Steamed Pumpkin Cake

I bought a whole two weeks back and decided to make steamed pumpkin cake. My mother makes very good steamed pumpkin cakes. She hasn't been free to make it recently and I missed it very much. Then I decided I shall make it myself. Most of us know that our older generation cook or bake by estimations. Similarly, my mum couldn't specify exactly how much water I should put to the rice flour. So I decided to use the Daikon Pudding recipe from Corner Cafe, modified it to make my Steamed Pumpkin Cake.

Recipe for Steamed Pumpkin Cake, modified from Corner Cafe.
Makes a 9" 3" tall, and 8" 3" tall round

Ingredients:
(A)
1kg Shredded pumpkins (approximately 1 small pumpkin)
4 tbsp Cooking oil
5 Shallots, peeled and sliced
80g Dried shrimps, soaked and pounded
12 Large mushrooms, soaked and cut thinly

(B)
1000g Water
1pc Chicken stock cube
Salt, to taste
Pepper, to taste
Soya Sauce, to taste

(C)
720g Rice flour
240g Corn flour
1250g Water
Slowly pour the water into the rice and corn flour and use your hands to feel the lumps to mix well.


Method:

1. In a heated large wok, add oil and stir fried the shallots until golden brown.
2. Add in the pounded dried shrimps and stir fried till fragrant.
3. Add in the mushrooms and stir fried.
4. Add in the shredded pumpkin, followed by water from (B).

5. Add in the remaining ingredients from (B), mix well. Bring to a boil.
6. Then slowly add in ingredients (C).
7. Stir well until it thickens.

8. Scoop and pour them into the two prepared pans.
9. Steam them in a prepared pan for 1 hour.
10. Remove from the steamer and let it cool thoroughly before removing it from the pan.
11. Slice and serve.
12. Keep the remaining steamed cakes in the fridge.