• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 8 people
  • Difficulty Normal

Recipe Ingredient

  • For the batter
  • 500g rice flour
  • 2l water
  • 1 tsp salt
  • 350g pumpkin shredded
  • 75g dried prawns rinsed and coarsely chopped
  • 75g soaked Chinese mushrooms diced
  • 2 tbsp oil
  • Seasoning
  • 1 tbsp chicken stock granules
  • 1tbsp light soy sauce
  • 1tsp pepper
  • 1tsp sugar
  • Garnishing
  • Some chopped spring onions and red chillies
  • Some shallot crisps


  1. Combine rice flour, water and salt in a large mixing bowl. Leave aside for 10-15 minutes.
  2. Heat 2 tablespoons oil in a non-stick wok or saucepan. Add dried prawns and fry until fragrant. Add mushrooms, pumpkin and the seasoning ingredients. Fry for 1-2 minutes.
  3. Add the rice flour batter and continue to cook over a low heat until it forms a smooth paste.
  4. Grease a 28cm square or round pan. Add about 100-125ml water into the non-stick wok or saucepan and mix well. Then pour the contents into the cake pan. Stir well to mix evenly then level the surface with a spatula. Put the pan into a steamer and steam over rapidly boiling water for 1-1¼ hours.
  5. Remove the pan and leave aside to cool completely.
  6. Sprinkle some chopped spring onions, red chilli and shallot crisps. Slice into serving pieces and serve with chilli sauce.

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