Hua Hee Makan (Hua Hee Jiak Par Par)
Thanks Nasi Lemak Lover for transcribing it in English (lifesaver) http://nasilemaklover.blogspot.my/2015/04/ah-mah-pumpkin-kueh-steamed-pumpkin-cake.html
Sister of the infamous yam cake!
- 350g rice flour
- 15g tapioca flour
- 400 ml water
- 1 + 1/4 tsp salt
- 1 + 1/2 tsp sugar
- 1 + 1/4 tsp pepper
- 4 shallots, sliced
- 120g minced pork
- 2 garlic, chopped
- 3 chinese (Jolene’s mum’s) mushrooms, small cubed
- 30g dried shrimps, soak in water and drained
- dark soy sauce / dark caramel soy sauce
- 300g Pumpkin – buy and keep for 2 weeks (let it ripe). Green color skin, orangy flesh. Cut into cubes without skin.
- 1/4 tsp salt
- 1 + 1/2 cup water
- Mix rice flour, tapioca flour, water, salt, sugar, and pepper in a mixing bowl. Then stir by a hand balloon whisk till a watery batter. Set aside.
- Heat oil in a wok, saute shallots till golden brown, scoop out fried shallots and keep aside. With the remaining oil, saute garlic till aroma, add in minced pork, stir fry till colour changed. Add in dried shrimp (add before mushroom to have more aroma) then mushroom, stir fry till cooked, add in a bit dark caramel soy sauce to have deeper colour. Scoop out some minced pork mixture and keep aside for topping.
- Add in pumpkin to remaining stir fry mixture, fried shallots, season with salt, then add in water. Cover with lid and continue to cook till water is evaporated and pumpkin turned into a soft like paste.
- Pour in the watery batter and cook mixture for 1 – 2 minutes over low heat, stirring all the time, until the mixture turns into a thick paste.
- Scoop the thick paste into a greased round tin (8″). Top with minced meat mixture and smoothen and press the surface with a spoon till firm. Place it in the steamer and steam over medium heat for 2 hours.
- Serve with chili dipping sauce. You can pan fry with little oil if you have leftovers.
Chinese version here: http://zhongwen.astro.com.my/Channels/HHD/ArticleDetails.aspx?ArticleId=3910&ArticleTabId=2679&Ep=8619