Steamed Buttersquash (Pumpkin) Cake

It is hard to cook under this dreadful weather. I couldn't stand standing in front of the cooker for even five minutes. Good thing mine is an induction and not gas. I bet it will be lot harder to cook with flaming hot fire in kitchen.

I've been cooking really simple meal this week. On Monday, I've decided to experiment with steamed buttersquash cake recipe- a Chinese savoury kuih. They are the imitation version of steamed pumpkin cake. You don't find them in store as much as you find the yam (steamed taro/ yam cake) version.

Hubby was a little worried when I told him the whole buttersquash should last us till dinner. I bet he was hungry by the time he came home for dinner on Monday :oP. I got a little worried when he say it may not be enough for the two of us. I end up buying chee cheong fun (rice noodle rolls) from Asian Grocery store just so I can steam and savour with my homemade sauce and sambal. I have to say I regretted buying the chee cheong fun. It is tough despite me steaming for almost 20 minutes. It is no where compatible to the worst stall of chee cheong fun stall in KL (or Malaysia). Worst thing is I was told (by the store owner) I have to microwave it instead of steaming it. Who the hell microwave chee cheong fun? May be it is the British way of savouring the imitation version of Malaysian version of chee cheong fun. Anyhow, good try. At least I know how bad it is. I will not buy them again.

The chee cheong fun look soft when I took out from the steamer. It turn out to be hard in texture when we ate it. Mind you we ate it right after I took them out from the steamer. The only waiting time if you ask me is the time spent to cut the chee cheong fun into smaller pieces
The not so good tasting chee cheong fun makes my steamed buttersquash cake superior in every way. I like the natural sweetness of the buttersquash. Also, I quite like the overall texture to the steamed cake. I think this is one of the best recipe I have made- compared to my other two attempt with yam. This recipe uses less rice flour. In a way, it is good because it helps in reducing carbo intake. Btw, this is one good recipe for gluten-free diet :).

It was me who ate the other half of the steamed buttersquash cake. We had the leftover for dinner.
Hubby's plate. Looks messy because he uses the same plate after he finished up his chee cheong fun.
Ingredient A
250g buttersquash (cubed)
70g dried shrimp (soaked and pound with pestle and mortar)
10 shallots

Ingredient B
230g rice flour
20g tapioca flour
500g water (or chicken stock or even vegetable stock)
1 OXO Chicken Cube (omit if you use chicken or vegetable stock)
3/4 to 1 tsp sea salt (or to taste)
1 tsp white pepper
  1. Mix Ingredient B till all ingredient blend. Set aside
  2. Saute the shallot with olive oil till golden brown. 
  3. Add in dried shrimp. Stir fry till fragrant
  4. Next, add in the buttersquash. Stir fry for two or three minute.
  5. Once done, add in the mixed Ingredient B. Keep stirring till Ingredient B turn thick
  6. Pour the paste into a greased pan. Steam over high heat for 10 minutes. Reduce fire and continue steaming (low fire) for another 30 minutes.
  7. Remove the pan. You may garnish with spring onion, chilli, dried shallots and dried shrimp. I don't fancy any of this toppings. I normally leave mine as it is. I only add spring onion and chilli for photography purpose. Leave to cool before savouring.
There are different ways to do the dark sauce. I used Lee Kum Kee Sweet Hoisin Sauce with oyster sauce, sugar, sesame oil, soya sauce, white pepper, water and a little corn starch to thicken the sauce. I've tried blending Yeo fermented bean paste with oyster sauce, sugar, white pepper, water, soya sauce and corn starch. It really depend if you like the salty version or the sweet version. I personally prefer the sweeter version more than the salty version.

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