Teochew peach-shaped kueh
Also commonly referred to as “p’ng (rice) kueh” or “Teochew red kueh“, the Teochew Peach-shaped Kueh is traditionally known as “红桃粿”, pronounced as “ung toh kway” in Teochew (a dialect of Chinese) which means “red peach snack/cake/pudding/dumpling”. In our household, we’ve always eaten this during the Chinese New Year celebrations because the peach is regarded in Chinese lore as a symbol of longevity.
Ingredients
- 500 g Erawan brand rice flour
- ½ cup tapioca flour
- 750 g hot water mixed with ½ tsp red or pink food colouring
- 4 shiitake mushrooms (if using dried variety, rehydrate), diced
- 3 lup cheong, diced
- 300 g pork rashers, diced
- 25 g dried shrimp
- 500 g glutinous rice
- 5 spring onion stems, finely chopped
- 3 tbsp vegetable oil
- 2 tbsp oyster sauce
- 2 tbsp sesame oil
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
Instructions
- Put the glutinous rice in a large pot filled with cold water and soak overnight. The next day, steam the glutinous rice for 20 minutes, stirring half way. Keep it covered and warm until you need it.
- Combine the rice flour and tapioca flour. With a wooden spoon, gradually stir in the hot water.
- While still hot, knead the mixture until smooth, adding the tiniest amount of rice flour if it’s too sticky, or drops of hot water if it is too dry. Place the dough in a plastic bag to ensure it doesn’t dry out while you work on the filling. It is crucial you set the dough aside to rest after kneading. Allow half to one hour which is generally enough time to prepare the glutinous rice.
- Heat the oil in a wok or pan and fry the pork. mushrooms, lup cheong and dried shrimps until fragrant. Add the remaining ingredients (spring onions and seasoning).
- Combine with steamed glutinous rice and fry until well mixed.
- Divide dough into twenty small portions. Flatten with a rolling pin and place in the kueh mould.
- Add spoonfuls of the filling then fold in the edges, sealing the top of the mould and removing any excess dough as you go.
- Knock out the kueh from the mould and place on a lined steamer tray. Continue until you have enough to fill the tray. You will need to work in batches.
- Steam for 8 minutes and lightly brush with oil.
Notes
Serve steamed or pan-fried.
Once cooled, the steamed kueh can be stored in the fridge or freezer.