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SAVOURY PUMPKIN CAKE
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INGREDIENTS
150g Minced pork 5 large Banana prawns cleaned and chopped 400g Pumpkin grated 400g Rice flour 4 tbsp Glass shrimp (dried) 1 small Onion finely chopped 3 Red chilli seeded and chopped 1/2 Shrimp stock cube 2 tsp Sugar 1/4 tsp Salt 3.5 cups Water 3 drops Sesame oil 2 tbsp Cooking oil Shake of belacan powder 2 shakes White pepper 4 tbsp Cooking oil
Sauce 1 tbsp Cooking oil 2 tbsp Sweet chilli sauce 2 tbsp Tomato sauce 2 tbsp BBQ sauce 1.5 tsp Sugar 2 tbsp White vinegar 3 drops Sesame oil
This recipe will serve 4-8 people |
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METHOD
Spray two round flat cake tins with oil
Peel the pumpkin and remove the seeds. Grate the flesh and set aside in a bowl
Put the rice flour in a bowl and gradually add the water making sure to mix well and avoid making lumps
Put the cooking oil in a fry pan and heat on medium
Add the glass shrimp and briefly stir fry
Add the chilli
Add the onion
Add the shrimp stock cube and break it up in the pan
Add the pork mince and mix in with the other ingredients
Add the prawn meat
Add salt
Add sugar
Add pumpkin and mix well
Add the belacan powder
Add pepper
Pour in the rice flour / water mixture. The mix will gradually get thicker until it starts to lift away from the pan.
Remove the mixture and put it into the two oiled cake pans. Flatten it out as much as possible.
Clean the fry pan (or use a wok) and put a wire rack in the bottom, add water and bring to the boil. Then place one of the cake tins on the wire rack and cover. Steam for about 10 minutes. The mixture will be quite hard when it is ready.
Remove the first cake tin and replace it with the second. Add more water to the pan if needed. Then turn the cooked cake out onto a flat plate
Cut the cake into large cubes
When the second cake has finished steaming remove any remaining water, add a small amount of oil to the pan and then fry the cake cubes until they go golden and crispy on the outside
The fried cake can be eaten straight away and the steamed cake put in the fridge until needed.
Serve with sweet chilli sauce and sprinkle some dried shallots on top.
Making the sauce
Put the cooking oil in a small saucepan on medium heat
Add BBQ sauce
Add sweet chilli sauce
Add tomato sauce
Add salt
Add sugar
Add vinegar
Add sesame oil
Place in a serving dish and spoon over pumpkin cake when served
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All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader.
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