Friday, May 17, 2013

Glutinous Rice Kueh (饭馃)

Glutinous Rice Kueh (饭馃) 
(Recipe adapted & modify slightly from Fong's Kitchen 

Dough skin
160g rice flour
60g tapioca starch
300ml boiling water
1/2 tsp salt

One drop of Wilton red colouring 

1. Mix rice flour, tapioca starch & salt in a bowl.

2. Mix food colouring into the hot water.  Pour this hot mixture into the flour mixture & stir with a pair of chopsticks.  Let the dough rest for abt 10mins, covered.

3. Turn out the dough (it is still warm) & knead briefly till smooth. 

4. Divide the dough into 12 portions.  Take a portion of dough, flatten to a round disc & place 1-2 heaped Tbsp of glutinous rice filling at the middle.  Fold up & pinch the sides to seal the dough.  Press well into a lightly floured rice kueh mould.  Give a gentle knock at the side of the mould to release the kueh.

5. Place the rice kueh on a lightly-oiled steam plate.  Steam over high heat for 10mins.

Glutinous rice filling 
2 cups of uncooked glutinous rice 
6 dried Chinese mushrooms, soaked & sliced
3 Tbsp dried shrimps, soaked 
Fried shallots 
3 cloves garlic, minced
1 Tbsp light soy sauce
Salt/pepper to taste

1. Wash the glutinuous rice & soak in water for abt 2hrs.  Add a tsp of salt & cook the glutinous rice in rice cooker.

2. Heat the wok with oil, stir-fry the dried shrimps with garlic till fragrant. Add the mushrooms, stir-fry till fragrant. Add in seasonings & set aside.

3. While the rice is still hot, stir in about 2 Tbsp of fried shallot & pepper.  Set it aside to cool before wrapping.

I love my Png Kueh to be fried slightly. What about you? =)

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