Savoury Pumpkin Cake

Traditional Pumpkin cake is always our family's favourite chinese snacks so i decided to make one for my family. It turn out nice and fragrant. but because of my small pan, I have to steam slightly longer and end up the bottom of the cake turn slightly hard.

Before steam - Pumpkin Cake @ sugabakes

After steamed - Pumpkin Cake @ Sugabakes

Recipe (from cookbook)
-------
3 Tbsp Cooking oil
120g dried prawns, rinsed and chopped
5 Shallots, sliced
175g skinned chicken meat, finely shredded
350 g pumpkin, shredded
1200ml Water
salt to taste
2 tsp sugar
pepper to taste
350 rice flour
2 red chillies, seeded and sliced
2 spring onions, chopped

Methods
---------
*Heat oil in wok and fry dried prawns until fragrant and crisp. Remove and set aside for topping.
*Reheat wok and lightly brown shallots. put in chicken and stir fry for a min, add pumpkin and cook for about 5 mins
*pour in two-thirds of water and bring to boil. stir in salt, sugar and pepper. reduce heat and simmer for 10 mins.
*Combine remaining water with rice flour and mix well.
* Add pumpkin mixture to rice flour and mix well. Put the mixture into a round cake tin.
*Steam for 30 mins until cooked through. Sprinkle over the dried prawns, shallot crisps, chillies and spring onions.