Peach shaped Teochew Kuih-潮州桃粿粄

Few days ago I received a phone call from my nephew's wife asking for a favour from me whether I could make the steamed meat sponge cake as the offering to my sister (her mother-in-law). Of course I very much agreed and pleased to do it..  And I also made this "teochew glutinous rice kuih as one of the offerings.

The rice kuihs were not neatly done however the feedback I received was that they tasted good.“我很丑但是我很可口” he..he... not bad ya, it rhymes.

Recipe: makes 20 pieces

Ingredients:

(A)

For the dough (skin):

240 g rice flour  ) mixed together

1/2 tsp salt        )

400 ml  water

(B)

3 tbsp oil

3 tbsp tapioca flour

3 tbsp tangmin flour (wheat starch)

some red colouring

For the filling:

(A)

300 g glutinous rice

60 g  precooked peanuts (I used canned braised peanuts)

(B)

4 mushrooms (soaked, drained)

50 g dried shrimps (soaked, drained)

little minced chai poh 

3 shallots (chopped)

3 pips garlic (chopped)

Seasoning:

1.1/2 tsp pepper

1 tsp soy sauce

1/2 tsp white granulated sugar

For coating:

some rice four and some cooked oil

Utensil needed:

1 peach shaped kuih mould (80 g nett weight)

Method: For the filling:

1)  Soak glutinous rice  for 4 hours,drain well. Steam rice for 30 minutes, top in 220 ml water.  Continue steaming  process for 20 minutes.  Set aside to cool.

2)  Heat some oil to to saute shallots of filling (B) until fragrant. Add in chai poh, dried shrimps, garlic, mushrooms and fry till fragrant.

3)  Add in no.(1) ,stir-fry for few minutes. Lastly add in seasoning make sure they are well mixed. Scale at 40 g per portion.

4) For the skin: Place the rice flour and salt into a big bowl. Bring 400 ml water to a boil.  Pour the boiling water into the rice flour and quickly stir and mix thoroughly till dough becomes cooked. Now add in skin ingredients (B), knead till dough becomes smooth.  Scale at 40 g each portion.

5)  Flatten the dough (step no.4) and then place a filling in the centre and enclose. Place kuih into the mould and press. Knock lightly to dislodge kuih. Coat surface with some rice flour and glaze with oil.

6) Place into a steamer.  Steam for 10-12 minutes.

Source:  from CALDO Recipes by Mrs. Woon (Shirley Chong)