This is one of my favorite kueh. I often make this for my mother and sister.
They like this kueh  very much.
It is sweeter compare to Yam Cake.
This recipe is from one of dim sum course  that I learn from Singapore community center.

Time : 2hr
Serving :  7” Tray – 8 person
Ingredients A
400gm Pumkins
60gm Dried Prawns (Original recipe 85gm)
1 pcs Chinese Sausage (sliced into small pieces)
5 pcs Dried Mushrooms (Better taste than fresh type)
20gm Garlic (chopped)
50gm Small Onion (sliced)
4 tbsp Cooking Oil
500ml Water.

Ingredients B (Batter Mixture)
Mix all together well
240gm Rice Flour
60gm Tapioca Flour
350ml Water

Ingredients C – Seasoning
½ tbsp Sugar
1½tsp Salt
1tbsp Chicken Stock (original recipe ½ tsp MSG)
1 tsp Seseame oil
1 tbsp Light Soy Sauce
1 tsp Pepper

Method
(1) Steam pumpkin slices over high heat for 10 mins. If  chopstick can go thr’u , it already cooked.
(2) Do not mashed and set aside.
(3) Soak mushroom and dried prawns. Sliced mushrooms into small pieces and pound dried prawns
(4) Heat oil and slowly saute sliced onion until light brown with low fire.
(5) Remove fried onion to reserve for garnishing.
(6) Saute garlic until aromatic.
(7) Add pound  dried prawn and sliced mushrooms until aromatic.
(8) Add steamed pumpkin and fried with 500ml water.
(9) Add batter mixture and fried until it mixed well.
(10) Add Ingredients C – Seasoning and adjust to your taste.
(11) Transfer into the greased steaming tray. 
(13) Smooth the surface with a back of spoon and steam over high heat for 30 ~ 45 minutes (depend your steamer).
(14) If the skewer comes out clean, remove from fire and brush some fried oil on top.
(15) Remove from tray after cool down and sprinkle fried onion and fried onion evenly over pumpkin cake.
(16) Cut and serve with chilli sauce.

Tip :

Can cut into small pieces and fried.