Steamed Pumpkin Cake

with crispy shallot, chilli and coriander …
with sweet sauce ‘n’ chilli ‘n’ sesame seeds …
with mock floss …
This recipe is inspired by the Steamed Carrot Cake or Steamed Yam Cake. It looks kind of troublesome to whip but it is not.
To include some fun elements for your guests or kids, allow them to designer their unique Pumpkin Cake to show off their creativity or culinary art. They are few ways to garnish or add flavour to the Pumpkin Cake – top with some mock floss and coriander leaves, or drizzle some sweet soy sauce and sprinkle some sesame seeds or chopped chilli, with some Japanese Spring oil shreds and shichimi, or with some crispy shallot and chopped spring onion, or with chee cheong fun sauce and sesame seeds …
Preparation:     15 mins, Cooking time:  25 mins
Ingredients (makes 8 pieces)
°         250 pumpkin weight after  peeling, diced
°         4 chinese dried mushroom, soaked and sliced
°         150g rice flour
°         1 tablespoon corn starch
°         1 teaspoon salt or to taste
°         pepper to taste
°         ½ teaspoon sesame oil (optional)
°         500ml water
°         1½ tablespoon oil
°         ½ fresh red chilli, finely chopped
°         few coriander leaves
°         some toasted sesame seeds
1.      Combine the rice flour, corn starch, salt, pepper and sesame oil with 250ml of water. Mix well and stir into a smooth batter.
2.      Heat oil in a wok. Throw in the pumpkin and mushroom and stir fry for 1 minute. Pour in 250ml of water and bring to a boil.
3.      Off the heat and pour in the batter. Stir till the batter turn thick and transfer to a steaming container and steam for 25 minutes.
4.      Let it cool. Garnish with chilli, coriander and serve.