Pumpkin Kuey
- 200g minced meat
- 50g mushroom diced
- 150g sweet dried raddish (chye por)
- 3 cloves of garlic
- 4 tbsp. vegetable oil
- 4 tbsp. oyster sauce
- 1kg shredded pumpkin
(stir fry above, add 700ml to simmer )
Batter
- 1000 ml water
- 400g rice flour
- 75g corn flour
- 75g tapioca flour
- 1 tbsp sugar
- 1 tbsp. salt
- 1 tsp white pepper
- 1 tsp 5 spice powder (optional)
(batter mixture to add on to above after fire turn off and stir into it to form paste)
Oil the pan and fill up with pumpkin paste to steam for 45 minutes. To check push a chopstick in and when draw out the paste stick on the chop stick, need to steam a little longer.
Once done cool down for an hour or so for it to set before serving.
Cut out and pan fry seems best.
- 50g mushroom diced
- 150g sweet dried raddish (chye por)
- 3 cloves of garlic
- 4 tbsp. vegetable oil
- 4 tbsp. oyster sauce
- 1kg shredded pumpkin
(stir fry above, add 700ml to simmer )
Batter
- 1000 ml water
- 400g rice flour
- 75g corn flour
- 75g tapioca flour
- 1 tbsp sugar
- 1 tbsp. salt
- 1 tsp white pepper
- 1 tsp 5 spice powder (optional)
(batter mixture to add on to above after fire turn off and stir into it to form paste)
Oil the pan and fill up with pumpkin paste to steam for 45 minutes. To check push a chopstick in and when draw out the paste stick on the chop stick, need to steam a little longer.
Once done cool down for an hour or so for it to set before serving.
Cut out and pan fry seems best.
