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.
