4 to 6 servings
Mix the salt, flour, water and five-spice powder in a big mixing bowl. Heat 3 tablespoons of oil in a Chinese wok and sautéed the shallots until it turns golden brown. Reserve for garnishing. Stir-fry the dried shrimps for about 2 minutes and add the pumpkin and mushrooms. Continue cooking for another 3 minutes until the pumpkin becomes soft. Pour the flour solution into the wok and continue to stir the mixture until it turns into a sticky paste. Pour the paste into a greased 9x5-inch loaf tin (or any similar capacity baking dish) and steam at moderately high heat for one hour. Allow 20 minutes to cool before serving the pumpkin cake. Garnish with fried shallots and chopped spring onion.
The pumpkin cake is best eaten with chili sauce and oyster sauce.
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