Ever wonder what happened to Cinderella’s pumpkin?

Here’s a recipe of what you can do after midnight…

Cut skin off and scoop out all the seeds of the pumpkin. Cut into pieces and boil until tender.

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Slice shallots. Pound dried prawns. Fried shallots until almost brown before putting in the pounded dried prawns. Fried until brown and fragrant.

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Meanwhile, drain (keep the water aside) and mash cooked pumpkin.

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Add the boiled pumpkin water, fried shallots/pounded dried prawns and pepper and salt to taste. Mix all ingredient until a slightly thick consistency with rice flour (the binding agent).

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Steam mixture (of 1″ thick in a cake tin) for half an hour. To check if it’s cooked, use a toothpick to poke in the middle of the kuih (cake), if it’s still moist cook it a bit longer.

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Cool and serve. (when it cools it will be firmer).

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Great with hot tea and coffee.

This recipe is passed down from generation to generation orally – nobody has written down the measurement of each ingredients, thus everything is by estimation (agak-agak), taste and feel, look and sense. 😉

If anyone of you have a written version of this recipe, kindly share here. Thanks.

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