Preserved Sweet Radish Pumpkin Kuih 菜脯金瓜糕

Ingredients:

(A)

• 300g rice flour
• 30g teng flour (wheat starch)
• 500 ml water

(B)

• 60g dried shrimp (washed and lightly chopped)
• 60g sweet preserved radish (washed n drained)
• 2 clove garlic (chopped)
• 6 shallots (chopped)

(C)

• 1 tsp soya sauce
• 2 tsp sugar
• Salt and pepper to taste

(D)

• 300g pumpkin (steamed till cooked and mashed it) 
• 200g pumpkin (cut into small cubes) 
• 300g water 

Garnishing:

• 10 shallots (slice thinly and fry with oil till crispy, drain and keep the shallots oil for greasing)
• Chopped spring onion and red chilli
• Toasted Sesame Seeds

Method:

1. Mix (A) together, set aside.
2. Cooked (B). Heat up wok with oil, fry dried shrimp and preserved radish with chopped shallot and garlic till fragrant. Dish out and set aside.
3. In the same wok, add in pumpkin cubes in (D) til fragrant. Add in water. Simmer till pumpkin is cooked.
4. Pour in mashed pumpkin and half of cooked dried shrimp and preserved radish from (2) than (C) and bring to boil. 
5. Slowly add in the flour mixture (A), mix well. At low heat, stir till mixture thicken.
6. Grease the tray with shallot oil, pour in the thicken pumpkin mixture. 
7. Smoothen the top and grease with some shallot oil. Steamed for 45 mins or till cooked. 
8. Garnish top with left over dried shrimp & radish (2), chilli, spring onion and fried onion and sesame seeds.
9. Served with sambal.