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

Instructions

  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 1-1ΒΌ 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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