Savoury Pumpkin Cake (Kueh)

To cook Chilli sauce: blend 3 pips garlic and 10 red chillies (or chillies paste) together until smooth. Add 1 cup water, sugar and vinegar to taste, cook and simmer for a few minutes. Ready to serve.

Ingredients:

Batter:

1350ml water

500gm sifted rice flour  } blend all batter ingredients till smooth, set aside

2 tsp alkaline water

Filling:

150 gm dried mushrooms, soaked and shredded thinly

120 gm dried shrimps, soaked and sieved dry

200 gm chinese sausages -diced/sliced finely

(subtitute with other sausages or meats)

100 gm garlic- diced finely

100 gm shallots- diced finely

1kg pumpkin - shredded

Salt, pepper and chicken granules for seasoning.

Garnishing: fried shallots, diced red chilli and spring onions.

Method:

1. Heat 5tbsp oil in wok. Stir fry filling ingredients except pumpkin till fragrant.

2. Add pumpkin and seasoning, stir fry thoroughly.

3. Pour in batter and cook for a while, better become thick, off heat.

4. Spoon batter into a greased 12 inches round tray or small cups.

5. Steam over high heat (12" tray 40min/ cups 15min until cooked)

6. Remove and allow to cool.