Steamed Pumpkin Savoury Cake 金瓜蒸糕

First, oil and line a square (or round) pan with parchment paper.

Cut pumpkin into cubes and steam till softened.

Then using a fork, mash cooked pumpkin into paste and set aside.

Next, cut peeled shallot into thin slices.

Deep fry in oil till golden brown and crisps. Then set aside.

Next, cut soaked mushroom into small cubes.

Also, soak and chop dried shrimp.

Heat up 1 tbsp of shallot oil in wok, fry the mushroom and dried shrimp till aromatic.

Put into a bowl and we are ready to make the batter.

In a large mixing bowl, first add in sifted self-raising flour and salt.

Using a whisk, stir to mix well.

Then add in instant yeast and baking powder. Mix again.

Next, add in mashed pumpkin followed by water. Using a spatula, combine to mix well.

Lastly add in all the fried shallot, mushroom and dried shrimp. Stir to combine everything together.

Then pour the batter into the prepared lined pan. Tap the cake tin to settle the batter into the tin and to make sure there are no gaps between the batter and tin at the bottom or sides of the tin. Also, smooth the top with a spatula.

Cover with cling wrap and leave to proof till double in size, about 60 minutes. And we are ready to steam the cake.

Bring water to a boil in a steamer and steam the pumpkin cake over high heat for 30 minutes.

Remove from steamer and leave to cool before cutting.

When cooled, slice and enjoy, serve with hot chinese tea.