teochew png kuey 潮州饭桃粿 (*‿*✿)

IMG_6281recently, an ex-colleague of mine (also singaporean) ~ who’s now residing in shanghai ~ hand made and couriered soon kuey (笋粿)to me in beijing… (*^▽^)/  after eating it (literally after eating it and within minutes), i had a bad craving for png kuey… in beijing, if you want to eat something so close to the heart, you need to make it yourself… (❁´‿`❁)*✲゚*

Recipe adapted from 厨房角落

Ingredients

IMG_6275Dough skin
500g glutinous rice flour
180g tapioca starch
1 tsp salt
900ml boiling water
6 tbsp shallot oil

Filling
(A) 500g glutinous rice ~ soaked overnight, and dried
(B) 100ml water, 5 tbsp shallot oil, salt, chicken bouillon powder, sugar, sesame oil, pepper (season according to personal preference)
(C) one bowl of peeled mung beans, soaked
(D) half bowl dried shrimp (soaked), 8 pieces of chinese mushrooms (soaked and thinly sliced), 300g 3-layer meat (三层肉) diced and marinated with soya sauce and salt
(E) a stalk of celery, washed and diced

Directions

IMG_62771) add (A) into (B) and place into steamer. steam on high heat for 40 mins. spread rice slightly once it has cooled
2) steam (C) and set aside to cool after steaming
3) fry (D) and set aside
4) add(2) and (3) into cooked glutinous rice and mix well. Add in celery and mix again. cover with cling wrap and set aside till ready to use
5) prepare dough skin by mixing flour and salt together. after water boils, add in a few drops of red food colouring and pour all water into flour. mix quicklyIMG_6280. cover dough with a damp cloth for 5 mins, and add in oil after that. knead into a soft dough
6) divide dough into 45-48g portions, shape into ball and roll them into a round dish
7) wrap filling into dough skin and seal seams. place dumpling into mould and turn out dumpling
8) grease steamer plate, and steam dumplings for 9 mins on high heat. brush shallot oil onto steamed dumplings once removed from steamer

Personal notes:

IMG_6282- i halved the recipe and used chicken breast instead of pork and dried scallops instead of dried shrimps (couldn’t find) for the recipe
- i added 3 small drops of red food colouring to the water and got this baby pink colour… it can use a little more pink as i rolled my skin a little thin and the colour of mung bean and celery seem to come through the skin
- i found the dough a little sticky to handle, but don’t find a problem once i flour my hands adequately when shaping each dumpling ~ otherwise the skin tend to tear easily
- my dumplings were steamed for 10 mins

IMG_6280… and i finally satisfy my craving … this is really nice ლ(́◉◞౪◟◉‵ლ)

Pollution index: 27 (excellent)



Categories: Dim Sum, Kueh, Others

13 replies

  1. Wow…what a good friend indeed you have….courier to kueh to you. Ans, aaaah…….good for a change for kueh, isnt it? Nicely shape and lovely pink, so good with a cup of tea.

  2. Mmmmm….looks so yummy n pretty…yes…sometimes wen u r in a faraway land, you have to DIY to satisfy the craving…
    And Im sure yr png kueh taste fab!!!! Made me craving for one too:-p

  3. 看到你的糕点, 我就想起我买了很久却尚未开张的模子, 不知要等到何年何月才下手了!
    来, 给我尝尝!

  4. 每次都很想做这个粄,但是我一定没有办法印到像你的那么漂亮!!

  5. 一直很想挑战这个,就是没有动力去做
    实在有太多想要做的了~~

  6. 我每次用这种模子做出来的粿,在尖尖上面的地方都沒有馅料的!真失败

  7. 这个糕点我还不敢动手做,要先收集材料,嘻嘻!

  8. 哇你真的行哦,之前有网友申述说她做得不大成功,我也
    帮不到她,现在看到你成功真的替你高兴哦。。
    (不好意思,你的滚水部分打错了)^_^

  9. Victoria, this is one of my favourite kueh, you make me craving for this kueh….. I want to try this recipe when I free. May I know how many pieces does this make? thank you :)

    • Hello Esther, my bad – I started packing to give away before counting and I had guests here eating. But I do remember making around 16 or at least a number between 16-18 with half recipe. The weight of dough skin being between 45 to 48g. Hope this helps and do try… It’s really nice

  10. 这个我很喜欢。模型都具备。只欠努力而已。哈哈哈!

  11. Hi Victoria,

    I have been craving for these kuehs too! Love them with dark caramel sauce! I see that you didn’t make them into traditional bright pink colour… you must be feeling that the colour is very “tu”! :p

    Zoe

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