Comments on: Peng Kuih (Glutinous Rice Cake)

by: Zhang Ruyi

Fri, 03 Aug 2007 11:45:34 +0000

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.

by: WokkingMum

Wed, 30 May 2007 15:55:58 +0000

I love this!!! I too like to pan fry it! Yummy!!

by: Rasa Malaysia

Wed, 30 May 2007 03:06:29 +0000

I swear I have seen this kuih before in Penang, but I can’t seem to remember the filling inside it. :(

by: scissors

Tue, 29 May 2007 09:31:45 +0000

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!

by: Ming the Merciless

Fri, 25 May 2007 02:45:54 +0000

I had these before but I like the one with boiled peanuts and sugar inside.

Your peng kuih looks very beautiful.

by: Wandering Chopsticks

Thu, 24 May 2007 22:51:55 +0000

Yich,
Quick! Make something else so you’ll like me again. :) No tongue this time. See?

by: yich

Thu, 24 May 2007 21:13:11 +0000

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 :)

by: BuddingCook

Thu, 24 May 2007 06:59:59 +0000

wow! so pretty..

by: Wandering Chopsticks

Thu, 24 May 2007 04:05:36 +0000

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

by: yich

Thu, 24 May 2007 01:03:14 +0000

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…