the watery batter and cook mixture for a few minutes over low heat, stirring all the time, until the mixture turns to a thick paste.
- Pour the paste into the oiled cake tin. Smoothen the surface with a spatula. Place it in the steamer and steam over high heat for about 40 minutes.
- Remove the cake and allow it to cool thoroughly before cutting into pieces.
- Garnish with fried shallots, chopped spring onions and red chillies on top.
- Serve with chilli sauce.
Instructions
Enjoy!
Tried this recipe?Mention @HuangKitchen or tag #huangkitchen!
16 comments
Hi Huang,
Can I omit the alkaline water as I don’t have it.
yes, you can’t just omit the alkaline water. It’s added to give a more chewy texture.
Sorry, I mean you can omit the alkaline water. no problem.
Hi Angie😊my first 2 attempts failed miserably.Today is my 3rd attempt & I happened to Google this round and see your recipe for making pumpkin kueh..and I successfully make a satisfactory pumpkin kueh.My previous 2 attempts I followed another recipe where I steam the pumpkin first therafter make the steam pumpkin into puree which turned out to be too wet…today I used your method that is shred the pumpkin and the texture turned out to be perfect.Thank you for your recipe. Merry Christmas and Blessed 2021.
Thanks for your feedback. Am glad you were able to successfully made your Kuih using my recipe. Happy cooking and Merry Christmas to you and family too.
Hi Angie, if lets say the kuih come out to be too salty, you have any ways to save it? Like eat with certain sauce or something? Appreciate your advise.
If its already cooked, may not be able to do much. Perhaps use a sweet dipping sauce for the cake. You can taste the liquid batter before you steam. Add a bit more water if its salty to your taste. This will prevent an overly salty steamed cake.
If its already cooked, may not be able to do much. Perhaps use a sweet dipping sauce for the cake. You can taste the liquid batter before you steam. Add a bit more water if its salty to your taste. This will prevent an overly salty steamed cake.
Hi Angie! Your steam pumkin Cake looks very yummy👍
May i know how you get the Nice yellow colour for yr pumpkin Cake? Did you need to blend the pumpkin first? Your reply is appreciated. Thank you🥰
Hi Wendy, I did not blend the pumpkin at all. Just make sure you use nice and fresh pumpkin when doing this pumpkin cake. Thanks
Hi Angie
May I know what is akaline water, and can rice flour be substituted with any other flour?
Thank you.
Hi, the alkaline water I meant is lye water, a food grade liquid alkaline. The purpose of putting the lye water is to make the pumpkin cake a bit spongy. Don’t think you can substitute the rice flour with any other flour for this recipe. Thanks for viewing.
Angie – The recipe is wonderful. Thank you for sharing.
Hi Daniel, glad you like it. It’s our family’s favourite Kuih too. Enjoy!
You forgot to add the preserved turnips
Hi, Thanks for pointing out. The chopped preserved turnip is fried with the meat and the shiitake mushrooms. You can also view the later version of the same recipe called Chinese Steamed Pumpkin Cake as well. Thanks