Teo Chew Png Kueh 潮州饭粿
Sunday, June 25, 2017
My mini version Teochew Png Kueh which is a nice portion for kids! Gosh I spent almost the whole morning just to make this batch! *sweat* Not the perfect looking "kueh" but I'm satisfy with the taste. The filling tasted great which can be eaten on its own! The "skin" can be further improved though....
Not a simple task to prepare this Png Kueh. All ingredients have to be chopped finely. ^-^"" The glutinous rice have to be soaked overnight. On the day itself the grain is steamed briefly, followed then fried the ingredients and mix with the steamed rice and finally steamed everything together again.
recipe ref from annieliciousfood
- 400gm rice flour
- 80gm tapioca flour
- 1 tbsp fine sugar
- 560ml hot boiling water
- 1/2 tsp salt
- 2 tbsp oil
Glutinous rice filling
- 300gm glutinous rice, soaked overnight
- 60gm dried Chinese mushroom, softened
- 25gm dried shrimps, soaked till soften
- 12 shallots
- 1 can braised peanuts
- 1 tbsp oyster sauce
- 1/2 tsp sesame oil
- 3 tbsp light soy sauce
- 1.5 tsp sugar
- 1/2 tsp salt
- 1.5 tsp pepper
- 6 tbsp water
While the filling is cooling down, prepare the dough!
To cook the filling :
- Chop the shrimps and shallots finely. Cut mushroom into small pieces.
- Drain soaked glutinous rice, place on a large plate and steam for 25 mins. Sprinkle some water over the rice every 10 mins steaming interim. Set aside.
- Heat 4 tbsp oil in a hot wok. Saute shallots and dried shrimps over low heat until fragrant.
- Add in mushroom and fry briefly until heated through.
- Add in steamed glutinous rice and fry over low heat. Use the frying spatula to break up any lumpy glutinous rice.
- Pour in seasoning and stir well to mix. Add in braised peanuts and mix well.
- Transfer the glutinous rice mixture to a steamer and steam for another 10mins. Remove from steamer and leave to cool before wrapping.
As I'm using a mini mould, is rather tricky to get a nice proportion of filling and dough.
To prepare the dough :
- Combine rice flour, tapioca flour, sugar and salt in a large mixing bowl. Mix well.
- Add in hot boiling water and oil into the flour mixture in two intervals. Stir the mixture with a wooden spoon till a rough dough is formed. Add in red food colouring and mix into the dough.
- Knead the dough with both palm until the dough is smooth and pliable.
- Divide the dough into small portions (30gm), cover it with damp cloth to prevent the dough from drying.
Wrapping and Steaming the Dumpling :
- Form the dough into ball shape then flatten it. Spoon in some glutinous rice filling (30gm) and wrap up. Seal the edge firmly.
- Put the wrapped dumpling into the mould and press if firmly then invert the dumpling.
- Place the dumplings on a greased steaming plate.
- Steam the dumplings over medium low heat for 10mins or until it is cooked. Cool down the dumplings slightly and brush some cooking oil over to prevent them from sticking to each other.
- Serve the dumpling hot from the steamer or pan fry till crisp.
After hours of messy and tiring work, is finally ready!