Kuih Labu Manis

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Part A

  • 50 g CAP BINTANG Wheat Starch
  • 125 g ERAWAN BRAND Blended Rice Flour
  • 125 g pumpkin
  • 500 ml water

Part B

  • 2 tbsp vegetable oil
  • 2 cloves garlic
  • 125 g pumpkin
  • 3 g sugar
  • 1 g white pepper
  • 5 g anchovy stock powder
  • 3 g salt

Garnishing ingredients

  • 30 g fried shallots
  • 30 g fried dried shrimps
  • 30 g thinkly sliced red chilies
  • 30 g thinly sliced spring onion

Cooking Method

  • First, cut and steam the pumpkin from part A for 30 minutes. Once done, sift through a fine sieve.
  • Cube the pumpkin in part B into a 1.5 cm cube.
  • In a shallow pan, lightly sauté the sliced garlic and pumpkin until the edges start to colour. Turn off the heat and add the rest of the ingredients from part B and mix well.
  • In another pan, bring to boil 200 ml of water and mashed pumpkin. While waiting to boil, mix 300 ml of water and the 2 flour and starch. Mix well.
  • Once the water boils, turn it to a simmering point and start thicken the water by pouring in the starch mixture. Continue to stir until it thickens and turn off the heat. Introduce the pre-sautéed pumpkin and aromatics.
  • Mix well and pour the batter into the mould, gently tap the mould to flatten the cake as much as possible.
  • Steam for 30 minutes. It is best to be served with fried shallots, dried shrimps, chillies and chop spring onion.