T his steamed pumpkin kuih is actually a Hokkien snack that is more popularly known as Kim Kuah Kuih. Pumpkin Kuih can be eaten steamed or pan fried to give a crispy crust and eaten with a chilli sauce dip.
500g pumpkin,skinned and grated
9 shallots or ½ a large rose onion,chopped
1 whole head of garlic,chopped finely( I had lessen on this)
50g dried prawns,soaked and chopped or pound coarsely
10 Chinese mushroom,soaked and chopped finely
1 tsp salt ,to taste
1 tbsp white pepper
½ tsp turmeric powder
220g rice flour
1 tbsp cornflour
500ml hot water
½ tsp alkaline water/air abu/air kapur
1 cup shallot crisps
2 stalks of spring onions,sliced
2 red chillies, deseed and chopped
2 tbsp fried dried prawns
Heat about 4 tbsp oil,and fry shallots and garlic until fragrant.Add dried prawns/shrimps and stir fry ,then add in mushrooms.Cook for about 2 mins and season with salt and pepper.Add grated pumpkin and fry for 3mins.Close fry.Set aside in the wok.
Prepare the steamer.
Prepare the batter by combining all the flours in a big bowl.Add alkaline water and hot water and stir the mixture with a whisk until the flour dissolve and batter is smooth.Pour batter into the fried ingredients in the wok.Stir until well combined.Then heat up the stove .In low heat start stirring the mixture until it becomes gluey.Turn off the heat and dish into a well greased baking tin.Use a spatula to level the top of mixture and steam for 25 to 30mins. Remove from steamer and leave to cool completely before unmoulding.Cut slices and garnish with shallot crisps, chopped spring onions,chopped red chillies and fried dried prawns. I have served it with some sambal as well.
Variations:You can use yam ,chopped sausages etc for more flavour and bite.
Adapted with changes from : Chef Wan