240 gm rice flour
1 litre water
250 gm pumpkin (skinned and deseeded)
80 gm dried mushrooms
50 gm dried shrimps
100 gm Chinese sausage
70 gm corn flour
Seasoning:
2 tbsp light soya sauce
1 tsp sugar
1/2 to 1 tsp pepper
Garnishing:
1 stalk spring onion (diced)
1 tbsp fried shallots
1 red chilli (sliced)
Method:
1. Soak dried mushrooms and dried shrimps. Chop dried shrimps into small pieces. Cut mushrooms into strips.
2. Boil Chinese sausage and cut into strips.
3. Shred pumpkin into fine strips.
4. Fry pumpkin, mushroom, dried shrimp and Chinese sausage with seasoning till fragrant.
5. Pour in 600 ml of water, let it boil. Set aside.
6. Mix all flour with 400 ml of water.
7. Add in fried ingredients mixture, mix well.
8. Pour mixture into a lined 8" container.
9. Steam over high heat for 1 hour.
10. Sprinkle garnishing and ready to serve.
Tips: Line tin with cellophane paper.
Leftover pumpkin kueh can be fried or steamed the following day.