Leave to soak in water for about 1 … But with my technique, everything is done in the rice cooker and the results are amazing. Glutinous rice and chinese dried mushrooms need to be soaked overnight. I prefer savoury kueh. Tricks to crispy pan-fried fish, and...Chicken & Rice is out in German! I'm sure it's really tasty too. I have seen this kueh in Jane and Helena blog many times as their Ah Mah (grandmother) is good in making this kueh. I always discover here such incredibly looking, unusual dishes! Beautiful pink hue rice flour skin wrapped with flavorful glutinous rice. Your children are so lucky that you always makes them all these nice food. Thanks for sharing this recipe using rice flour instead of glutinous rice flour. Give your mould a gentle knock and your kueh will come out nicely! Join me in the ONGOING EVENTS-"Ginger & Pepper Corns/powder(EP Series-May), My best melt-in-mouth Pineapple tarts (enclosed version) 最酥的凤梨酥, Siew Bao / Flaky BBQ roasted chicken buns 鸡肉烧包, Making Natural Yeast (Sourdough starter) 自制_ 天然酵母 (面粉和水）. Facebook. Great tips and recipe. If no, add more coloring. My filling is about 40g for each dumpling. HIGHLY RECOMMENDED!!! 1. Open up a can of braised peanuts. Ehh, all these while I thought this kuih is sweet one and not savoury one.. 12-14 (about 35g) dried shiitake mushrooms, it is best to use the amount according to the number rather than weight as the weight is depending on the size and compactness of the mushrooms you used. This is fantastic! You know I never eaten this kuih before but like you I prefer savoury kuih than sweet and I am sure I will like this. I’m all about generalizing, it’s a dish with Chine…. It's also my first time seeing this kuih. Drain soaked glutinous rice, place it on a large plate, steam it for 25 minutes. My mind is reeling thinking of all the wonderful things I can make with this. This comment has been removed by the author. I have not eaten this before but they sure look yummy! I'm Zoe. Just after removing the boiling water from the heat, stir in the oil and a few drops of pink colouring until the solution is pink enough to use. Simple ingredients are used – Dried Shrimps, Pork Belly, Dried Mushrooms, Glutinous Rice, Garlic, Fried Shallots and seasoning. Cut mushrooms into small pieces. Mix well. Updated on 8th May- This kueh turned quite hard once completely cooled down, I am not sure it was due to i added sugar to the dough or should i reduce tapioca flour, will find out when i make this again. Form the shape of the kueh in the mold (brush the kueh mould with oil from time to time). But I can imagine how tasty it must be! never tried kueh, or rather very limited :). DO NOT get freaked out by my long writings. Snip away mushrooms stems, discard. If it doesn't, allow the rice to cook until all the liquid has been absorbed, about 15 to 20 mins, switch off the heating and allow the rice to rest for at least 10 mins. Stir well. That is my mil super dish....She is teow Cheow.... Is this the same as ang-kuh kueh? next time i want to learn making white glutinous rice like yours and roll the filling into a ball before wrapping...this is really good idea...:), Oo~ this kueh is something new to me, never had it before but I like everything with glutinous rice :D, Me too. Yummy! Do you know if we can? I'm just trying to give you as much details as you probably need. * Thanks Annie! 5. Transfer the pink dough into a big bowl, and this is where you need to do it manually. While the mixer is still moving, add in boiling water and cooking oil in the flour mixture in two intervals. You need boiled water to "pre-cook" the dough here. Super Soft Condensed Milk Pai Bao 排包 / Roti Sisir - HIGHLY HIGHLY HIGHLY RECOMMENDED!!! Drain the soaked glutinous rice well. One thought on “Teochew Peach Shaped Glutinous Rice Kueh” Richard JiaJie says: August 19, 2020 at 3:43 am Good morning sis Annie, pls advise size of mould u used ? This is a recipe for how to make Thai sticky rice (วิธีทำ ข้าวเหนียว). I have not tried it before! Discard the braised sauce. Thanks to your posting and the internet, I can make this for my kids. In a pre-heated wok, 4 tbsp cooking oil, saute shallots and dried shrimps over low heat until fragrant. Lovely, looks good. But it looks like a 'cupcake' to me. Cheers! Heat the oil in a wok and fry the shallot over medium-low heat, fry till crispy and golden brown. I am not familiar with png kueh but from the looks of it, I think I'm going to love it!