Monday, 3 September 2007

Teo Chew Glutinous Rice Cake (png kueh)

Ingredients: For dough:
- 300g rice flour
- 50g tapioca flour
- 480ml boiling water
- Red food colour (but I didn't use the colour because my family like to eat white one)

For filling:
- 200g glutinous rice (soaked at least 4 hours) and cooked
- 1 can braised peanut
- 100g dried shrimps (soaked, drained)
- 2 tbsp fish sauce
- 1 tbsp sesame oil
- 2 tbsp cooking oil
- 1 tbsp sugar
- 2 shallots (sliced thinly)


1. To make dough, add the rice, tapioca flour and a few drops red food colour into a mixing bowl. Pour boiling water in and quickly stir to mix.
2. Cover bowl with a plate and let stand for 10 minutes. Remove and knead to form dough. Let it rest.
3. Prepare filling. Heat oil in a clay pot, add shallots and fry till fragrant.
4. Add dried shrimps next and continue to stir fry. Add braised peanuts and the cooked glutinous rice, and toss well to mix.
5. Turn off the heat and cover the rice mixture.
6. Put the clay pot of rice into the microwave oven and cook on HIGH for 5 minutes.
7. Remove and open the cover. Fluff up the rice and allow to cool completely before use.
(from step 6 & 7 I didn't follow this recepi, I cooked all in one time by put all in rice cooker)

1. Take a portion of pink dough (about the size of a golf ball).
2. Flatten it and place 1 tbsp cooked rice in the centre.
3. Roll up the sides of the dough to seal the rice. Pinch to seal.
4. Place into the mould, press down and flatten.
5. Turn over, and knock on the side of the mould to release the dough.
6. Brush it with oil, steam over high heat for 10 minutes.
7. Serve with sweet sauce and/or chilli sauce.

Note: Best to steam all, and store uneaten cakes in the fridge. Reheat by steaming for 5 minutes over rapid water or pan fry until skin is crisp and golden. The traditional moulds are available from South-east Asian cooking equipment stores. If you cannot find any in your area, email us and we will help you find some.

Thanks for recepi from:

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