I have been dying to make some of these Teochew Kueh for a long time. If you know Png Kueh 饭桃, you will noticed that I haven't make it the traditional way, which is a peach-like shape. I didn't want to spend money buying the mould. Wouldn't it be a nice change for the traditional things to get a makeover once a while. It's a great way to get the kids to try it.
Ingredients:
- Banana Leaf, cut to size (optional)
- 2 tablespoon oil for stir frying fillings
Kueh Skin:
- 300g Rice Flour, shifted
- 2 tablespoon Tapioca Flour, shifted
- 600ml Water
- 2 tablespoon Oil
- 1 teaspoon Salt
- 2 drops Red Food Colouring
Fillings:
- 300g Glutinous Rice
- 60g Dried Mushrooms
- 100g Dried Shrimps
- 80g Peanuts
- 2 tablespoon Minced Garlic
Seasonings:
- 1 tablespoon Dark Soy Sauce
- 1/2 teaspoon Salt
- 1 1/2 teaspoon Pepper
How to do it:
- Before making the Kueh skin, how the followings done first.
- Soak glutinous rice for 2 hours.
- Drain and steam for 1/2 hour or till cooked.
- Soak mushroom, dried shrimps, and peanuts separately.
- Drain and slice the mushroom.
- Heat 2 tablespoon of oil in wok.
- Add in garlic, mushroom, dried shrimps and peanuts.
- Stir fry till fragrant.
- Add in seasonings and mix well.
- Add in cooked glutinous rice.
- Mix well and set aside.
- Prepare the kueh skin while steaming the glutinous rice.
- Combine all ingredients for kueh skin in a pot.
- Mix well to make sure there are no lumps.
- Bring mixture to a boil while constantly stirring.
- Keep stirring till a dough is formed and not lumpy.
- The dough is ready when it is not sticky when touched.
- Remove dough from pot and place on tabletop dusted lightly with tapioca flour.
- Knead dough well and divided into small portion of ball.
- Flatten the dough and wrap in sufficient filling.
- Press onto mould (I used a teddy bear mould).
- Invert mould and place on greased banana leaf or plate.
- Steam over high heat for 10 - 15 minutes.
- Brush steamed kuehs with cooked oil after steaming so they they will not stick to each other.
Note:
- Alternative way of eating is to pan fried the kueh till the skin is slightly brown and crunchy. Serve with some sweet black sauce.
- Omit the kueh skin, and make a slight adjustment to the cooking and you will have Chut Bee Png 糯米饭 instead.
* Pan fried Png Kueh *
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