Steamed Butternut Squash and Bacon Cake

Love Food Hate Waste Squash and Bacon Cake

If you’re a halfway decent human being, then you probably love food and hate waste. And if you do both of those things I’m sure you’d be interested in the UK organization Love Food Hate Waste. LFHW promotes a planet conscious lifestyle while not asking you to compromise your diet in the process. They might not be in your hometown (or home country), but they’ve nonetheless got some great information and even greater food on their site.

Since we’re still in the Season of the Squash it only seemed right to share this recipe with the Spork community. This recipe is great for leftovers too. Don’t worry about it being from England; we took the time to run all of the conversions for you.

Steamed Butternut Squash and Bacon Cake

For the cake:
1 ½ cups rice flour
1/3 cup tapioca flour
3 cups water
1 tablespoon wheat flour (this can be purchased from a Chinese grocer, not the typical wheat flour you get)
1 teaspoon salt
1 teaspoon sugar
2 teaspoons five spices powder
2 teaspoons pepper
1 pork stock cube

For the batter:
2 cups grated butternut squash
4 slices smoked bacon (cut into small pieces)
¼ cup dried shrimps (soaked and finely chopped)
Approximately 1 and 1/8 cups vegetable oil

For the topping:
Caramelized finely sliced onions and a few slices of chopped bacon pieces
Some finely chopped spring onion
Some finely chopped red chilli

Mix the rice flour, tapioca flour, water, salt, sugar, five spice, pepper, and stock cube together in a large bowl until it has a smooth batter consistency and set aside.

Heat the oil in a deep pan. Gently fry the chopped dried shrimps and bacon pieces until fragrant and lightly brown. Add the butternut squash. Cook until the butternut squash softens (but isn’t mushy). Remove the mixture from the pan and set aside to cool down.

Once the butternut squash and bacon mixture is cooled add them to the batter and mix well.

Return the batter mixture to the pan and slowly cook until the batter is thickened. Stir the mixture continuously; it will be quite sticky.

Prepare a steamer over boiling water in deep pan. Oil a deep glass steaming tray (that fits into a steamer) and pour the batter into the tray.

Smooth and level the mixture. Steam for about 30 minutes or until firm. Remove it from the steamer and set aside to cool down.

Once the cake is cooled, cut it into serving pieces, and garnish with the caramelized onion and bacon then sprinkle spring onion and chilies to add color to the topping. It is ready to be served (warm or cold).

If there is some leftover cake, you can cut it into smaller chunks, and make a quick stir fry with some cabbage, eggs etc.

Post by Ian Sims. Recipe from