Tuesday, March 3, 2015

Teow Chew Glutinous Rice Kueh 潮州饭桃粿

记得小时候妈妈都是在卖菜车买菜,而不是上巴刹或菜市场。
我每次在等妈妈买菜时,妈妈就会买这个我最爱的粿给我吃。
自从来到吉隆坡后,就没机会再吃到这个粿了。
之前在安迪漾Joceline家看到它时,就已经把食谱bookmark起来了。
这个三月份"我最爱的传统糕点",  第一个浮现在我脑海的糕点就是它咯!
Teow Chew Glutinous Rice Kueh 潮州饭桃粿

Skin dough: (make 24)

250g rice flour
90g tapioca flour
1tsp salt
450ml boiling hot water
1/2tsp pink colouring
3 tbs fried shallot oil

Filling Ingredients:
A.  250g glutinous rice (soak overnight), drained (I soak for 3 hours)

B.  50ml water, 5 tbs shallot oil, salt, chicken powder, sugar, sesame oil,                pepper, soy sauce, dark soy sauce, and oyster sauce to taste.
C.  30g Mung bean, soak overnight and steam for 15 minutes

D. 60g dried shrimp soak till soft and chopped.
    3 mushroom soak with hot water till soft and thinly slice,
    150g pork belly thinly slice and marinate with 1 tbs soy sauce

E. 1 handful of coriander leaves , chopped (I skip this)

To prepare the filling:

  1. Mix A and B, steam over high heat for 40 minutes. Cool the rice for 5 10 minutes and loosen the rice with chop-sticks.
  2. Steam C for 15 minutes. Cool and set aside.
  3. Fried D, Set aside.
  4. Add (2) and (3)and E into rice and mix well. Cover with glad wrap.
To make the dough:
  1. Mix rice flour and tapioca flour well in a big bowl. Add pink colouring into 900ml boiling water and pour over the flours. Mix well and cover with damp cloth and rest for 5 minutes.
  2. Add in oil and knead till the dough just come together. (if the dough is too try, you may add some oil so that the dough is easy to work with).

Making the Kueh:
  1. Divide the dough to 35g each. Roll the dough into a round shape and put some fillings in the middle and enclose the dough. Press the kueh into the mould to mould into shape.
  2. Arrange the kueh onto a slightly oiled plate and steam for 7 minutes or until the skin becomes translucent. Brush with some shallot oil when the kueh come out from the steam (This is to avoid the skin become hard )  
I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and
co-hosted by Joceline - Butter, Flour & Me. 

13 comments:

  1. hi 。。 美女,这个有在我的 list 里面。 tapi hor 不知道生得出来吗?最近那个mood还没有来。哈哈哈 ~ 

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  2. Esther, 这个月一定看到你们多很多kuih kuih。我放假回来后还是懒洋洋的。。。不如你先请我吃2个桃粿给我力量 :D

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  3. 这个这个我只吃过花生的,暂时先吃你家的饭桃,下次找时间试试
    谢谢妳参与最棒食谱,感恩

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  4. This yummy kuih I used buy for breakfast. ... but can't eat too much now due to indigestion :( But to enjoy 1 pce can lah ... may I have 1 ? Hee hee...

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  5. Wow these look really good and yummy.

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  6. 饭桃是我老公的最爱,你的饭桃看起来好好吃哦!

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  7. 饭桃是我老公的最爱,你的饭桃看起来好好吃哦!

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  8. I want chooo eat!!! Lovely in pink... Delish in pink

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  9. Esther, 这糕我想了很久, 模子也买了一年有余,现在想做竟然连模子也找不到了!哈哈。。

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  10. Esther,这个是我喜爱的kueh之一。
    你的做的很美㖿!
    mui

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  11. Hello,早安,
    美美的kuih,装kuih的碟子更是漂亮到。。。。。。。。。!
    赏心悦目啦!哈。。。。哈。。。。谢谢。

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