Monday, May 7, 2012

Teochew Glutinous Rice Kueh 潮州饭桃



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..



Teochew Glutinous Rice Kueh 潮州饭桃

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..

Teochew Glutinous Rice Kueh 潮州饭桃

This is the dough, smooth and easy to handle


Teochew Glutinous Rice Kueh 潮州饭桃

I made the filling into ball shape using cling film, easy to handle when wrap it with the dough later..

Teochew Glutinous Rice Kueh 潮州饭桃

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..

Teochew Glutinous Rice Kueh 潮州饭桃

see the inside..

Teochew Glutinous Rice Kueh 潮州饭桃

The skin is slightly chewy if compare to Ang Ku Kueh skin..

Teochew Glutinous Rice Kueh 潮州饭桃

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)
*makes 30pcs

For the dough
250g Rice flour
Teochew Glutinous Rice Kueh 潮州饭桃 90g Tapioca flour
2tbsp sugar

240g Hot boiling water
4tbsp cooking oil
Few drops of red coloring

For the filling
500g Glutinous rice
300ml water
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
1/2tbsp sugar
1tsp salt or 1tsp chicken stock powder, to taste
White pepper to taste

Method

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.

56 comments:

Mel said...

Wow, you actually made this? I always felt this kuih is hard to make because you need to do the rice first and then make the dough and wrap it. I once bought it from a shop and the skin is so hard.... The skin should be soft like "Angkoo Kuih", was it? Wish I can have a piece from you to taste it. :-)

hanushi said...

This really look good!!! :)

Honey Bee Sweets said...

This is one of my favourite kueh! Made it once before but got lazy and haven't make it for more then a yr now. Seeing ours so nicely done is really motivating me! Yummy!

Honey Bee Sweets said...
This comment has been removed by the author.
eileenlee said...

i have the same mould like yours, tried once but fail, now keep the mould deep deep away in the drawer, hahahaha !

looking at your kuih, so tempting, maybe shld try out ur amended recipe hor

Sissi said...

I always discover here such incredibly looking, unusual dishes! I am sure I would love this one.

鲸鱼蓝蓝蓝 said...

红艳艳的
看了真喜欢:)
这个我平日很少有机会吃
要吃唯有自己动手做

Jessie-CookingMoments said...

Sonia:
I have such a great time reading through this posting because this kuih is new to me. Using glutinous rice as filling is new to me too! Very interesting recipe, Sonia!

The Experimental Cook said...

Nice! I feel the urge to make it now!

shaz said...

Wow very nicely done! Grea job. I'm sure it's really tasty too. :)

Baby Sumo said...

It's also my first time seeing this kuih. Your children are so lucky that you always makes them all these nice food.

Mary said...

I've never heard of this before and I love how pretty it is!

ICook4Fun said...

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. The next time there is leftover chut bee peng I have to remember to make this.

daphne said...

you are a genius in making kuehs and cakes! Although I wasn't a big fan of this growing up, it has since grown on me! I have the mould but no idea how to make it and now i have this post!

Li Shuan said...

Oh you finally made this kuih! Looks very nice ! Me too, I prefer savoury kuih rather than the sweet one.

Cheah said...

Hey, this looks nice, Sonia. I also like to eat kuih made with glutinous rice.

アンゼエリン said...

Oh man I love this savory teow chew kuih. The pinky skin must be very Q. Nice Sonia.

Happy Flour said...

Oh, I love this. Especially it is pan-fry. Yours look really tempting I think tomorrow I must go and buy two for my breakfast. ;p

Angel @ Cook.Bake.Love said...

Sonia u so rajin to make this, ur kuih looks good. My ah Ma is very good in making thus kuih, the skin she made after pan-frying will be crispy unlike some I tasted outside it's sticky.

I like ur tingkat.

Simple Person said...

That is my mil super dish....
She is teow Cheow....

Jun said...

Is this the same as ang-kuh kueh? The one with green bean filling? I am really impressed at the result. I have been persuading my mother into teaching me to make ang kuh but no luck so far!

Julie said...

they looks so beautiful n highly tempting!!

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Peggy Lim said...

I haven't had this long long time...looks so good!

Somewhere in Singapore said...

This kueh is nice nice...

Ah Tze said...

i prefer savoury kuih too. i hv not try eating this kuih but i believe i will like it as i love glutinous rice too :)

Small Kucing said...

That keuh i saw they make it in TV., Looks very difficult to make

Sheoh Yan said...

I am a teochew, i love this kuih very much. I ate that last time when my grand ma was still alived. Long time never eat this. I love eating this with chilli souce.

Sherleen.T said...

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...:)

yvonne said...

Oo~ this kueh is something new to me, never had it before but I like everything with glutinous rice :D

Cass @ 揾到食 said...

Me too. I prefer savoury kueh. I bough this mould quite a while and yet to do it :)

Little Corner of Mine said...

Lovely, looks good. I like to eat this kind of kuih too.

Nami | Just One Cookbook said...

Very unique recipe! I've never had this kind of dish before. You have many kinds of mold! :-)

蓝色小厨 said...

I always see this type of kuih is white color, very nice red color.

Angelic Heart~ said...

i've heard this kueh before but haven't try it yet.. Looks lovely with the red color and special with the filling.

Angie's Recipes said...

so so pretty! Haven't had kueh for ages.

lena said...

i havent eaten this kueh before though i've seen it in blogs, you hv made it beautifully and i also think you have a nice bright red for its colour!

Pete said...

Looks really nice....ate lots of these when back to hometown...

Jeannie said...

look better than those sold at the market, I love this kuih too but do not have the mould and I try not to eat too much glutinous rice these days as I can't digest it very well...getting old!

love2dine said...

This is fantastic! My mind is reeling thinking of all the wonderful things I can make with this.

kitchen flavours said...

Your kueh looks very nice! I have not tried it before! But I can imagine how tasty it must be!

Nadji said...

De ces gourmandises sont belles. Je n'en ai jamais mangé. J'aimerai bien essayé.
See soon

My Little Space said...

Sonia, I like this kuih too! But haven't found the perfect skin recipes yet. Some skin harden very quickly after cold. Think, have to bookmark yours to try as well.
Thanks for sharing it.
Kristy

Christy said...

This sounds like really hard to make, so kudos for making them look so divine!:-)

Joyce @ Chunky Cooky said...

The Kueh looks very pretty.. I like the colour of it, since it is different from the usual pink ones that we saw !

Broccoli Ginger said...

if you're using the instant market bought flour it will turn harden when it's cool down. But if it's freshly ground one, it wouldn't.

sean said...

我之前也做过,
不过还没遇到喜欢的口感。
你的食谱我bookmark起来了。

谢谢分享哦!

nonyaUK said...

Just discover your site. Most enjoyable. The 'Ang Ko Kueh' takes me back to the days of my 'Ah Mah', who make this kueh the 'Amoy' way. I had make this in UK, and on my last visit, my mother made these kuehs for me and my friends.

My 'Ah Mah' originated from Amoy, and my precious memories of her were her 'Ning Ko' made to last for over a year without need for a fridge or freezer. Also, her red 'Mung Tau' in shapes of tortoises, pillows, and rounds. Also, she used to collect coconuts for to make oil for her hair. Her hair maintained a good colour throughout her life.

Good food equates to good health.

Quay Po Cooks said...

Sonia, I salute you! Beautiful kueh, hope to taste it someday. WINK!!

Quay Po Cooks said...

Sonia, I salute you! Beautiful kueh, hope to taste it someday. WINK!!

Anonymous said...

Thank you for this recipe. Haven’t seen cake this for many many years.
My Grandmother use to make this for birthdays and special occasions. I left home at an early age, and Grandmother has since past away. Thanks to your posting and the internet, I can make this for my kids.

Kenny said...

Where did you get the mold from? :O

oeymom said...

Love this kueh very much. Last week my mom made this kueh. Everyone love it too and request again so this sunday she gonna make this kueh again :D
Usually we fried this kueh and eat it with sweet soybean...hmm...so delicious :p

Simply June said...

Sonia, I made this kuih yesterday and unfortunately only yield 14 pieces instead of 30 which was ok.

My dough come out touch to handle, and I find myself adding a little more water to make it moist so that it does not crumble on me when I tried to flatten it. Do you know what happen? The filling is however yummy; I added some chinese sausage into it.

Sonia ~ Nasi Lemak Lover said...

June, did you use hot boiling water?

Simply June said...

Sonia, Yes I did add boiling water.. Sorry for typo; I meant tough to handle. ..I asked my mom about it and she said that I needed to add some oil into the dough itself.

By the way, the filling was so good, even my neighbor couldn't get enough of it!

hasegawa maya said...

hi there!i made this yesterday,but the skin turned out so stony after steam it. i follow the steps but why it happened ?(i did pour more oil and water bcause the skin was a little bit too dry.) the filling was yummy!

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