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Pumpkin Kue Recipe

Updated: Jun 30


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.


Top-down view of a whole baked pumpkin kue topped with chopped red chilies and spring onions.
Fresh from the oven — this savoury pumpkin kue is topped with a colourful scatter of chilies and scallions.

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.


Side profile of the pumpkin kue showing its dense, golden interior and generous topping of scallions and red chilies.
A closer look at the golden crust and soft centre — every bite delivers warmth and spice.

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.


Three small square portions of pumpkin kue on a white plate, garnished with red chilies and chopped spring onions.
Cut into bite-sized pieces — perfect for sharing.

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!


Overhead shot of a square pumpkin kue with red chilies and scallions, next to a food logo icon.
Tradition meets branding — this kue holds its own in both flavour and presentation.

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. Prep the Dried Ingredients.

  4. Place dried mushrooms, dried shrimp, and dried scallops into a large bowl.

  5. Add 200g of water and steam over medium-high heat for 8–10 minutes.

  6. Once the mushrooms are soft and the scallops shred easily, remove from heat and let cool slightly.

  7. Discard mushroom stems, coarsely dice the mushrooms and shrimp, and shred the scallops.

  8. Set everything aside. Reserve the steaming liquid.

  9. Weigh the liquid and top up with water to make 195g total. Set aside.

  10. Fry the Aromatics.

  11. In a saucepan over medium heat, add oil.

  12. Once hot, add leeks and shallots. Shallow fry until they start to caramelize.

  13. Remove and drain. Set leeks and shallots aside.

  14. Reheat the same oil and add diced mushrooms, shrimp, and scallops.

  15. Fry until lightly caramelized. Add garlic and fry until aromatic.

  16. Remove and drain. Set the mushroom mixture aside.

  17. Save some of the infused oil for greasing.

  18. Assemble the Pumpkin Cake.

  19. Lightly grease a cake pan with the reserved oil and line the bottom with parchment paper.

  20. In a large mixing bowl, combine pumpkin purée and rice flour. Mix well.

  21. Add cornstarch and the reserved liquid.

  22. Season with salt, pepper, and mushroom powder.

  23. Add in pumpkin spice, leeks, shallots, mushrooms, shrimp, and scallops.

  24. Mix everything thoroughly.

  25. Pour into the prepared cake pan and smooth the top with an offset spatula.

  26. Cover with cling film.

  27. Steam the Cake.

  28. Steam over medium-high heat for 50 minutes to 1 hour, or until a skewer inserted comes out clean.Keep an eye on the steamer and refill water as needed.

  29. Remove from heat and discard the cling film.

  30. Let cool completely, ideally overnight.

  31. Serve.

  32. Unmold the cake and place it on a serving plate.

  33. Garnish with scallions and chili.

  34. Slice and serve as is—or pan-fry slices in a little oil until golden and crispy for extra texture.

  35. Enjoy warm or at room temperature.

A hand picking up a cube of pumpkin kue from a plate with other bite-sized pieces.

Cutesy...


Close-up of a half-bitten pumpkin kue showing the soft, moist interior with visible chunks of ingredients.

Nourishing...

Recipe Video:




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