Steamed Butternut Squash And Bacon Cake
***UPDATE! This recipe now featured at "Love Food Hate Waste" website. My first "award winning recipe"..hahaha..I got 2 tickets to attend the Cake and Bake (maybe it should be called "Cake Decoration") Show in London. It was a fun trip to the show, saw some familiar TV chefs and some contestants from previous year The Great British Bake Off...I think the cake show has too many cake decoration and cupcake stalls, not enough patisserie-type bakery stalls...********
The other day, I learned to make this delicious savoury cake. Originally a type of Malaysian Nyonya savoury snack, usually with turnip as one of the main ingredients. You can order this as one of the dimsum dishes in a Chinese Restaurant. This is quite a versatile "cake", you can eat it as it is once cooked or fry it in oil until the skin is crispy, or use the leftover to make a stir fry!
To make the cake, you will need the followings to make the batter:
Prepare the following ingredients to be mixed into the batter:
First, heat the oil in a deep pot. Gently fry the the chopped dried shrimps and bacon pieces until fragrant and lightly brown. Add the butternut squash. Cook until the butternut squash soften (but not mashy). Remove the mixture from the pot and set aside to cool down.
Once the butternut squash and bacon mixture is cooled. Add it to the batter and mix well.
Return the batter mixture to the pot and slowly cook it until the batter is thicken. Stir the mixture continuously, it will be quite sticky!
Prepare the steamer over boiling water in a wok or a deep pot. Oil a deep glass steaming tray (that fit into your steamer) and put the thicken batter in. Smoothen and level the mixture. Steam the batter for about 30 minutes until it is stiffen. Remove it from the steamer and set aside to cool down.
For the toppings:
Once the cake is cooled, cut it into serving pieces, and garnish it with the caramelised onion and bacon, sprinkle spring onion and chillies to add colours to the toppings. Ready to be served (warm or cold)!
If there is some leftover cake, you can cut it into smaller chunks, and make a quick stir fry with some cabbage, eggs etc...Equally delicious!
The other day, I learned to make this delicious savoury cake. Originally a type of Malaysian Nyonya savoury snack, usually with turnip as one of the main ingredients. You can order this as one of the dimsum dishes in a Chinese Restaurant. This is quite a versatile "cake", you can eat it as it is once cooked or fry it in oil until the skin is crispy, or use the leftover to make a stir fry!
To make the cake, you will need the followings to make the batter:
- 350g rice flour
- 70g Tapioca flour
- 700ml water
- 1tbsp wheat flour (You can get this from a Chinese grocer, not the typical wheat flour you can get from supermarket)
- 1tsp salt
- 1tsp sugar
- 2tsp five spices powder
- 2tsp pepper
- I piece of pork stock cube
Prepare the following ingredients to be mixed into the batter:
- 500g Shredded butternut squash
- 4 Slices (or about 150g) smoked bacon (cut into small pieces)
- 60g Dried shrimps (soaked and finely chopped)
- 150ml oil
First, heat the oil in a deep pot. Gently fry the the chopped dried shrimps and bacon pieces until fragrant and lightly brown. Add the butternut squash. Cook until the butternut squash soften (but not mashy). Remove the mixture from the pot and set aside to cool down.
Once the butternut squash and bacon mixture is cooled. Add it to the batter and mix well.
Return the batter mixture to the pot and slowly cook it until the batter is thicken. Stir the mixture continuously, it will be quite sticky!
Prepare the steamer over boiling water in a wok or a deep pot. Oil a deep glass steaming tray (that fit into your steamer) and put the thicken batter in. Smoothen and level the mixture. Steam the batter for about 30 minutes until it is stiffen. Remove it from the steamer and set aside to cool down.
For the toppings:
- Caramelised few onions and few slices of chopped bacon pieces
- Some finely chopped spring onion (good feeling use my own home grown spring onion!)
- Some finely chopped red chillies
Once the cake is cooled, cut it into serving pieces, and garnish it with the caramelised onion and bacon, sprinkle spring onion and chillies to add colours to the toppings. Ready to be served (warm or cold)!
If there is some leftover cake, you can cut it into smaller chunks, and make a quick stir fry with some cabbage, eggs etc...Equally delicious!
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