Made a pumpkin kueh as part of the dinner with the girls couple of weeks back before we went to Seoul together.
I followed exactly the same recipe as my previous attempt, except I use roasted pumpkin purée instead of the normal method which just stir fried diced pumpkins.
I thought that roasting the pumpkin would enhance the fragrance of the kueh and I blended the pumpkin later because I wanted to create a true yellowish pumpkin kueh.
600g pumpkin, roasted and blended to form a smooth purée
250g rice flour
20g tapioca flour
50g dried shrimps, soaked and diced
10 dried mushrooms, soaked and diced
10 shallots, slices
Chopped spring onion
Chopped fresh red chilli
1. Mix rice flour, tapioca flour, pumpkin purée and water by hand whisk till a watery batter.
2. Heat oil in a wok, sauté shallots till golden brown, add in dried shrimps and stir fry till fragrant.
3. Pour in the watery batter and cook mixture for 1-2mins over low heat, stirring all the time, until the mixture turns to a thick paste.
4. Pour the paste into a lined tin. Smoothen the surface with a spatula. Place it in the steamer and steam over high heat for 45 minutes.
5. Remove the kueh and allow it to cool thoroughly before cutting into slices.
6. Garnish with chopped spring onion and red chilli on top.
7. Serve with sweet chilli sambal (chilli sauce).
PS: I don't add any seasoning into my pumpkin kueh because I want to maintain the true sweetness of the pumpkin itself and trust me you don't need any additional seasoning after roasting the pumpkin.
Right after steaming.
My naked pumpkin kueh.
Garnish on top.
Sliced and all ready for the arrival of my dinner guests. :)
Verdict: This recipe is definitely a keeper for me. Mummy even compliment that the kueh was so much better than my first attempt. :) Do try and let me know if you like it too? ;)