Teochew Png Kueh
Peach-shaped pink rice dumplings stuffed with savoury glutinous rice, mushroom, dried shrimp and peanuts, then pan-fried crisp.
← Nouns Cooking · Malaysian & Singaporean
Ingredients
- 250 g Glutinous (sticky) rice, soaked for 4 hours
- 50 g raw peanuts, boiled for 20 min until soft
- 5 dried shiitake mushrooms, soaked, diced, liquid kept
- 40 g Dried shrimp, soaked and chopped
- 3 tbsp Vegetable oil
- 5 Shallot, thinly sliced
- 2 cloves Garlic, minced
- 1 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 1 tsp Dark soy sauce
- 1 tsp Toasted sesame oil
- 1 tsp White pepper
- 150 ml mushroom soaking liquid
- 250 g Rice flour
- 150 g Tapioca starch, plus extra for dusting
- 1 tsp Salt
- 400 ml boiling water
- 2 tbsp Vegetable oil
- a few drops pink or red food colouring
Method
- For the filling, fry the shallots in the oil over medium heat for 4–5 min until golden; set half aside. Add the garlic, mushrooms and dried shrimp to the pan and fry for 2 min.
- Add the drained glutinous rice, peanuts, sauces, sesame oil and pepper and stir-fry for 3 min. Pour in the mushroom liquid, cover and cook over low heat for 15 min, stirring now and then, until the rice is tender and dry. Stir in the reserved shallots and cool.
- For the skin, mix the rice flour, tapioca and salt. Pour in the boiling water and oil with the colouring, stir with chopsticks, then knead into a smooth, soft dough when cool enough to handle.
- Divide the dough into 18 pieces and the filling into 18 balls. Flatten each dough piece, wrap it around a filling ball, seal, and press into a floured png kueh mould (or shape into peaches by hand). Place on oiled banana leaf squares.
- Steam over medium heat for 10–12 min until the skin turns slightly translucent. Brush with oil straight away so they do not stick.
- Eat warm, or pan-fry in a little oil for 2–3 min per side until crisp. Serve with dark soy and chilli sauce.
Tips
- Steamed png kueh keep for 2 days in the fridge or a month frozen; pan-fry them straight from cold.
- Contains peanuts, shellfish, soy and wheat (soy sauce, oyster sauce).
Sources
Written in our own words after cross-checking these recipes:
Open Teochew Png Kueh in Nouns Cooking