Teochew Png Kueh 饭粿

I have been married to a Teochew for the past 17 years and this is my first attempt making the Teowchew Png Kueh.   I must say, I'm quite proud of the successful end products.

Once you have mastered the basic technique of making kueh dough, it is actually quite easy to make any kind of kuehs including Png Kueh. 

I'm not sure if Png Kueh really originated from the Teochews, but this is  definitely a must-have item during festivals and prayers at my mother-in-law's place.   

Teochews usually like their Png Kueh.to be pan-fried and serve them with sweet sauce.  But I prefer the skin of my kuehs to be soft and chewy, so I will usually just steam them.  Whichever way you like it, you will definitely enjoy this recipe. 

Teochew Png Kueh 饭粿 (Yield 30 pieces)

Ingredients :

Dough

320g Rice Flour 粘米粉
120g Tapioca Flour
590ml Boiling Water
2 tsp salt
4 tsp Shallot Oil
Few drops of Pink Food Colouring

Fillings

2 cups Glutinous Rice, soak for at least 4 hours
4 pieces Dried Mushrooms
2 tbsp Dried Shrimps, soaked 
150g Pork, cut in small pieces
1 can Braised Peanut, drained liquid
4 Shallots, sliced thinly
3 cloves Garlic, minced 
220ml water

Seasoning

1/2 tsp Salt
1 tbsp Light Soy Sauce

2 tsp Chicken Stock Granules 
1/2 tsp White Pepper
1 tsp Sesame Oil

Direction:  

1. To make the fillings, heat up some oil in a frying pan.  Fry shallots, garlic and dried shrimps till fragrant.  Add in meat and mushroom, fry briefly then add in glutinous rice and braised peanuts.  Add in seasoning and water.  Mix well.  Spread rice evenly onto a tray and steam over high heat for 20 minutes.  Set aside to cool.  
2. To make dough, mix rice flour and tapioca flour in a large bowl.  Add salt and pink food colouring to boiling water.  Make a well in the center of the flour mixture.  Pour boiling hot water in it.  Mix flour in quickly with a pair of wooden chopsticks until a dough is formed.
3. Cover bowl and let dough rest for 10 minutes.
4. Add shallot oil and knead dough until it becomes smooth.  Dust your hands with a little tapioca flour if the dough becomes too sticky.
5. Roll half of the dough into a long tube and cut into small portion, about the size of a ping-pong ball.  Cover the unused dough to prevent it from drying out.
6. Roll out each portion of the dough into a round disc.  Dust the png kueh mould with a little tapioca flour (turn it over to knock out the excess flour).  Place the rolled out dough loosely over the mould and scoop some filling into it. Press the filling into the mould gently, then flip the dough to cover the top.  Seal it be pressing the top gently with your hand/fingers.  Unmould the kueh by give the mould a gentle knock.  Trim of excess dough using a knofe.
7. Brush some oil on the steaming rack.  When the water is boiling, place png kuehs on the rack and steam for about 10 minutes.  
8. Brush some shallot oil on the png kuehs before serving.  

My husband likes his Png Kueh to be pan-fried before serving.