I bought a few pumpkins during the lockdown period and came up with numerous recipes for it. One plus point is that is can be stored at room temperature for 1-3 months.
It is a healthy vegetable/ fruit and is rich in antioxidants and vitamins. It is also relatively low carb and calorie.
Most of my pumpkin recipes are savoury as I am trying to reduce added (refined) sugar overall.
1. Savoury Steamed Pumpkin Cake
This is the pumpkin version of steamed ‘carrot’ cake (Chai tow kway菜头粿). Pumpkin is steamed with rice flour and flavoured with dried shrimp, shallot and garlic.
2. Pumpkin Mochi with Desiccated Coconut
Pumpkin is mixed with glutinous rice flour, steamed and dipped in desiccated coconut. No refined sugar is added and the desiccated coconut lends its sweetness.
3. Pumpkin Kuih Talam
This is a pumpkin version of kuih talam. The bottom layer consist of steamed pumpkin and rice flour and a top layer of rice flour coconut milk.
4. Pumpkin Hummus
An addition of mashed pumpkin in hummus.
5. Peanut Pumpkin Muah Chee (Mochi)
A healthier version of local peanut muah chee. Steamed pumpkin and glutinous rice dipped in crushed peanut and sesame seed.
6. Roasted Pumpkin
Roast pumpkin for 40 minutes (180C).
7. Chinese Pumpkin Radish Soup
Add pumpkin to Chinese radish soup.
8. Mushroom Pumpkin Rice Congee
Shimeji mushroom, pumpkin, brown rice cooked for 45 minutes.
9. Stir fried pumpkin with dried shrimp
10. Stir fried pumpkin with basil leaves
11. Stir fried pumpkin with oats