【Happycall版】简易南瓜糕 Easy Savoury Pumpkin Cake (Using Happycall Pan)

第一次吃南瓜糕是在舅舅家，舅母做的，在那之前我只知道萝卜糕和芋头糕。后来，爸妈也收到邻居送的南瓜糕，尝过后不是很喜欢，因为南瓜糕带甜，而我本身因为喜欢吃南瓜所以觉得南瓜糕和萝卜糕，芋头糕一样好吃。

妈妈做糕喜欢放多多料，所以做萝卜糕，芋头糕时花肉，香菇是少不了的。而舅母则喜欢吃原味，她做这类糕不喜欢放香菇，有时也没有加入肉类。吃了舅母做的糕让我发现其实没有多多料的糕也是很好吃的。她还教我说调味料方面胡椒粉最重要，要下多一点。

买了一个又便宜又甜的南瓜，吃剩半个决定尝试做南瓜糕。用料除了南瓜外，我只下了虾米和蒜头，所以我把它叫简易南瓜糕。

这个南瓜糕是用Happycall 双面压力锅做的，炒好后直接抹平在锅里烤熟。成品吃起来犹如蒸好后再拿起煎过般，我觉得这个做法即方便又省时。对于这次的成品我感到相当满意，软硬度恰恰好，味道也很不错。我喜欢沾番茄酱吃。

这南瓜糕虽做法简单，但是把南瓜刨丝的部分却花了我不少时间，下次要试试看把南瓜先蒸熟压烂，看看行不行得通。

【Happycall版】简易南瓜糕
（食谱来源：Angel of Cook.Bake.Love的实验厨房）

材料：
南瓜肉 500克
虾米 50克（预先用水泡软）
蒜头 4瓣
无味精鸡精粉 1茶匙
胡椒粉 ½ 茶匙
糖 ¼ 茶匙
水 200毫升

米浆
粘米粉 300克
水 800毫升
盐 ½ 茶匙

做法：
1）南瓜一半刨丝，一半切条或小颗状（如下图），这是为了让做好的糕还能保留一些南瓜肉，如果你喜欢全部南瓜肉融入糕里，则全部南瓜刨丝。
2）虾米稍微盅过剁碎（我是把虾米放入一个塑胶袋里用刀背或杯子的底部敲打，然后取出切小块）。蒜头拍烂剁碎。混合所有米浆材料，搅拌均匀备用。
3）热少许油，爆香蒜头和虾米（蒜头不要爆到深色）。把Happycall盖子盖上就不怕虾米乱跳。家里刚好有葱头油，我另外下了一点。
4）下粗条的南瓜拌炒到微软，下南瓜丝拌炒，下调味料炒一下，加入200毫升水炒匀。下米浆（加入前要搅拌一下因为会沉淀），小火不停搅煮至浓稠，熄火。把米糊抹平，盖上Happycall的盖子，把磁铁锁上，小火蒸烤约15分钟。
5）把锅子反过来（这时可以打开盖子偷看底部是否已烤到金黄色但记得要把盖子上的水蒸气抹干），小火继续蒸烤约10分钟。把盖子打开，让南瓜糕在锅子上冷却后才移走。南瓜糕刚做好时非常软，里头感觉水水的，但冷却后就会变结实了。

注：
1）以上份量刚好填满我的Ocher Deeper Pan, 如使用红色的basic pan要减少份量，我觉得至少要减1/3，因为比较薄蒸烤的时间也要相对减少。
2）如用蒸炉，把步骤4炒好的米糊加入抹油的蒸盘，大火蒸熟约45分钟即可（视厚度而定）。

Easy Savoury Pumpkin Cake (Using Happycall Pan)
(Recipe source: trial and error by Angel of Cook.Bake.Love)

Ingredients:
500g pumpkin flesh
50g dried shrimp (pre-soak to soften)
4 cloves garlic
1 tsp chicken powder without MSG
½ tsp pepper (just estimation)
¼ tsp sugar
200ml water

Rice flour mixture
300g rice flour
800ml water
½ tsp salt

Method:
1) Shred half of the pumpkin flesh thinly and cut the other half into thick strips or small cubes (as shown in the above photo). This is to retain some pumpkin flesh in the pumpkin cake, if you prefer all blend in, shred all pumpkin flesh thinly.
2) Lightly pound and chop dried shrimp (what I usually do is to place dried shrimp in a plastic bag, use the back of knife or bottom of a cup to pound it. Then take out from plastic bag and cut into small pieces). Chop garlic finely. Mix all ingredients of rice flour mixture, stir till no lump, set aside.
3) Heat oil, sautee garlic and dried shrimp till fragrant (do not fry garlic till brown). I also added little shallot oil.
4) Add the thick strip pumpkin flesh, stir fry till slightly soft, add the shredded pumpkin, stir fry for a while, add seasonings, stir fry and add 200ml of water, stir to combine. Add rice flour mixture (stir before adding), keep stirring over low heat until mixture become thick paste like. Off fire.
5) Level the top and close the lid with magnet locked. Cook over low heat for about 15 mins. Flip the pan (now you can open the lid to peek if the bottom is already cooked till golden brown, remember to dry the steam on the lid with kitchen paper towel) and continue to cook for about 10 mins. Let the pumpkin cake cool in pan with lid opened before removing. When the cake is just done it is very soft and wobbly, it will become firm once cool down.

Note:
1) The above ingredient amount is for my Orcher Deeper Pan, if you are using the red colour basic pan you need to reduce the amount, my gauge is to reduce at least 1/3. Since the cake is thinner so the cooking time also need to be shortened.
2) If using steaming method, just transfer the mixture in step 4 into a greased pan, steam over high heat for about 45 mins (depending on the thickness).