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Resource Corner

 
 

Diabetes-friendly Recipes

Pumpkin Cake

(10 pieces) (Source of recipe: Ms. Selina Khor, Registered Dietitian (UK))
Pumpkin Cake

Ingredients:

  1. Pumpkin, without peel (local) 160 g
  2. Rice flour 60 g
  3. Dried shrimps 10 g
  4. Dried scallops 10 g
  5. Dried Chinese black mushrooms, trimmed 10 g
  6. Water 1 cup (240 ml)
  7. Cooking oil 1 tbsp
  8. Spring onions, finely chopped 1 tbsp

Seasonings for pumpkin:

  1. Pepper a pinch
  2. Salt a pinch
  3. Soy sauce ½ tsp

Seasonings for dried shrimps,
dried Chinese black mushrooms and dried scallops:

  1. Soy sauce ½ tsp
  2. Shaoxing wine ½ tsp
  3. Sugar 1⁄8 tsp

Method:

  1. Rinse, soak and dice the dried shrimps. Trim, soak and dice the mushrooms. Rinse and grate the pumpkin. Set aside.
  2. Rinse the dried scallops. Cover with enough water and soak for about 1 hour. Then, steam for about 30 minutes, together with the soaking water, and shred.
  3. Heat 1 tablespoon of oil in a non-stick stir-fry pan. Add the dried shrimps, mushrooms and dried scallops. Stir-fry until the flavour is brought out. Stir in the seasoning. Transfer to a plate and set aside.
  4. Fry the pumpkin until tender and stir in the seasoning. Add the rice flour already mixed with ½ cup of water. Stir constantly while cooking. Pour in ½ cup of water (it tastes better if the water used for soaking dried scallops substitutes for part of the plain water) and cook until the pumpkin mixture thickens. Add the dried shrimps, mushrooms and dried scallops.
  5. Pour the mixture into a container. Steam over high heat for about 30 minutes. Top with finely chopped spring onions and steam for another minute. Alternatively, pour the mixture into small bowls and steam for 20 to 30 minutes.
  6. Keep refrigerated before serving. To serve, cut into pieces; and fry in a non-stick pan or steam.

 

Nutrient Analysis (per piece)

Energy
(kcal)

Carbohydrate
(g)

Protein
(g)

Fat
(g)

40

5.6

1.7

1.2

 

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