Pumpkin Cake -By Linda Ling

Pumpkin cake
Pumpkin Cake -By Linda Ling


150g rice flour – soak in 450ml Chicken stock while preparing the  

350g pumpkin – cubed
2 chinese sausage – skinned, diced finely, slightly pan fried
3 dried mushrooms – soak in water until soft, wash thoroughly and dice finely
3 tbslp shallot oil
pepper to taste

1. Using a wok, Stir fry the mushroom till fragrant.
2. Add Chinese sausage and fry for another 2 – 3 mins
3. Add in pumpkin, fry well for 2-3 mins till pumpkin changes colour.
4. Stir rice water mixture till well blended and pour into wok.
5. Combine all ingredients and stir vigorously to prevent clumping at the base
7. When mixture thickens, turn off fire
8. Transfer half cooked mixture to a container for steaming
9. Steam for 30-40 mins. Test for doneness

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

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