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This dish has been optimized for 10 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
In bowl, mix MAGGI® Oyster sauce, water, sugar.
Pour mix sauce on pan and add in Korean Dried Oyster and the water. Boil and simmer until the oyster are thoroughly cooked.
Remove the oyster from broth. Chopped and set aside.
Steam pumpkin until tender. Blend it with 1 1/4 cup of water. Transfer into bowl.
In a bowl, combine flour, potato flour, corn flour, rice flour and white pepper.
Pour in 2 cups of water slowly mix flour mixture. Stir well.
Heat wok, stir fry dried shrimp and ginger until fragrant. Add in shredded pumpkin and stir for a while. Pour in pumpkin puree in and simmer for a while.
Pour cooked pumpkin mixture in flour mixture. Add in braised oyster, MAGGI Concentrated Chicken stock and mix the batter until well combined.
Coat the mold with cooking oil. Pour in the batter.
Steam for 1 hour or until set.
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