• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • Batter (A)
  • 200g rice flour
  • 550ml water
  • 1/4 tsp alkaline water (kan sui)
  • 1/2 tsp salt
  • Ingredients (B)
  • 400g (net weight) pumpkin, shredded
  • 2 pieces Chinese sausage (lap cheong), skin removed and diced
  • 2 dried Chinese mushrooms, soaked until soft and diced
  • 1 tbsp sliced shallot
  • 1 tbsp chopped garlic
  • 2 tbsp dried prawns, soaked and finely chopped
  • 1 tbsp oil
  • 1 tsp sesame oil
  • Seasoning (C)
  • 1/2 tsp pepper
  • 1 tsp chicken stock powder
  • 1/4 tsp sugar or to taste
  • 1/2 tsp salt or to taste
  • Garnishing
  • Some chopped spring onion and sliced red chillies


  1. Combine water, alkaline water, salt and rice flour in a mixing bowl. Stir well to mix and leave aside.
  2. Heat oil and sesame oil; fry shallot and garlic until fragrant. Add dried prawns and Chinese sausage. Stir-fry until aromatic. Add mushrooms and shredded pumpkin. Add seasoning. Fry briskly to combine then dish out.
  3. Spoon a heaped tablespoon of pumpkin mixture into lightly greased round tart moulds. Stir the batter well then pour into pumpkin mixture to fill up the mould.
  4. Steam the kuih over rapid boiling water for 15 minutes or until set and cooked.
  5. Remove the kuih from the steamer and leave aside to cool before turning them out. Add a sprinkling of chopped spring onion and sliced red chillies.

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