OH. SO. YUMMY.
After resting the pumpkin cake (with heaps of Chinese mushrooms and pork) in the fridge for one night, I took it out this morning, sliced a wedge and pan-fried the slices in a sizzling hot pan till the sides are all crispy and brown.
Eaten with loads of cold chilli sauce. Damn, forgot to get Lingham’s so had to make do with Maggi’s.
Good thing that the husband doesn’t like this stuff so I have all of it to myself. I love pumpkin-anything, except when it is in its raw form.
I’m glad my mom learnt how to make this from my late paternal grandmother. This is about the only food that I really like which has been passed down from the Hokkien side of my bloodline.
Chinese Steamed Pumpkin Cake