Wednesday, August 12, 2009
Chinese Pumpkin Cake (Steamed & Pan Fried)
Pumpkin is in season, only $0.99 per kg in a green grocer. I have wanted to make chinese pumpkin cake for awhile, first time tempted was when my friend Sarah tried it out in a care group. I finally stop procrastinating and gave it a go, following Florence's recipe for both the steamed and pan fried version.
I find the pumpkin taste not as strong as i would like it to be, might try to modify a bit next time. Red bean paste does go well with the pumpkin cake. I used the ready made red bean paste from chinese shop but it is a bit sweet. But then i can't really complain too much because I am too lazy to make my own red bean paste from scratch :)