'PNG KUEH' (Steamed Glutinous Rice Cake)

As far as versatility goes, I can hardly find anything as delicious and satisfying as glutinous rice--you simply can't fault this amazing white grain either as a savoury bite or a sweet dessert.


My favourite savoury kuehs which I miss the most dearly since moving away from Singapore have got to be 'Png Kueh' (as pictured) and 'Soon Kueh'. Between them, the skin remains an unachievable feat for most.  I found the latter to be a tad tricky, but am proud to show off my homemade Png Kueh here, skin not only the right tint of light rouge pink, but most crucially, all intact and not a tear! Yayy


PNG KUEH (Kueh Skin):


300g Rice Flour, sifted
2 T Tapioca Flour, sifted
600ml Water
2 T Oil
1 tsp Salt
2 drops red food colouring (optional, you can make white ones too)


The skin should be made while you are steaming the glutinous rice, then left to cool as you cook the filling.




Method (for skin):
1. First, combine all ingredients for kueh skin in a pot on the stove.
2. Mix well to make sure there are no lumps.
3. Bring mixture to a boil while constantly stirring.
4. Keep stirring till a dough is formed and not lumpy.
5. The dough is ready when it is no longer sticky to the touch.
6. Remove dough from pot and place on a suitable surface dusted lightly with tapioca flour.
7. Knead the dough well and divide into small ball portions.
8. Flatten the dough into a small pancake and using a tablespoon, stuff filling into middle of dough.
9. Seal up all gaps and roll back into a ball shape. Press onto mould
10. Invert mould and place on a greased banana leaf or baking paper cut to size.
11. Cook kueh by steaming over high heat for 10 - 15 minutes.
TIP: Brush steamed kuehs with oil that has been 'cooked'after steaming so they they will not stick to each other.


PNG KUEH (Filling):
300g glutinous Rice (soaked overnight or at least 3 hours, steamed for 30 min or till soft)
60g dried mushrooms (soaked for 1 hour, sliced into strips)
100g dried shrimps (soaked for 30 min in hot water)
80g whole peanuts (skins on, soaked for 1 hour)
2 T minced garlic


Seasoning:
1 T dark soy sauce
1 T light soy sauce
2 T chicken stock
1/2 tsp salt
1 1/2 tsp pepper


Method (to cook filling):


1. Heat 2 T of oil in wok.
2. Add in garlic, mushroom, dried shrimps and peanuts and stir-fry till the aromas form.
3. Add in seasoning sauces and mix well.
4. Add cooked glutinous rice and mix all ingredients, set aside on a deep bowl to cool.