Peng Kueh

[Skin]

• 300g rice flour (sifted)

• 40g tapioca flour (sifted)

• 600ml water

• Red/pink colouring

• 2 tbsp oil

[Filling]

• 2 cups long-grain glutinuous rice

• 5 Chinese mushroom (soaked until softened, chopped)

• 30g dried shrimp (chopped)

• 1tbsp minced garlic

• 1tbsp dark soy sauce

• 1/2 tsp salt

• 3tbsp deep-fried shallots

[Steps]

1. Skin: mix flour ingredients with water and cook over low heat till dough is formed. Add food colouring (depending on how red you want it to be) and mix well. Leave to cool slightly, then add oil and knead into a smooth dough.

2. Filling: rinse glutinuous rice. Soak in water for 1 hour and drain. Lay a piece of cloth in the steaming basket and spread the glutinuous rice on it. Steam for about 20mins. Sprinkle and mix some water to the rice, then continue to steam for another 10mins.

3. Heat 3tbsp of oil in a pan and fry mushrooms, dried shrimps and garlic till fragrant. Add dark soy sauce, salt, 1/4 cup of water and combine well. Lastly, add in the cooked glutinuous rice and shallots to mix well.

4. Fill a piece of dough with some filling, and shape kueh using the peach mould. When the water in the steamer boils, steam the rice kueh over medium heat for about 12mins.

TIP: stir the dough constantly to prevent it from getting burnt. you may also cook it over a pan of simmering water when it is slightly thickened.

#pengkueh #kueh #riceflour #tapiocaflour #pink #glutinuousrice #mushroom #chinesemushroom #driedshrimp #garlic #friedshallot