Monday, June 9, 2008

Savoury Pumpkin Cake

The western pumpkin recipe is often high sugar, high caloric food - super unhealthy. Hence I prefer to cook pumpkin our Asian style... You know, pumpkins are 90% water, and they are low in fat, low in calories, loaded with vitamins.

It is a high source of Vitamin A in the form of beta-carotene (an anti-oxidant). Research has shown that beta-carotene-rich foods help lower the incidence of some cancers. Vitamin A also plays a role in good vision, healthy skin, a strong immune system, and bone and teeth development.

Pumpkin is also a good source of Vitamin C which helps to fight infection. Vitamin C is a water soluble nutrient which needs to be replenished in the body, daily.

Pumpkin is high in dietary fiber, which is often lacking in most diets. Fiber is important for proper digestion and elimination. Pumpkin contains about 40 calories per 1 cup serving. I consider it a wholesome health food!
This is site to read up more on the nutrition value of pumpkin.

Unlike carrot cake and yam cake which are easily available in the market, pumpkin cakes are less common in our marketplace. So why not make your own?


200g rice flour

700ml chicken stock (or water)

1 tsp salt

1 tsp sesame oil

1.5 tbsp vegetable oil

80g dried shrimp, rinsed and coarsely chopped

5 chinese mushroom, soaked and diced

350gm pumpkin

1 tsp white pepper powder

1 tsp sugar

1 tbsp light soy sauce


  1. Baked the pumpkin for 15min or until it is soft enough to be mashed with a fork.

  2. Mix with 100ml of stock and set aside.

  3. Mix rice flour, stock, salt and sesame oil together and set aside.

  4. Heat up the veg oil in hot wok. Stir fry dried shrimps until fragrant. Add diced mushroom, stir fry for 2-3min.

  5. Add pepper, sugar and soy sauce. Mix well.

  6. Pour in the mashed pumpkin & rice flour mixture. Cook over slow fire until it thickens.

  7. Pour into a mould and level with a spoon. Steam for 30min or till a toothpick comes out clean when inserted into the centre of the mould.

  8. Garnish with sliced chili, spring onion and sesame seed. Serve hot.

This recipe freeze well. You can make extra and freeze the rest. When hungry, just steam again for 5 min before serving.

Or you can fill it into individual disposable mould (pix 1) - it makes a simple breakfast pack!

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