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Pumpkin Kue

Writer's picture: DanielDaniel

Updated: Feb 3


Lunar New Year is all about celebrating with food that brings prosperity, luck, and warmth to the table, and this Chinese Pumpkin Cake (or kue) is my personal take on a festive classic. Inspired by the traditional radish cake (Luo Bo Gao, 萝卜糕) and taro cake (Wu Tao Gao, 芋头糕), this version swaps in pumpkin for a natural sweetness and vibrant color.



The combination of umami-packed dried shrimp, scallops, and mushrooms, along with the subtle spice from my homemade pumpkin spice blend, makes this dish both comforting and deeply flavorful.


Steamed cakes like this have been a staple in Chinese cuisine for centuries, often enjoyed during celebrations as they symbolize good fortune and prosperity. The soft, slightly chewy texture pairs beautifully with the crisped leeks and shallots, while the scallions and chili garnish add freshness and heat.



Traditionally, after steaming, these cakes are sliced and pan-fried until golden, giving them a crispy exterior with a creamy, savory interior—I highly recommend trying that for an extra layer of texture.


If you love turnip or taro cake, this pumpkin version is a must-try. It’s naturally gluten-free, packed with bold umami flavors, and incredibly satisfying. Plus, it’s even better the next day, making it a great make-ahead dish for Lunar New Year gatherings.



Whether you serve it steamed or pan-fried, this pumpkin cake is a festive, flavorful way to welcome the new year with something both traditional and unique. Give it a go and bring a little golden luck to your celebration!


 

Ingredients:

(Make one 8 inch cake)

  • Dried Mushrooms, 20g

  • Dried Shrimps, 20g

  • Dried Scallops, 20g

  • Rapeseed / Sunflower / Canola / Peanut Oil, 1/2 Cup

  • Leeks Finely Sliced, 2

  • Shallots Finely Sliced, 5

  • Garlic Finely Minced, 3 Cloves

  • Pumpkin Puree Homemade, 450g

  • Rice Flour, 180g

  • Cornstarch, 45g

  • Sea Salt, Pinch

  • White Pepper, Pinch

  • Mushroom Powder, Pinch

  • Pumpkin Spice Blend Homemade, 1 TSP

  • Scallions Finely Chopped, For Garnish

  • Red Chili Deseeded Finely Sliced, For Garnish

 

Equipment:

  • Sauce Pot / Pan

  • 8" Square Cake Pan

  • Steamer

 

Directions:

  1. Please visit my "Pumpkin Spice Blend" page for the recipe.

  2. Please visit my "How To Make Pumpkin Puree" page for the recipe.

  3. Transfer dried mushrooms, shrimps and scallops to a large bowl.

  4. Add 200g of water and steam on medium-high for 8 to 10 mins or until the mushrooms are hydrated and the scallops can be easily shredded.

  5. Remove from heat and set aside to cool down slightly.

  6. Once they are cooled enuff to handle, coarsely dice the mushrooms and discard the stems.

  7. Coarsely shred the scallops as well.

  8. Set aside the diced mushrooms, shrimps and shredded scallops until ready to use.

  9. *Reserve the liquid.*

  10. Weigh the liquid and add in water to 195g if necessary.

  11. Set it aside until ready to use.

  12. In a sauce pot over medium heat, add oil.

  13. Once the oil is heated up, add the leeks and shallots.

  14. Shallow fry until they start to caramelize.

  15. Remove from heat and drain.

  16. Set the leeks and shallots aside until ready to use.

  17. Return the oil to the pot and bring it up to heat.

  18. Add in the mushrooms, shrimps and scallops.

  19. Shallow fry until lightly caramelized.

  20. Add in the garlic and fry until aromatic.

  21. Remove from heat and drain.

  22. Set the mushroom mixture aside until ready to use.

  23. Lightly grease the cake pan with that oil and line it with parchment paper at the bottom.

  24. In a large mixing bowl, add pumpkin puree and rice flour.

  25. Mix and knead until thoroughly well combined.

  26. Followed by the cornstarch and that reserved liquid.

  27. Season with salt, pepper and mushroom powder.

  28. Add the pumpkin spice blend, leeks, shallots, mushrooms, shrimps and scallops.

  29. Mix until well combined.

  30. Transfer to the prepared cake pan.

  31. Even it out with an offset spatula.

  32. Cover with cling film and steam on medium high for 50 mins to 1 hr or until the cake passes the skewer test.

  33. *Check occasionally and add water to the steamer if necessary.*

  34. Remove from heat and discard the cling film.

  35. Set it aside to cool down completely, preferably overnight.

  36. Unmold and transfer to a serving plate.

  37. Garnish with scallions and chili.

  38. Slice and serve.

  39. Or, you can slice and pan fry them in some oil until crispy brown for extra texture.

  40. Enjoy.


Cutesy...


Nourishing...

 

Recipe Video:



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1 Yorum


Joe Ramsey
Joe Ramsey
05 Şub

This sounds like the perfect balance of sweet, savory, and umami! I never thought to use pumpkin in a dish like this, but it makes so much sense. In snake game, running into walls or the snake's own body ends the game.

Beğen
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