Name: Pumpkin Cake
Yield: Makes 6—8 Wedges
Cuisine: China
Ingredients: sliced cucumber and a spicy dip, to serve; 2.5 ml/½ tsp ground white pepper; 1 Chinese sausage, cut into very small dice; 4 garlic cloves, crushed; 30 ml/2 tbsp light soy sauce; 15 ml/1 tbsp sesame oil; 30 ml/2 tbsp tapioca flour; 50 g/2 oz dried shrimps, soaked and drained; 8 Chinese dried mushrooms, soaked until soft; 45 ml/3 tbsp vegetable oil; 1 kg/2¼ lb pumpkin, peeled and cut into chunks; 300 g/11 oz/2⅔ cups rice flour

Preparation info

Makes
6—8
Wedges

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

This delicious Fujian snack is often made during festive occasions. It is one of the most comforting foods on the eastern Chinese menu and a lovely way to use pumpkin. This is a savoury, and yet sweet, concoction that bears much similarity to the Yam Cake of South China, which is a more famous dim sum offering. It is usually served during Chinese New Year, but is a tempting mouthful on any day.