Steamed Savoury Pumpkin Cakes by Lucinda Lau

Ingredients
200gms rice flour
600 ml water or chicken stock
2 tbsps tapioca flour
1 tsp salt
1 tsp sesame oil
1 and a half tbsps oil
80gms dried prawns( chopped)
5 mushrooms, soaked and diced
300gms pumpkin (cubed)
1 tsp pepper
1 tsp sugar
1 tbsp light soya sauce

Method
Combine rice flour, tapioca flour, water, salt and sesame oil and leave aside for 20 mins.
Heat up oil in a wok and fry dried prawns till fragrant, about 1 min. Add mushrooms and pumpkin, stir fry for 2-3 mins, add in soya sauce, pepper and sugar. Combine well.
Pour in rice mixture. Cook over low fire till it forms a paste.
Grease 15 small moulds, spoon in the prepared paste and level surfaces with a knife.
Steam over rapidly boiling water for 15 mins or a toothpick inserted in the center comes out clean. Set aside to cool.
Serve garnished with chilli, sesame seeds and spring onions.