Pumpkin Cakes
Ingredients
Square or round baking tin (25 cm)
Square or round baking tin (25 cm)
Or small cups for shaping
Batter
600ml water
210g sifted rice flour
1/3 tsp alkaline water
Filling
80g dried mushrooms, soaked
60g dried shrimps, soaked
80g Chinese sausage
60g garlic
60g shallots
450g pumpkin, shredded
Seasoning
3 tsp salt
2 tsp pepper
Method
1 Batter - Blend all batter ingredients till smooth.
2 Filling - Put all filling ingredients except pumpkin in food processor and chopped finely.
3 Heat 2 tablespoon oil in wok. Stir-fry Filling ingredients till fragrant. Add shredded pumpkin and Seasoning. Stir-fry thoroughly, pour in batter and cook for a while. Spoon batter into greased baking tin.
Place baking tin on steaming rack and steam over high heat for 15 minutes. Remove and allow to cool.
2 Filling - Put all filling ingredients except pumpkin in food processor and chopped finely.
3 Heat 2 tablespoon oil in wok. Stir-fry Filling ingredients till fragrant. Add shredded pumpkin and Seasoning. Stir-fry thoroughly, pour in batter and cook for a while. Spoon batter into greased baking tin.
Place baking tin on steaming rack and steam over high heat for 15 minutes. Remove and allow to cool.
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