Teochew Png Kueh

Skin Ingredients:

300g rice flour

100g tapioca flour

11/2 tbsp cooking oil

1/2 tsp salt

a dash of pepper

750ml water

Method:

1. Mix rice flour, tapioca flour, salt, pepper and oil with 750ml water and leave to soak for 4 hours.

2. Pour all ingredients into a wok and stir continuously over a slow fire until cooked. Remove dough onto tabletop and add in a bit of pink colouring. Sprinkle with some tapioca flour and knead well into a soft and pliable dough.

3. Divide dough into small portions. Flatten each portion of dough and wrap with a spoonful of the filling. Press into a mould and gently knock out the kueh and place on a greased steaming tray. Steam over medium heat for 10-15 minutes or until cooked.

Filling Ingredients:

300g glutinuous rice

50g boiled peanuts

30g dried prawns, chopped

30g preserved radish

3 dried mushrooms

Seasoning:

1 tsp pepper

1 tsp vetsin

1/2 tsp salt

1/2 tbsp light soya sauce

Method:

1. Soak glutinous rice for 3 hours. Wash and drain rice and put into a tray. Add enough water to just cover rice and steam for half an hour or until cooked.

2. Soak dried mushrooms and cut into strips, wash ‘chai por’ and squeeze dry. Wash dried prawns and drain.

3. Heat some oil in a wok and fry the ‘chai por’, dried prawns and mushrooms until fragrant. Add the boiled peanuts, seasoning and the steamed glutinuous rice and fry till well mix. Leave to cool before use.