Fried Pumpkin Cake

 

Wishing my homeland happy Independence Day.  Selamat hari Merdeka Malaysia.  May we all live united in this beautiful blessed country. Since I'm living in a multi racial country, the diversity of it's food are known worldwide. A little from Chinese cuisine,some from Malay and Indian cuisine can be found in many household. Inspired by Chinese dish, pumpkin fried cake are apt to share in my blog for this special day. You may make them from left over steamed pumpkin cake,  which I have shared in my blog earlier or make them fresh. Both tastes delicious 😋. Crispy in the outside and soft inside this,  fried pumpkin cake makes an excellent treat for breakfast or tea time with some dipping of chilly or spicy sauce 

Ingredients

600g pumpkin,peeled and washed
3 cups water
4-5 shitake mushrooms,finely chopped
1 cup rice flour
2 tbsp all purpose flour
1 tbsp tapioca flour
1 tbsp green pea flour
4 cloves of garlic,chopped
1 tsp ground black pepper
1 tsp Chinese five spice powder
3 tbsp dried shrimp,wash and roughly chopped
3 tbsp vegetable oil
Salt to taste
3 tbs crispy fried shallots
2 red chillies,chopped
2 sprig spring onion, chopped

1/2 cup all purpose flour

1/2 cup rice flour

Methods

Greased a 9'inch tray and keep aside.

Cut the pumpkin into chunks. Steam for 15 minutes or till soft and tender. Mashed the steamed pumpkin into a coarsely texture making sure there are still bite sized pumpkin pieces. Keep aside.

In a large bowl, combined green pea flour,rice flour,all purpose flour, tapioca flour and water. The batter should be slightly thick and without lumps. Keep aside.

In a pan, heat oil and saute the garlic and add chopped mushroom. Add five spice powder and season with salt and pepper. Reduce flame to low-medium heat and add the flour mixture and steamed pumpkin. Stir till well mixed.

Pour the mixture into the prepared tray and steam for 35-40 minutes or until done. Remove from steamer.

Once slightly cool, garnish with chopped red chillies,spring onion and fried shallots. Cool completely and chilled for 1-2 hours for easy slicing. 

In a bowl, combine all purpose flour and rice flour. Keep aside. 

Slice 1/2"inch thick and coat with flour mixture. 

Heat oil in a pan and fry in both sides till golden. 

Transfer to a tray lined with kitchen towel to drain excess oil. 

Serve with chilly sauce.