Savoury Pumpkin Kuih


by: Anncoo

This Pumpkin Kuih is almost the same as taro/yam kuih (Chinese steamed yam) which is usually taken as breakfast. It can be eaten steamed or pan-fried, to give a crispy crust and eaten with a chilli sauce dip.


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serves: 4

150 g Rice flour

1 tbsp Plain flour

1 tsp Salt

1/2 tsp Chicken powder (No MSG added)

1/2 tsp Sugar

400 ml (14oz) Water


200 g Diced pumpkin

50 g Dried shrimps (soak for 10 mins and roughly chop)

150 g Minced chicken (season with little pepper and salt)

4 Sliced Shallot

400 ml (14oz) Water

dash of pepper

Nutrition Facts
Savoury Pumpkin Kuih

Servings Per Recipe: 4

Amount per Serving

Calories: 238

  • Total Fat: 3.8 g
  •     Saturated Fat: 1.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 48 mg
  • Sodium: 698.8 mg
  • Total Carbs: 39.3 g
  •     Dietary Fiber: 1.9 g
  •     Sugars: 3 g
  • Protein: 11.7 g

how is this calculated?

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1.  Mix rice flour, plain flour, salt, chicken powder, sugar and water together, set aside for 10 minutes.

2.  Fry shallots and dried shrimps till fragrant with oil, add minced chicken fry till cooked then diced pumpkin with a dash of pepper, stir fry well for another 2-3 minutes.

3.  Lower heat, stir well the flour water mixture and pour onto the ingredients. Off heat immediately once the mixture get into thick paste and mix well.

4.  Pour mixture into prepared tin and press evenly. Steam at high heat for 30 minutes.

5.  Leave Pumpkin Kuih to cool, remove and garnish with cut spring onion, fried shallots and fresh chillies on top.

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