Easy Taro Cake 简易芋头糕

第一次做芋头糕对成果还蛮满意的，尤其是煎得香香脆脆的，趁热吃很赞。把做法简化了，感觉效果口感没差。

简易芋头糕

材料：
芋头 300克 (切丁)
水 650毫升

虾米 大概半小碗 (剁碎)
腊肠 两三条 (切小块)
香菇 五六朵 (切小块)

粘米粉 270克
玉米粉 30克
水 350毫升

调味料：
鸡粉 1茶匙
盐 3/4 茶匙
五香粉 3/4茶匙
糖 1茶匙
胡椒粉 适量

做法：
1) 稍微炸过芋头(也可用气炸锅)，备用。
2) 热两汤匙油和一小匙麻油，依序炒香腊肠，香菇和虾米。(=配料)
3) 粘米粉和玉米粉加入350毫升室温水搅拌均匀，加入配料。(=米浆)
4) 芋头加入650毫升水和全部调味料一起煮滚，然后冲入米浆里搅拌均匀。
5) 倒入已抹油的八吋四方形蒸盘，大火蒸约45-50分钟。冷却后才脱膜 (用一个盘子盖在蒸盘上然后倒扣就行了)。

温馨提示：
1) 配料方面主要是虾米，腊肠和香菇可不放，份量也随自己喜欢。
2) 用葱头油制作会更香，但因为家里没有小葱头所以省略了。
3) 配料和芋头可以事先准备收在冰箱里。

午餐肉圈煎蛋

今天准备了午餐肉汉堡包做早餐，因为不想让小孩吃太多罐头食品，在煎午餐肉时突然想到了这个idea。

温馨提示：
◇ 午餐肉要切厚片
◇ 鸡蛋不能太大颗

Banana Pancake Again

Banana pancake for breakfast two days in a row. Enjoy! :)

Banana Pancake 香蕉松饼

星期天的早晨能为心爱的家人做早餐感到特别幸福。♡

用了两根吃剩的熟透香蕉，压烂后加入两颗蛋搅拌均匀，加入适量面粉，一小撮发粉，再挤点枫糖浆，拌成一个有点浓稠的面糊，然后用不沾锅煎一煎就完成了。加入香蕉的松饼特别好吃，孩子很喜欢，早餐吃得特别多。

Churros 西班牙肉桂油条

This small batch of Churros was done in less than half an hour but they were wiped out even faster by three monsters in the house. This explains how popular they are.....crispy outside and soft inside, indeed very tasty.

Churros

Ingredients:
(A)
1 cup water
1 tbsp sugar
2 tbsp vegetables oil
Pinch of salt
(B)
1 cup (140g) plain flour
1/4 tsp baking powder

Coating:
Cinnamon powder
Sugar

Method:
1) Mix (A) in a pot and cook till boiling. Remove from heat.
2) Add (B), mix to form a dough.
3) Set aside to cool down a bit. Meanwhile, mix cinnamon powder and sugar in a plate.
4) Place cooked dough in a piping bag which fitted with a big star tip. Heat oil, pipe dough into hot oil and fry till golden brown.
5) Coat with cinnamon sugar while it is still hot.

Note:
1) I somehow had difficulty in piping the dough so I shaped it instead and used the back of the knife to cut some lines.
2) Make 8.

(Recipe from here)

Marshmallow Toast 棉花糖土司

早上做了这个给孩子当早餐，孩子觉得很新奇，看着开心，吃得也开心。

做法非常简单，土司涂牛油，放上棉花糖，160度烤几分钟到棉花糖变色即可。

Marshmallow Toast
Spead butter on toast, arrange marshmallow on top. Bake at 160C for a few mins till marshmallow turn brown.

Home-cooked Curry and Roti Jala

好久没更新了，大家好吗？最近除了忙工作也去了两次小旅行，冲完电回来又是努力奋斗的时候。

已经好久没正式为食物拍照了，虽然还是常煮简单的晚餐，至于烘培嘛，我的烤炉已经冬眠很久了。

在存档里找到些旧照片，两年前的旧作，很适合今天阴凉的天气，就请大家吃咖哩鸡和roti jala吧！

虽然已经隔了差不多两年，但我还记得当时做roti jala的情景，还挺好玩的，开始时做不好，做了几个后基本上能掌握窍门了。咖哩鸡是用妈妈自制的chili paste煮的，熟悉的味道最棒了。

希望能够继续经营这个部落格，虽然不知道下次更新会是时候，till then 大家一起加油吧！

Veggie & Seafood Pancake 蔬菜海鲜煎饼

一点高丽菜丝，一点红萝卜丝，一点青葱，一点鲜虾（去壳后抓点盐静置一下再洗一次，这样虾肉会比较弹口），一点蟹柳丝，两颗蛋打散，加入调味料（少许酱油，盐，鸡粉，胡椒粉，糖和mirin），100克面粉和一汤匙粘米粉混合均匀。这时面糊会非常浓稠，慢慢加入水调节成一个浓稠但不难搅动的面糊（我大概加入了1/4杯或再多一点的水）。

平底锅烧热点油，加入面糊，用汤匙背抹平，中火把两面煎熟即可。

我用Happycall煎，这个面糊刚好煎一片。

端给小儿当早餐，小儿问这是什么，我说这是pizza。平时不爱吃菜的他把煎饼吃光，没有把菜挑出来。家里有不爱吃菜的小朋友可以试试看。

Crispy Baked Cod Fish Strips (By Air Fryer & Oven) 香烤鳕鱼丝 (气炸锅和烤箱）

去年跟风赶在新年前烤了紫菜鳕鱼片，家人很喜欢，今年买不到片状的（很像比较不普遍）于是只好买条状的，连紫菜也省略。

这里做一个记录，四条鳕鱼丝对折后用一条鳕鱼丝打一个结绑好，打结的动作要轻不然很容易拉断。当然断的都进了我的肚子。Air fryer 120C 6 mins，oven 140C 7 mins, 焖 1 min。

Fried Sweet Potato with Red Bean Paste Balls 豆沙番薯蛋

这是七月份时做的。其实存档里还有蛮多食物的照片，有时间的话我希望能够都做个记录。

以前习惯用镬炸东西，我们家的镬还蛮大的，要用很多油，清洗又很不方便，所以我很怕油炸。自从改用小锅子来炸后觉得炸东西其实也可以很轻松，所以就比较常做油炸的食物。（有没有注意到近年来比较多油炸食物的帖子?）

Sunday Brunch . My Simple Mashed Potatoes Recipe

这是我们昨天的brunch，有没有被诱惑到？

以前还没有孩子时我和D偶尔会炸鸡来吃，再开罐罐头浓汤就是一餐了（回顾这篇）。有了孩子后这还是我第一次炸鸡呢！

Baked Mini Yogurt Donut 烤迷你优格甜甜圈

I had turned the remaining batter of the Everyday Yogurt Cake into baked mini donuts. Due to the size, these mini donuts were very crispy when there were just out from the oven.

Prawn Fritter (Cucur Udang) 炸虾饼

最近有点懒洋洋的，虽然脑海里有很多点子，很多想做的东西但却懒得进厨房，部落格更新也越来越慢。

开斋节补假的早晨为家人做了这道炸虾饼当早餐。通常假日我都会很期待为家人准备点特别的早餐。一日之计在于晨，早餐是一天三餐当中我最喜欢做的。

这是我第一次炸虾饼，以前都是看妈妈炸。炸虾饼不像炸其他东西可以一次过把炸很多，为了确保虾子是贴在虾饼表面炸时需要一点耐性，一个炸到成形后才能炸下一个。

Pandan Flavour Square Imagawayaki (Using Happycall Pan) 班兰红豆饼

（制作于2012年4月）

在前篇鲷鱼烧的留言里Sonia提到她在日本吃过的圆形红豆饼，口感像我们这里的曼煎糕，我猜想Sonia说的应该是Imagawayaki（今川焼き），中文叫车轮饼或是红豆饼。根据Wikipedia，Imagawayaki在日本不同地方有不同的名字，有兴趣的可以参考这里。

在新加坡我们叫它Mr.Bean Pancake，因为Mr.Bean处处可见。我很喜欢吃他们家的车轮饼，每次经过都会忍不住买来吃，但是学会自己做后就比较少买了。虽然有很多不同口味可选择，我的最爱仍是红豆馅，而且他家的红豆馅特别好吃，如果你知道在哪里可以买到类似的红豆馅请让我知道。

原本没有想到要分享所以只随意拍了几张照做记录，既然Sonia提到了就顺道和大家分享我的做法。我用的是这个发粉版曼煎糕的食谱，只稍作修改。因为没有适当的圆形铁杯，我用了一个六连的正方形muffin tray（朋友谢谢你的模子），尺寸刚好可以放入我的Jumbo Happycall Pan里。

外面卖的都是采用上下饼皮分开煎，加入馅料在一面饼皮后再相结合的制作方式。我试过这个做法但是不好操作，上下饼皮结合的时间是关键，太早结合会有面糊溢出，太迟结合饼皮表面结皮了就不好粘合在一起。所以，直接在一个模子里做成一个馅饼是较容易成功的方法，缺点是成品比较矮，特别是我用的模子很浅。

照片中是用班兰汁制作的饼皮，如要制作原味只需把班兰汁换成牛奶或清水，我用试过用椰浆加班兰精华和绿茶口味的（在面粉里加入少许绿茶粉）。当然内陷也不只限于红豆沙，我就常常特别为孩子制作cheese内陷的。

红豆饼要趁热吃，但是这个配方冷却后也不会变硬。

Imagawayaki (今川焼き), is Japanese pancake made of batter in a special pan and filled with sweet azuki bean paste, although it is becoming increasingly popular to use a wider variety of fillings such as custard, cheese and even savoury flavour such as tuna. It is often made into round shape and the pancake texture is similar to our Mee Jian Kueh.

You do not need any special pan or equipment to make this at home. What you need is some small metal moulds or cake ring (I use a muffin tray) and a flat-bottom pan with lid (I use Happycall pan).

Pandan Flavour Square Imagawayaki (Using Happycall Pan)

Ingredients:
(A)
1 egg
2 tbsp sugar
½ tsp salt
(B)
¾ cup (180ml) pandan juice (see note 1)
(C)
1 cup (130g) plain flour
1 tsp baking powder
¼ tsp baking soda
(D)
1 tbsp cooking oil

Fillings: red bean paste (or other fillings of your choice)

Method:
1) Whisk (A) until sugar is dissolved.
2) Add (B), mix well.
3) Sift in (C) in in 2 or 3 additions, mix well. Add (D), mix till just combined.
4) Grease muffin tin/small metal moulds/small cake rings with little butter/oil and place them in HCP, pour the batter to fill 60% of the moulds, close HCP lid with magnet. Cook over low heat for about 1 min till you see some bubbles on top.
5) Add fillings and fill the moulds with batter till 90% full, cover HCP lid with magnet, Cook over low heat, flip the pan or flip individual moulds once the top is set. Cook for a while till a crust is form on top and no longer wobbly.
6) Remove pancake from moulds and pan fry in HCP (push the pancakes at the side of HCP to cook the side) for a while till top and bottom become golden brown.

Note:
1) I use the diluted part (top) of my home-made pandan essence and 2 tsp of pandan essence (bottom).
2) To make original flavour just replace pandan juice with milk or water.
3) If you do not have Happycall pan, this can also be done in a normal flat-bottom pan with a lid but the cooking time may be slightly longer.

(Recipe source: trial and error by Angel of Cook.Bake.Love)

第一次＠鲷鱼烧 Taiyaki (たい焼き)

鯛魚燒是日本燒烤果子的一種，取鯛魚外形命名，是用麵粉糊包紅豆餡的燒烤點心。鯛魚在日本是一種代表吉利的象徵，通常在喜事慶典都會看得到。

制作鲷鱼烧的面糊和一般松饼(pancake)/waffle的面糊无异。以下我就用了美式松饼的面糊来制作鲷鱼烧。这回我不用我常用的食谱，而把食谱改成流动性较大的面糊，方面鲷鱼烧的制作。你也可以用平时惯用的松饼食谱来制作。如果没有鲷鱼烧模具，用这个食谱制成松饼也很棒（只需使用不沾平底锅，平底锅不需抹油）。

鲷鱼烧一做好趁热吃最好吃。

鲷鱼烧

材料：
(A)
1杯（125克）普通面粉
1 ¼ 茶匙 发粉
2 汤匙 白糖
½ 茶匙 盐
(B)
1杯（240ml）牛奶
1颗 鸡蛋，稍微打散
1汤匙 融化牛油或食油
½ 茶匙 香草精（随意）

内馅：红豆沙（或是其他喜欢的馅料）

做法：
1）把(A)加入搅拌缸，混合均匀。把(B)加入另一个容器，混合均匀。
2）把(B)倒入(A)，用手动打蛋器拌均（拌到没有面粉的颗粒即可，大概只需30秒，不要过度搅拌）。把面糊倒入一个带嘴的杯子方面倒入鲷鱼烧模具。
3）用中小火预热鲷鱼烧模具约30秒，双面抹上一层薄薄的牛油（只需抹一次）。倒入面糊至大约8分满，加一匙内馅在中间，倒入面糊覆盖内馅和填满“尾巴”。
4）盖上模具，马上翻面，用中小火烘约3分钟，翻面继续烘约2-3分钟，烘到双面层呈浅褐色即可。除了首2分钟，间中可以打开盖子查看颜色（请根据鲷鱼烧的大小和自家的煤气炉调整烘烤时间）。

Taiyaki (たい焼き , literally "baked sea bream") is a Japanese fish-shaped cake. The most common filling is red bean paste that is made from sweetened azuki beans.

The batter of Taiyaki is actually the same as pancake/waffle batter. You can use your usual pancake recipe to make Taiyaki. It is very easy and fast to prepare the batter from scratch so if you are get used to pancake premix you may want to try making from scratch. It is definitely cheaper and healthier (as premix is always consist of emulsifier and may be preservative) this way.

If you do not own a Taiyaki pan you can just make it into regular pancake using a non-stick pan (do not need to grease the pan).

Taiyaki

Ingredients:
(A)
1 cup (125g) plain flour
1 ¼ tsp baking powder
2 tbsp sugar
½ tsp salt
(B)
1 cup (240ml) milk
1 egg, lightly beaten
1 tbsp melted butter or vegetable oil
½ tsp vanilla extract (optional)

Fillings: red bean paste (or other fillings of your choice)

Method:
1) Combine (A) in a mixing bowl. Mix well. Combine (B) in a jug, mix well.
2) Pour in (B) into (A). Use a hand whisk to stir till just incorporated (should take less than 30 seconds, do not over mix). Transfer the batter to a jug for easy pouring.
3) Preheat Taiyaki pan over medium low heat for about 30 seconds, brush both side of the pan with little butter (just need to grease once). Add batter till about 80% full, add 1 spoon of fillings at the centre then cover the red bean paste with little batter and fill up the “tail”.
4) Cover the pan and flip the pan immediately. Cook over medium low heat for about 3 mins, flip and cook for another 2-3 mins till both sides become golden brown. You may open the pan in between to check the colour but not the first 2 mins (adjust the cooking time according to the size of Taiyaki and your own stove).

第一次@ 格子松饼 (简易版) Classic Waffle

买了waffle maker的第一个周末就迫不及待的开张大吉。上网找了个简单的食谱，这个食谱有上千个好评，成品应该不会差到那里。

Waffle的做法和所需材料其实和pancake是一样的，只是材料比例有些许不同。以美式waffle来说有干湿料混合的方法（需要使用大量发粉来达到松发的效果），也有需要打发的（只用少量发粉或干脆不加）。我选的这个食谱是快速的干湿料混合法。一天当中我最喜欢准备的是早餐，需要在最短时间内完成的也是早餐，哪一天可以起得特别早时再试试打发的食谱。

第一次操作起来还挺顺利的，烤了一片后就大概掌握了烘烤的时间。这个配方的Waffle一烤好吃起来外脆内软（烤得越久就越脆），味道也非常棒，我连牛油都省略了，直接淋上枫糖浆配蓝莓，又甜又酸又香，家人也很爱吃。但是，waffle冷却后就会变得比较硬，一定要趁热享用。所以，我每做好一片就端出去给家人吃，虽然掌厨的往往都是最后吃但是我很享受这个过程。

吃不完的waffle直接包好收入冷冻库，要吃前取出放入toaster加热或是平底锅煎一下（我用Happycall pan）就会像刚出炉般的口感了。

以下是第二次做的成品。配方是自己乱调的，用了比较多蛋，发粉减半，所以没那么松发。Waffle配咸的材料也很好吃，我加了香肠，淋上一点美奶滋和番茄酱，再配上yogurt就是非常丰盛的早餐了。

Savoury waffle breakfast treat

 
This is a quick and easy waffle recipe that you can prepare anytime of the day, a good substitute of waffle mix. The waffle is so flavourful that I think it tastes good by itself (except not sweet enough). The texture is crispy outside and fluffy inside. However, do watch out for the amount of baking powder used if you are concerned about it.

Classic Waffle

Ingredients: (yields 10 square waffles)
(A)
2 cups (250g) plain flour
1 tsp salt (I think can be reduced or omitted if using salted butter)
4 tsp baking powder
2 tbsp sugar (I think can be increased if not serving with syrup)
(B)
2 eggs, lightly beaten
1½ cups (355ml) warm milk
1/3 cup (75g) unsalted butter, melted
1 tsp vanilla extract

Method:
1) In a large bowl, mix together (A), set aside. Preheat waffle iron.
2) In a separate bowl, combine (B) and mix well. Pour milk mixture into the flour mixture, mix till just incorporated.
3) Grease the preheated waffle iron (this only need to be done for the first waffle). Ladle the batter into the preheated waffle iron. Cook the waffles until golden and crispy (for my waffle iron it took about 6 mins to achieve the cripsy texture). Serve immediately.

Tips:
1) Leftover waffle can be kept in the freezer. Just reheat the waffle in toaster or pan before serving (I popped it into Happycall pan); waffle will become crispy again like freshly made. I thawed it in room temperature about 20 mins though I think this is not necessary.
2) Do not stack waffle to prevent waffle from getting soggy.
3) For breakfast you can prepare the batter one night before and keep in the fridge to save time.
4) Use good quality butter and pure vanilla extract to achieve the greatest taste.
5) Variations – add dash of cinnamon powder or replace some flour with cocoa powder.
6) Watch the video tutorial from this link.
7) Check out my budget waffle maker from this link.

(Recipe adapted by Allrecipes by Megan)

Pancake Without Baking Powder 无发粉松饼

This was made in December last year. I found the drafted recipe in Word document while doing some housekeeping for my laptop.

If you are concerned about the leavening agent used in pancake, this recipe is for you especially if you are making for your toddlers. The texture of this pancake is lighter than the usual pancake made with baking powder in my opinion.

 
Pancake Without Baking Powder

Ingredients:
2 eggs
2 tbsp sugar
¼ tsp salt
120ml (½ cup) milk
¼ tsp vanilla extract
120g cake flour
2 tbsp vegetable oil/ melted butter

Method:
1) Soak egg with shell in warm water till around 40C (when touch, it feel like body temperature). Beat egg, sugar and salt till ribbon stage (triple in volume). You can also place the mixing bowl on top of a bowl of warm water while beating.
2) Fold in sifted flour alternate with milk/vanilla extract. Lastly, add oil and mix well.
3) Preheat non-stick pan (it’s up to you if you want to grease the pan, I used Happycall pan and I didn’t grease my pan). Add ¼ cup of batter on pan, let batter spread by itself. Cook till brown on one side, flip and continue to cook. (If using Happy call pan, each time can cook 2 pancakes, close the lid with magnet and flip manually when one side becomes brown. Pancake is cooked faster than using normal pan).

(Recipe adapted from 《周老师的美食教室-轻蛋糕》, translated by Angel of Cook.Bake.Love)

Mum’s Cucur Ikan Bilis (Anchovies Fritters) 妈妈的炸江鱼仔饼

上回分享了用预拌粉炸的cucur ikan bilis时我说过会尝试make from scratch, 这就是我效仿妈妈做的cucur ikan bilis，我们家口中的“江鱼仔Kuih”。

妈妈调面糊时面粉和水都没有量，就大概调到适当的浓稠度，但却能保持一样的水准。我参考了预拌粉包装上的材料，发现这预拌粉里头有加发粉，而妈妈调的面糊是没加发粉的。于是我尝试在配方里使用部分自发粉，成品的味道和妈妈做的非常相似，只是比妈妈做的松发，外脆内软，家人都一致认为很好吃。

照片是5月5日那天第一次做时拍的，一连三个周末都炸来吃，看来要停一阵子不然家人都吃到怕了。

These anchovies fritters are my family’s all-time favourite, they are crispy outside and soft inside, best served and eaten right after they are done with a cup of kopi-O. I tried to imitate my mum’s version and it came out pretty close.

Mum’s Cucur Ikan Bilis (Anchovies Fritters)
(Recipe source: trial and error by Angel of Cook.Bake.Love)

Ingredients:
(A)
1 large onion (sliced)
30g ikan bilis/anchovies (lightly pounded and chopped)
150g self-raising flour
50g plain flour
1 tsp potato starch or cornstarch (optional)
(B)
225ml water
1 ½ tbsp home-made rempah (spice/chili paste)
1 tbsp light soy sauce
½ tsp sugar
¼ tsp chicken stock powder without MSG
¼ tsp salt

Method:
1) Add (A) in a mixing bowl, mix well.
2) Add (B), mix well with a hand whisk till smooth. Rest for 5 mins.
3) Heat oil, spoon batter into hot oil and fry over medium heat till golden brown.

Note:
1) Home-made rempah can be replaced by store bought one. If it is not available, can add some chopped chili padi instead.
2) I have tried with and without potato starch. The batter with potato starch yields slightly softer texture but outside still remain as crispy. So it is personal preference whether to add potato starch.
3) The amount of seasonings is just based on my estimation. Adjust according to your own taste buds.

【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).