I have seen this kueh in Jane and Helena blog many times as their Ah Mah (grandmother) is good in making this kueh. I have not tried this Teochew kueh before until the other day i saw this kueh selling in the morning market, quickly buy one and try it. This is my kind of kueh, because i like to eat glutinous rice and i prefer savoury kueh more than sweet kueh..
I did not follow to Jane' s filling recipe, i was using my regular steamed glutinous rice recipe and i prefer the filling look white (like than one i bought) than darker colour..this time i did not add meat also..
This is the dough, smooth and easy to handle
I made the filling into ball shape using cling film, easy to handle when wrap it with the dough later..
As for the dough, I followed to Sherleen's recipe after she has made amendment from Jane' recipe (due to water and oil amount)..And I also add sugar instead of salt in the dough, i prefer sweet skin and savoury filling, to balance the taste..
see the inside..
The skin is slightly chewy if compare to Ang Ku Kueh skin..
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. Anyway, you can just steam it again and it will turn soft, after steamed, pan fry it and it taste much better.
Teochew Glutinous Rice Kueh 潮州饭桃
(recipe source: adapted from Sherleen’s Kitchen, original recipe from Jane’s corner, with minor changes)
For the dough
250g Rice flour
90g Tapioca flour
240g Hot boiling water
4tbsp cooking oil
Few drops of red coloring
For the filling
500g Glutinous rice
6tbsp cooking oil
10 shallot, slices
45g dried shrimps, soak for 5mins to soften, chopped
12pcs dried mushrooms, soak and cut into cubed
some chopped coriander
1tbsp light soy sauce
1tsp salt or 1tsp chicken stock powder, to taste
White pepper to taste
To make filling
1. Heat the oil in a wok and fry the shallot over medium-low heat, fry till crispy and golden brown.
2. Add in dried shrimps and mushroom, stir fry until aromatic.
3. Add in the drained glutinous rice, and add in the seasoning. Stirring and mix well for 1 -2 mins.
4. Transfer the rice into a steaming tray, sprinkle water on top of the rice.
5. Steam for 45mins (fluff the rice for every 15mins, sprinkle water when necessary).
6. Add in chopped coriander, set aside to cool
To make the kueh
1. Mix flour and sugar in a mixing bowl
2. Add in red coloring into the hot boiling water and pour into the flour. Mix the flour quickly and knead till smooth dough, cover with a damp cloth and rest for 5min.
3. Divide the dough into 40g each and divide the filling into 35g each (use cling film to make into round ball).
4. Flatten the dough, place filling in the center, wrap the filling tightly. Form the shape of the kueh in the mold (brush the kueh mould with oil from time to time).
5. Grease the steamer, put in the kueh and steam for 10min using medium to high flame.
6. Serve warm or cool. Remaining kueh can be kept in the fridge, and pan-fry before serve.