Chinese Style Pumpkin Pudding2017-10-29
- 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.
- 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
Heat oil in the wok, saute ginger ,chinese mushroom, preserved turnip and wood fungus, set aside.
Mix pumpkin, chopped ingredients and batter together.
Transfer to a greased mold, steam for 30 minutes until cooked.
Sprinkle with crispy shallot and diced spring onion to serve.
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