Steamed Pumpkin Kaya Glutinuos Rice 南瓜糯米糕

This is a variation of the popular kueh serimuka which has a rich coconut pandan kaya above the savoury glutinuos  rice. The pumpkin paste replaces part of the coconut milk to make it a healthier choice. I didn't strain the pumpkin kaya mixture to keep the dietary fibre of the pumpkin. Despite the use of the trim coconut milk, the good flavour has not been compromised much. A truly yummy snack ^^

Yield: 4 x 6 cm diameter mini cakes

Steamed glutinuos rice

Ingredients

50g glutinuos rice

30g trim coconut milk

Pinch of salt

1/2 blade pandan leaf

Directions

1. Rinse and soak glutinuos rice for 2 hours.

2. Drain away the water and add trim coconut milk, and pinch of salt to glutinuos rice in a heat resistant bowl. Place a few cut pandan leaves on top for added frangrance.

3. Steam in high heat for about 12~15 minutes, or till the rice is cooked. 

4. Loosen the cooked glutinuos rice and transfer the cooked glutinuos rice into 4 lightly greased silicon moulds. Compact the rice by pressing with a spoon. To avoid the rice from sticking to the spoon, wet the spoon before use.  Set aside.

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If you have blue pea flower petals, you may want to add some blue rice grains to the glutinuos rice.

This is blue pea flower

Add about 1 tbsp of hot water to 10 flower petals. Let them soak till the pigment release to the water. You may want to squeeze the petals to release more pigment.

Add about 1 tsp of cooked glutinuos rice to soak in the coloured water.

Add the coloured rice to the rest of the cooked glutinuos rice and mix.

You will get a nicer glutinous rice layer ^^

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Pumpkin Kaya 

Ingredients 

15g beaten egg

30g cooked pumpkin paste

10g top/cake flour

5g corn flour

1/2 tsp rice flour

20g fine sugar

40g trim coconut milk

Pinch of salt

1/2 blade pandan leaf

Directions 

1. Mix all the ingredients, except the pandan leaf, in a bowl. Let the mixture stands for about 5 minutes to allow the flour to absorb the liquid.

2. Transfer the mixture and pandan leaf to a heat resistant ware.

3. Stir over low heat till the mixture thicken. Stir regularly to avoid the ingredients from sticking to the bottom.

4. Scoop the pumpkin kaya over the glutinuos rice.

5. Tap to even out the pumpkin kaya.

6. Steam in high heat for about 12 to 15 minutes, or till an inserted skewer came out clean. Let the steamed cakes sit in the pot for another 5 minutes.

7. Allow the steamed cakes to cool down on a wire rack before removing from the mould.

Recipe adapted from

http://xucaca-life.blogspot.sg/2014/10/kueh-seri-muka-pumpkin.html?m=1