May 21, 2007
Peng Kuih (Glutinous Rice Cake)
Angela gave me a recipe for making Peng Kuih (translated to English, it means “Rice Cake”). Peng Kuih has a glutinous rice filling that is fairly easy to make. The recipe for making the dough also looked relatively simple. However, I had a hard time making the dough because the way the dough formed was way out of my expectations.
I mean, I am familiar with how a cookie dough looks like when I mix multi-purpose flour with eggs and a creamed sugar/butter mixture. That is a firm dough which I can roll out easily with a rolling pin.
This Peng Kuih recipe however, seemed to have too much water (to make the dough) and the batter needed to be heated over low heat to form a firm dough. I’ll probably use less water next time. I tweaked the recipe a bit and added shallots for more flavor.
Ingredients (Makes about 7 Peng Kuih):
For filling:
- 2 cloves garlic, finely chopped
- 3 pieces dried shitake mushrooms, soaked and chopped into pieces
- 25g (about 3 heaped tsp) of dried shrimp
- 1 small shallot, sliced (amounts to about 2 heaped tsp)
- 250g glutinous rice
For dough:
- 140g rice flour
- 10g tapioca flour
- 300ml water
- 2 drops red food coloring
Seasoning for filling:
- 1 tsp dark soy sauce (this is to give the filling a nice brownish tinge)
- 1/2 tsp salt
- a few dashes white pepper
- 1/2 cube chicken stock
Preparation and Cooking Method:
To make the filling:
- Wash glutinous rice then soak in water for 2 hours. Drain off water then steam for another 20 minutes. Make sure the water does not cover the rice when steaming.
- Heat 2 tbsp oil in a wok. Fry garlic, mushrooms, dried shrimp and shallots until fragrant. Add seasoning and mix well.
- Add steamed glutinous rice and mix well. Set aside.
To make dough:
- Sift rice flour and tapioca flour. Add red food coloring to water. Make a well in the middle of the flour mixture, slowly add water and mix well to form a wet batter.
- Transfer wet batter to a wok and continue to stir well under low heat until a dough is formed.
- Dust work top with tapioca flour. Transfer firm dough to work top and knead until smooth. Divide into small portions.
- Use a rolling pin to flatten out each small portion and place flattened dough into Peng Kuih mould.
- Transfer some filling onto the flattened dough, use a teaspoon to press filling into the mould, then wrap filling with dough and use rolling pin to flatten it out.
Note: You can also simply wrap filling with dough and press onto mould. I did not do that as I was not sure how much dough is required to fill the mould. Also, I did not want a Peng Kuih with thick and uneven dough, so I used a rolling pin to flatten the dough before pressing it onto the mould.
- Remove excess dough from the sides of the mould. Invert mould, give it a hard knock and let the moulded dough fall out. Remove excess dough from the edges.
- Place moulded Peng Kuih onto cut pieces of banana leaves. Place on steaming tray and steam over low heat for 15 minutes.
The steamed Peng Kuih is a little sticky so I like to pan fry the Peng Kuih before I eat it. That makes the skin a bit crispy - ummmm… I like! Peng Kuih is best eaten with your favorite sweet sauce (I used ABC Kecap Manis - Perfect!).
Bite This!
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May 21st, 2007 at 9:48 am
They are beautiful! I don’t think I’ve ever eaten this before.
May 21st, 2007 at 2:42 pm
Whoa! Never seen anything like this before. They look really alien to me with that color and mold. Eeek!
May 21st, 2007 at 2:56 pm
Ah nia, bravo! How long did it take to make these ?
I prefer soon kuih to peng kuih, making or not? :)
May 21st, 2007 at 2:56 pm
Wow..! looks really good..!
May 22nd, 2007 at 1:45 am
We call ‘em “bee pau bee” meaning rice wrap rice.
May 22nd, 2007 at 8:14 pm
Hmmm. I don’t think I’ve ever had that before.
May 23rd, 2007 at 1:04 am
This is the first time I’ve heard of this kuih! Where is it from? Looks good though!
May 23rd, 2007 at 6:46 am
Yo yich! wanna pass me your email? Got a long awaited recipe for ya!
May 23rd, 2007 at 6:03 pm
Steam!
It’s a Singapore thing.
Allo Chopsticks
Then I’ll just serve you the glutinous rice filling without the pink skin :)
Tiga!
I took damn long cos of the dodgy dough - like a few hours to make the dough roll it out, add filling and them steam. The filling was the easy part. Mom says I can use the same dough to make soon kueh too. Just no need to add any coloring. That’s in my to-do list. Hopefully I can make it before the bb pops. :)
Hi Mama Bok,
Thanks for visiting!
PP:
“Rice wrap rice” - interesting… cos the “skin” is rice flour hor.
DF:
I cannot find this in the Bay Area either.
W&S:
It’s probably a Singaporean/Malaysian thing (Singaporean cos I’ve seen it in Singapore and Malaysia cos PP is from Malaysia). :)
Yummie dummieS:
I know I know what you are going to send me. HOORAY! Sending you email now…
May 23rd, 2007 at 9:05 pm
Yich,
I can’t stop looking at that first picture. I think it’s the position, the color, the shape. It looks like a big alien tongue! :P :P :P See my tongue? :P
So I’ll just eat your filling, unless you make it a different shape. :P
May 23rd, 2007 at 11:59 pm
wow! so pretty..
May 24th, 2007 at 2:13 pm
Chopsticks! Eeeeeeeeeew! Thanks to you, I now associate this snack with YOUR tongue. Luckily I already finished eating everything else I’ll be kinda spooked off. Eeeeeeeeeew!
Thanks BuddingCook. Today I like you better than Chopsticks :)
May 24th, 2007 at 3:51 pm
Yich,
Quick! Make something else so you’ll like me again. :) No tongue this time. See?
May 24th, 2007 at 7:45 pm
I had these before but I like the one with boiled peanuts and sugar inside.
Your peng kuih looks very beautiful.
May 29th, 2007 at 2:31 am
oh wow…i’m so going to try that..craving for it real badly now..away from home so cant get them on the streets. I miss home!
May 29th, 2007 at 8:06 pm
I swear I have seen this kuih before in Penang, but I can’t seem to remember the filling inside it. :(
May 30th, 2007 at 8:55 am
I love this!!! I too like to pan fry it! Yummy!!
August 3rd, 2007 at 4:45 am
This is a Teochew new year cake and I would love to see the recipe in Chinese. The name of this cake in Teochew is “Ang to gue 紅桃餜” - or red peach cake and it symbolises longevity. It is normally eaten on the 15th day of CNY. I imagine the rice flour you use is called niam bhi hung 粘米粉 in Teochew. However, some people has made it with zug bhi hung 糯米粉. The red colour is made from ang keg bhi 紅麴米. Teochew people do not use any form of artifical colouring.