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

Method:

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.