One of Mom's favourite vegetable is pumpkin. And she would usually whip it up as a dish on the table frying the pumpkin in their chopped chunky pieces with oil and dashes of light soya sauce and salt for taste. Whenever i have a chance to 'woo' her palate, it shall be steamed pumpkin kueh instead.
This is a receipe I had from one of those Asian chefs' home cooked favourites dishes and this one in particular is by a HK chef . So you can imagine the authentic taste. The ingredients which I have prepared are 500g of pumpkin, 6 small dried mushrooms, 1 lap cheong, 2 shallots, 2 tbsp oil, 100g rice flour, 40g plain flour and 3 tbsp dried shrimps. (the original receipe called for green prawns, which I have totally no idea. however, if you tell me tiger prawns or lobster, you would see the sparks and nods of acknowledgement from my expressive greed.)
The preparation was easy as it took me less than half an hour and right after one hour of steaming, this is what I got. A golden looking steamed pumpkin kueh. (some would have assumed it was custard made kueh at a glance). You can spot the lap cheong slices and the mushrooms.
The original name of this receipe is 'steamed savoury pumpkin cake', but for me, its more 'kueh like' in texture and taste. Mom likes this kueh and had already taken 3 slices once it was fully cooked and ready for devour.
Delightful warm slice for tea or a pan fried version for breakfast. Eat it the way you like it.....satisfying.