Teochew Peng Kueh

Teochew Peng Kueh

Ingredients for Fillings:-

300g glutinous rice

50g boiled peanuts

30g dried shrimps, chopped

30g chai por

3 preserved mushroom, soaked and cut into strips.

Seasonings:-

1 tsp pepper

1/2 tsp salt

1/2 tsp light soy sauce

Method:-

1) Soaked glutinous rice for 3 hrs. Washed, drained and put aside. Add enough water just to cover the rice and steam for 1/2 hr or until cooked.

2) Fried the chai por, dried shrimp and mushroom, add in peanuts and seasonings and rice and fry till mix well. Leave aside to cool before use.

Ingredients for the Skin:-

300g rice flour
100g tapioca flour
1/2 tsp salt
a dash of pepper
705ml of water

Method:-

1) Mix everything, including water and leave and soak for 4 hrs.

2) Pour into wok and stir continously over slow fire until cooked. Remove dough onto table and add a little pink colouring. Sprinkle some tapioca flour and knead well into a soft dough.

3) Divide dough into small portions. Flatten each dough and wrap with fillings. Knock the kueh out lightly and steam over medium heat for 10-15mins.

** Another nice version of eating is to pan fry after steam and add a little sweet soy sauce**