Friday, December 16, 2011

Png Kuih/ Png Kueh (饭桃/桃粿)

This kuih is also called Teochew Png Kuih, but I can't call mine that because I didn't use boiled peanuts in my filling, I also out of dried shrimps.  Also I just used my steamed glutinous rice with chicken and shiitake as the filling.  I wanted to kill two birds in one stone you see so that I would have dinner ready as well as afternoon snack or even breakfast the next day.  Because my steamer was small, I had to steam it twice.

My method was unconventional as well as I used a microwave to make the skin.  So, if you are a traditional cook who wants authentic recipe and the traditional way of cooking, skip this post!  This post is for people who loves short-cut and who don't want to spend too much time in the kitchen.

I used the cheap pink plastic png kuih mold to make this instead of the more expensive wood png kuih mold.  Not bad at all as it fell off easily and didn't get stuck to the mold, furthermore, I could still see the print after it's steamed.  For own consumption, I'm happy with it.

Before steaming

Skin/ dough recipe adapted from Rose's Kitchen.  I half the recipe and yield 8 png kuih.  I used microwave to cook the skin. 

  • 150g rice flour
  • 50g tapioca flour
  • 1 Tbsp. canola oil
  • 1/4 tsp. iodized salt
  • Dashes of white pepper
  • 375ml filtered water

  • Tapioca flour, extra for dusting

When pan-fried


1.  In a big Pyrex glass bowl (microwave safe), add in all the ingredients.  Whisk well.  Place in the microwave and cook it for 3-4 minutes.  The cooking time will depend on your microwave.  Start checking at 3 minutes.  

2.  It's done when a dough is formed.  Be careful as it's very hot.  Let it cool a bit.  Then knead it a couple of times.  Add tapioca flour if too sticky.  Separate into 8 balls.

3.  Brush your png kuih mold with shallot oil.  Flatten the dough, add the glutinous rice filling and seal it, use more tapioca flour if needed to help with the rolling and sealing.  Place it on the oiled png kuih mold and press it as best as you can to cover the mold.  Use a piece of cut out wax paper/ parchment paper/ banana leaf (I used wax paper and not a good choice as some got stuck) and place it on top of the png kuih.  Turn the mold upside down and knock it once, it should come out easily.  Repeat with the same step and finish the rest.

4.  Steam it in a steamer for 15 minutes.  Take it out to let cool and brush the top with more shallot oil, so that it won't to each other.  

5.  Keep or save your leftover in the refrigerator and pan-fry it the next day or a crispy crust treat.

To make shallot oil:  
Slice one shallot and place in a microwave safe Pyrex bowl, top with canola oil to cover.  Microwave for 2-3 minutes, or until the shallot turns crispy and brown.


Nava K said...

I am also into short-cuts at times, you know when time is limited, thats a lovely colored simple dessert you did, nice.

daphne said...

This shortcut method really appeals to me Ching!!! I have the mould so looking forward to trying it out one day.

Smoky Wok (formerly Tastes of Home) said...

wow, yours look very perfect! To be honest, I've yet to taste this kuih but it sounds really delicious :)

Beachlover's Kitchen said...

look good your png kueh!! I also bought the pink plastic mold but still didn't make use of it anymore..(read here:LAZY) lol!! I also think plastic mold is easy to remove and clean..

Babe_KL said...

Haven't eaten this for ages! I also like to pan fry left over.

tigerfish said...

Png Kueh is my Dad's fav cos he is Teochew. I usually prefer Soon Kueh to Png Kueh but now when I have none to enjoy, I don't mind the Png Kueh seriously. The sound of it is already delicious. And pan-frying the next day used to be what we have for breakfast too!

Tricia said...

I am very sad to admit I've NEVER had this, and I'm Teochew. Guess I'll have to make it now or I'll have to wait till I'm back in KL.

I love your idea with Shiitake Mushroom. I bought the same mould when I was back in KL on my last trip.

BTW, I love your microwave shallot. Can I do the same with garlic??

Anyway, Thanks for the recipe. Will put this on my to-do list.

Little Corner of Mine said...

Hi Tricia, yes you can do the same with garlic, just try 2 minutes first, and then alternating 30 seconds until the golden brown color that you like.

Unknown said...

My gal fren who is pregnant has craving on glutinous rice Png Kueh. Difficult to buy from outside. Can i order soke from you?

Little Corner of Mine said...

Unknown, I am in USA. Where are you?