Anyone has the recipe of "pumpkin fatt koh"? Thank you.?

Question

请问谁有南瓜发糕的食谱吗？

Answer 1

Pumpkin Fatt Kueh

Pumpkin (steamed), 200g

Coconut milk, 100g

Water, 50g

gula melaka, 140g

Egg, 1

Plain flour, sift, 320g

Double acting baking powder, 1 dsp

Method:

Combine pumpkin/sweet potato/durian, sugar, egg, coconut milk, water together and blend it. Add in flour, double acting baking powder, yeast dough and mix evenly. Pour mixture over cups. Dip a spatula in oil and make an “X” across the batter. Leave it aside to proof for 10 minutes. Steam over high heat for 15 minutes.

*some extra tips: ***

1. Use a rattan basket to steam the fatt kueh as it will cook better.

2. When adding in flour, double acting baking powder and yeast dough into blended batter, do it quick, in one direction, with spread out fingers. Once flour is mixed, stop- do not over mix the batter.

3. Hong kong flour can be used, although unnecessary as it is more expensive.

4. If durian is wet, add in extra 40 g of flour into the batter.

5. Makes about 9-10 fatt kueh for each recipe.

6. It is important to dip the spatula in oil before cutting it deep down into the batter to form an "x".

7. Never remove the lid while the fatt kuehs are being steamed. It might cause them to "not-smile."

Answer 2

A. STEAM PUMPKIN CAKE ??

For the batter

500g rice flour

2l water

1 tsp salt

350g pumpkin, shredded

75g dried prawns, rinsed and coarsely chopped

75g soaked Chinese mushrooms, diced

2 tbsp oil

Seasoning

1 tbsp chicken stock granules

1 tbsp light soy sauce

1 tsp pepper

1 tsp sugar

Garnishing

Some chopped spring onions and red chillies

Some shallot crisps

Method

Combine rice flour, water and salt in a large mixing bowl. Leave aside for 10-15 minutes.

Heat 2 tablespoons oil in a non-stick wok or saucepan. Add dried prawns and fry until fragrant. Add mushrooms, pumpkin and the seasoning ingredients. Fry for 1-2 minutes.

Add the rice flour batter and continue to cook over a low heat until it forms a smooth paste.

Grease a 28cm square or round pan. Add about 100-125ml water into the non-stick wok or saucepan and mix well. Then pour the contents into the cake pan. Stir well to mix evenly then level the surface with a spatula. Put the pan into a steamer and steam over rapidly boiling water for 1-1¼ hours.

Remove the pan and leave aside to cool completely.

Sprinkle some chopped spring onions, red chilli and shallot crisps. Slice into serving pieces and serve with chilli sauce.

B. STEAMED PUMPKIN CAKE

300 g pumpkin(remove seeds, hard skin then shred it)

For the Batter (Combined)

250 grm rice flour

70 grm of wheat starch

1 tbsp of chicken granules

1 tsp salt

750 ml water

Topping

100 grm of chicken meat (cut into small cubes)

4 shallots (thinly slice)

4 bird eyes chilies - slice thinly

2 red chilies- slice thinly

2 spring onions - cut small

Some cilantro (garnish)

salt and pepper to taste

1. Put some oil in a hot pan and fry the shallots until golden brown. Dish out and set aside.

2. In the same oil stir-fry chicken until cook. Sprinkle some salt and dish out and mix it with shallots, chillis and spring onions. Add in a bit of salt and pepper and set aside the topping.

3. Using the same pan and 2 tbsp of oil, stir fry grated pumpkin for 2 minutes.

4. Pour in the batter mix and continue to cook and stir until batter thicken. Turn off the fire.

5. Grease a pan or small mould with some cooking oil and fill it up with the batter.

6. Steam over high for 30 minutes. Remove from steamer and sprinkle the topping on top.

7. Leave it to cool and cut into slices before serving.

Note : If you are steaming it in little mould let it cool completely before un-moulding and then sprinkle some topping.