Recipe: Steamed Pumpkin Cake 

Steamed Pumpkin Cake 

By Margarita Lee

Margarita Lee

Ingredients A:

  • 500g Pumpkin (shredded)
  • 300g Meat of your choice (chicken or pork, cut into disks)
  • 60g Dried prawn (softened and chopped coarsely)
  • 20g Dried scallop (softened and chopped coarsely)
  • 3 Mushrooms (softened and chopped coarsely)
  • 10 Shallot (cut thinly)
  • 2 tbsp Chopped garlic 
  • 80ml Cooking oil

Ingredients B:

  • 400g Rice flour 
  • 50g Cornflour 
  • 20g Wheat starch
  • 1/2 tsp Lye water (Kansui 梘水)
  • 750ml Water


  • 2 tsp Salt 
  • 1 tsp Sugar 
  • 1/2 tsp White pepper 
  • 1 tsp Chicken granules


  • Fried prawns
  • Fried shallot 
  • Spring onions (chopped)
  • Red chillies 
Photo by Margarita Lee


  1. Mix dry ingredients from Ingredients B in a bowl. Add in water slowly while stirring at the same time. Stir until a watery batter is formed, then add in lye water and mix well. Sift the batter 2-3 times and leave it for later use .
  2. Heat oil in a wok and fry the shallots until crispy. Dish out and keep for garnishing later. 
  3. Remove extra oil from wok, leaving about 2 tbsp. Stir-fry chopped garlic, dried prawns and dried scallops until aromatic (dish out 2 tbsp for garnishing). Add in mushrooms and meat, with all the seasoning, then stir well until the meat is well cooked.
  4. Add in the shredded pumpkin and keep stirring until well mixed. 
  5. Stir the prepared batter before pouring into the pan. Keep stirring on medium heat until the batter has thickened.
  6. Transfer the cooked mixture into a lightly greased cake pan. Smooth the top of the mixture with a spatula.
  7. Steam the pumpkin mixture in a steamer over high heat for 40 minutes or until the pumpkin cake is totally cooked through.
  8. Remove the pumpkin cake from the steamer. Leave to cool completely before cutting the cake.
  9. Garnish with fried shallot crisps, chopped spring onions and red chillies before serving.


  • Only add the chopped spring onions and red chillies before serving, otherwise the pumpkin cake will turn soggy if left too long.
  • This steamed pumpkin cake can be kept frozen for up to a month. Just thaw and pan-fry with a little oil before serving.


Check out more of Margarita’s recipes on her FB @ Umummy Food


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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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