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Recipe Types: Boil , Deep fried , Fried , Other

Chinese Style Pumpkin Pudding

2017-10-29
  • Yield : 1~4
  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 30m

Tips : 1 )To handle pumpkin method
a. Remove seed http://www.mycooknet.com/blog/cooktips/how-to-remove-seed-for-pumpkin/
b. Remove skin http://www.mycooknet.com/blog/cooktips/how-to-remove-skin-for-pumpkin-easily/
c. Cut it http://www.mycooknet.com/blog/cooktips/how-to-cut-pumpkin-easily/
       2 ) Place a chopstick into the pudding. If it comes out clean with out any sticky mixture, the pudding is cooked.
3 ) Adjust the amount of water for mixing the batter, a little less water for a firmer texture pudding.

 

Ingredients

  • Pumpkin(peel,skin,planing wire) 600g
  • Chinese Mushroom(diced) 1/4 cup
  • Preserved Turnip(chopped) 1/4 cup
  • Wood Fungus(chopped) 1/4 cup
  • Ginger (grated) 1 tbsp
  • Crispy Shallot flakes 2 tbsp
  • Spring Onion(chopped) 2 tbsp
  • BATTER(following materials)
  • Rice Flour 150g
  • Water 1 cup
  • Salt 1.5 tsp
  • Sesame Oil 1 tbsp
  • White Pepper powder 1/2 tsp
  • Oil 2 tbsp

Method

Step 1

Heat oil in the wok, saute ginger ,chinese mushroom, preserved turnip and wood fungus, set aside.

Step 2

Mix pumpkin, chopped ingredients and batter together.

Step 3

Transfer to a greased mold, steam for 30 minutes until cooked.

Step 4

Sprinkle with crispy shallot and diced spring onion to serve.

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Recipe Comments

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