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RICE COOKER CAKE RECIPES: Steamed Savory Pumpkin Cake Recipe | Kim Koy Kee | Chinese Pumpkin Kuih

Rice Cooker Baking
Published on 12 Jan 2021 / In How-to and Style

Welcome to Rice Cooker Baking with Life of Pang! Where YOU can BAKE in your RICE COOKER! (EXPAND for RECIPE)

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• CHICKEN BOUILLON GRANULES https://amzn.to/3hhhchR

I would never get to cook and experience this many variety of food if it wasn't for YOU! Keep your suggestions and requests coming! I love experimenting and trying new recipes in the rice cooker! This cake is no exception! It's almost like those steamed rice rolls without all the work! Enjoy!

Steamed Savory Pumpkin Cake Recipe | Kim Koy Kee Recipe | Chinese Steamed Pumpkin Kuih


Base Batter:
• 1 cup (120g) RICE FLOUR (not glutinous rice flour)
• 2 tbsp (20g) TAPIOCA STARCH
• 1 tbsp (10g) CORN STARCH
• 1 1/2 cup (375ml) WATER (room temp)

• 1 cup (185g) GRATED PUMPKIN
• 1 tbsp (10g) CHOPPED GARLIC
• 1/2 tsp (3g) SALT
• 1 tbsp (15g) OIL
• 3/4 cup (100g) IMITATION CRAB MEAT

Top Slurry (optional):
• 2 tbsp (20g) RICE FLOUR
• 2 tbsp (20g) TAPIOCA STARCH
• 1/8 tsp SALT
• 1 cup (250ml) HOT WATER

• Chopped Green Onion
• Sliced Red Pepper
• Garlic Oil
• Sesame Oil

1. Prepare most of the filling ingredients and have proper amount measured and ready because once we start cooking, it will go pretty fast. Grate the pumpkin to get required amount, chop crab meat, chop garlic, measure salt, black pepper and chicken bouillon granules and set them aside. Greased and lined your baking pot or pan and set it aside
2. Mix your base batter and set it aside
3. Cook the filling in the rice cooker or over stove top. Add oil to pot/pan and turn on heat until oil is hot
4. Add garlic and fry until fragrant, about 1 minute
5. Add grated pumpkin, salt, black pepper and chicken bouillon granules. Stir fry for about 2 minutes
6. Add crab meat and stir fry until pumpkin is almost cooked, about 1 minute and 30 seconds
7. Whisk the prepare base batter and add it to the filling mix. Stir until thicken, about 2-3 minutes then remove from heat
8. Scoop mixture into greased and lined pot/pan, pressing and spread evenly onto the bottom
9. If adding top slurry, then whisk the ingredients together until smooth or until most of the lumps are gone. Pour on top and evenly distribute the batter. This is strictly for aesthetic and is optional
10. Cover with paper towel and bake for 1 to 2 bake cycles. Rice cooker varies so check after 1 bake. Keep in mind, everything is pretty much cooked. I baked mine for 2 bake cycles (1 hr)
11. Cool 15 minutes (if not using top slurry) before cutting. If used top slurry then cool until the top is set; about 30 minutes. Serve with toppings of your choice

1. Make sure the water is boiling and steamed for 10 minutes; then top the slurry; if using
2. Steam for another 15-20 minutes

0:00 steamed savory pumpkin cake
0:47 Prep Ingredients
2:15 Start Recipe
4:32 Cake READY
6:16 Important Tips

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My videos contain affiliate links to products. As an Amazon Associate I earn from qualifying purchases from these links. There is no additional cost or obligation on your part. But if YOU USE my links, it will help me to buy baking ingredients to make your favorite goodies!

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Rice Cooker Baking
Rice Cooker Baking 15 days ago

Hi there. I'm new here. Please support me and LIKE my videos plus SUBSCRIBE to Channel! Thank you! FYI... my video was imported from the other platform so it may contain some platform specific items in the video.

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