Teochew Png Kuih | 潮州饭桃

Teochew Png Kuih | 潮州饭桃
#PngKuih #饭桃 #kueh

Order png kueh mold here
https://amzn.to/2Kpqqfs
Watch more Christmas recipes video here
🎄🎄Christmas recipes: https://www.youtube.com/playlist?list=PLBHJq9tMRwhxAlrWWSzjV7qD7wCcebRHD

🇸🇪🇸🇪Watch more Swedish recipes here
https://youtube.com/playlist?list=PLBHJq9tMRwhy3RshcW70mB_HxFltO6ml9
Ingredients:

Dough:
250g rice flour

80g glutinous rice flour

½ tsp salt

½ tsp sugar

⅛ tsp pepper

400ml boiling hot water

¼ tsp pink food colouring

100g tapioca flour (plus more for moulding)

Filling:
250g glutinous rice (soaked overnight)

200ml stock

100g chicken (diced)

3 Chinese mushrooms (diced)

30g dried prawns (chopped)

10g garlic (minced)

50g shallots/onion (sliced)

1 tbsp light soya sauce

1 tbsp Chinese wine (optional)

1 stalk spring onion (chopped)

2 stalks Chinese celery (chopped)

100ml oil

¼ tsp sugar

½ tsp salt

Steps:

Wash and soak 250g glutinous rice overnight. Drain.
Fry onion, mushrooms and dried shrimp with seasoning till fragrance, fry chicken with garlic until cooked.
Fry glutinous rice with seasoning, steam glutinous rice with filling on top for 20 minutes in a steamer, once it's cooked set aside.

Make dough
In a mixing bowl, mix 250g rice flour, 80g glutinous rice flour, ½ tsp salt, ½ tsp sugar and ¼ tsp pepper. Divide flour into 2 bowl.

Mix ¼ tsp pink colour into 400ml, divide into 2 portion, one portion to cold dough and boil the 2nd portion in microwave until boiling point and pour it to 2nd flour mixture. Beware of heat!
Using a pair of chopsticks slowly stir in the red tinted hot water into the flour mixture until a dough ball is formed. Cover with a damp tea towel and let it rest for 30 minutes.
Divide dough into 30 small balls and fill each ball with glutinous rice mixture, use a mould that are dust to prevent dough from sticking.

Steam the png kueh in steamer for 10 minutes.
Serve warm.

Видео Teochew Png Kuih | 潮州饭桃 канала Estee in Sweden