This is one of my favorite breakfast snacks - Teochew rice kueh or commonly known as peng kueh.
I am submitting this entry to Aspiring Bakers #12: Traditional Kueh (October 2011), hosted by Small Small Baker. This month, we are looking at traditional kueh. Come and join in the fun! Just make any traditional kueh - Chinese kueh, Malay kueh, Nonya kueh etc in this month and share with us your kueh recipe. More details at Small Small Baker.
|Drizzle with sweet black sauce and dip in chili sauce|
(makes about 12)
160g rice flour (粘米粉）
60g tapioca starch (木薯淀粉)
295ml boiling water
1/2 tsp salt
2 tbsp shallot oil
Few drops of red food colouring
1) Mix rice flour and tapioca starch in a bowl.
2) Mix salt, shallot oil and food colouring into the hot water. Pour this hot mixture into the flour mixture and stir with a pair of chopsticks. Let the dough rest for about 10 minutes, covered.
3) Turn out the dough (it is still warm) and knead briefly till smooth. Dust your hands with a little tapioca starch if the dough is sticky.
4) Divide the dough into 12 portions. Take a portion of dough, flatten to a round disc and place 1 to 2 heaped tablespoon of glutinous rice filling at the middle. Fold up and pinch the sides to seal the dough. Press well into a lightly-oiled rice kueh mould. Give a gentle knock at the side of the mould to release the kueh.
5) Place the rice kueh on a lightly-oiled steam plate. Steam over high heat for 10 minutes.
6) Brush shallot oil over the steamed kueh. Transfer the kueh to a lightly-oiled plate.
[Dough skin recipe adapted from "Do what I Like"]
Glutinous rice filling
2 cups of uncooked glutinous rice
5 to 6 dried Chinese mushrooms, soaked and sliced
2 to 3 tbsp dried shrimps, soaked and chopped
80g braised peanuts (from canned - drain away liquid)
Fried shallots and shallot oil (5 shallots - thinly sliced, fried in oil over medium-low heat)
3 cloves garlic, minced
220ml water (approximately) - include water used to soak dried shrimps, mushrooms
1 tbsp light soy sauce
Salt/pepper to taste
1) Wash the glutinuous rice and soak in water for about 5 hours. Drain water and set aside.
2) Heat the wok with 4 to 5 tbsp of shallot oil, stir-fry the dried shrimps with garlic till fragrant. Push to one side of the wok. Add the mushrooms, stir-fry till fragrant.
3) Add the glutinous rice and stir-fry to combine the ingredients. Add in the braised peanuts, seasonings and water. Cook for a few minutes in wok and transfer the glutinous rice filling to a large plate/pan. Steam over moderate heat for about 30 to 35 minutes (After steaming for 25 minutes, taste the rice to see if it is soft enough. If the grains are hard, sprinkle some water over the rice and steam for another 10 minutes).
4) While the rice is still hot, stir in about 2 tablespoons of fried shallot and a dash more pepper. Set it aside to cool before wrapping.