Teochew Red Peach Kuih is a Teochew delicacy, it is filled with glutinous rice, thus it is a.k.a. Rice Peach Kuih or “Png Kuih” in Teochew dialect. This recipe uses natural red coloring from beetroot to make the red color skin. Since the natural red color will fade gradually when heated, the kuih should not be steamed for too long.
If you prefer a sweet taste, check out our angku kuih recipe collection.
Yields: 12 pieces (90-g mold)
CHINESE VERSION: 潮州紅桃粿/饭桃粿 (采用天然红色素)
Teochew Red Peach Kuih/Png Kuih (with Natural Red Colouring) | MyKitchen101en
Ingredients:
For the filling: (Yields: about 500 g)
A: For minced pork:
- 70 g minced pork
- 1 tsp sugar
- ⅓ tsp chicken stock
- ¼ tsp five spice powder
- ⅓ tsp ground pepper
- ½ tsp light soy sauce
- ¼ tsp dark soy sauce
- 20 g shallot (chopped)
- 25 g dried shrimp (soak for 5 mins, chopped)
- 15 g salted preserved radish (rinsed, chopped)
- 20 g mushroom (soaked, chopped)
- about 3 ½ tbsps cooking oil
B: For glutinous rice:
- 160 g glutinous rice (soak for at least 4 hrs.)
- 110 g water from soaking ingredients
- ¼ tsp fine salt
- ½ tsp sugar
- ¼ tsp five spice powder
- ¼ tsp ground pepper
- ¼ tsp dark soy sauce
- 20 g shallot (chopped)
- 1 tbsp. cooking oil
For red skin dough: (Yields: 600 g)
- 60 g beetroot juice*
- 300 g water
- ½ tsp fine salt
- 200 g rice flour
- 70 g tapioca starch
- 1 ½ tbsps cooking oil
Instructions:
For filling:
1 For minced pork: Add seasoning to minced pork, mix well. Preheat cooking oil, add in shallot, cook till fragrant. Add in dried shrimp and preserved radish, cook for 1 minute. Add in mushroom, cook for 1 minute. Add in minced pork, cook for about 2 minutes. Transfer to a plate.
2 For glutinous rice: Drain the soaked glutinous rice. Add seasoning to water from soaking ingredients, mix well. Preheat cooking oil, add in shallot, cook till fragrant. Add in glutinous rice, cook for 1 minute. Add in water gradually, cook until the liquid has dried up. Steam over medium-high heat for 30 minutes, or until cooked. (Reminder: The soaking time for different types of glutinous rice might be different, adjust the soaking time according to the type of glutinous rice you use.)
3 Fluff the cooked glutinous rice with chopsticks, add in minced pork, mix well.
4 Divide into 12 portions (40 g each), cover with cling wrap to prevent it from drying.
For red skin dough:
1 *Beetroot juice: Blend 25 g of beetroot with 50 g of water, extract 60 g of beetroot juice. (Reminder: Replace beetroot juice with plain water if using artificial colouring.)
2 Bring water to boil, add in salt and beetroot juice, bring to boil again. Turn to low heat, add in rice flour, mix into a dough, then off the heat. Put tapioca starch in mixing bowl, add in cooked dough, mix into a dough with dough scrapper. Add in cooking oil, knead until the dough is smooth.
3 Divide dough into 12 portions (50 g each), cover with cling wrap to prevent it from drying.
Making Red Peach Kuih/Png Kuih:
1 Shape dough into a bowl, fill with filling, wrap filling fully with dough, press until firm and shape into a ball. Flatten filled dough with palms, then coat the outer with rice flour. Put into mould, press with palm to fill the mould. Tap both sides of the mould gently on work top to unmould the filled dough. (Reminder: The size of mould used in this recipe is 90-gram mould.)
2 Arrange in steamer rack lined with non-stick paper, steam over medium heat for 10 minutes. (Reminder: The natural red colour of beetroot will fade gradually when heated. Place an empty steamer rack on the steamer before placing the steamer rack with kuih. It is suggested to steam 1 rack at a time. If steaming 2 racks at a time, the steaming time will be longer as the top layer will take longer to cook through, hence the bottom layer will be overcooked and the colour will fade more.)
3 Lightly coat the surface of the kuih with some oil.
4 Set aside to cool. When cooled, cover Teochew red peach kuih with cling wrap to prevent it from drying.
Teochew Red Peach Kuih/Png Kuih (with Natural Red Colouring)
Rate
Equipment
- 1 Teochew red peach kuih mould
Ingredients
For filling: (Yields: about 500 g)
A: For minced pork:
- 70 g minced pork
- 1 tsp sugar
- ⅓ tsp chicken stock
- ¼ tsp five spice powder
- ⅓ tsp ground pepper
- ½ tsp light soy sauce
- ¼ tsp dark soy sauce
- 20 g shallot chopped
- 25 g dried shrimp soak for 5 mins, chopped
- 15 g salted preserved radish rinsed, chopped
- 20 g mushroom soaked, chopped
- 3 ½ tbsp cooking oil
B: For glutinous rice:
- 160 g glutinous rice soak for at least 4 hrs.
- 110 g water from soaking ingredients
- ¼ tsp fine salt
- ½ tsp sugar
- ¼ tsp five spice powder
- ¼ tsp ground pepper
- ¼ tsp dark soy sauce
- 20 g shallot chopped
- 1 tbsp. cooking oil
For red skin dough: (Yields: 600 g)
- 60 g beetroot juice*
- 300 g water
- ½ tsp fine salt
- 200 g rice flour
- 70 g tapioca starch
- 1 ½ tbsps cooking oil
Instructions
For filling:
- For minced pork: Add seasoning to minced pork, mix well. Preheat cooking oil, add in shallot, cook till fragrant. Add in dried shrimp and preserved radish, cook for 1 minute. Add in mushroom, cook for 1 minute. Add in minced pork, cook for about 2 minutes. Transfer to a plate.
- For glutinous rice: Drain the soaked glutinous rice. Add seasoning to water from soaking ingredients, mix well. Preheat cooking oil, add in shallot, cook till fragrant. Add in glutinous rice, cook for 1 minute. Add in water gradually, cook until the liquid has dried up. Steam over medium-high heat for 30 minutes, or until cooked. (Reminder: The soaking time for different types of glutinous rice might be different, adjust the soaking time according to the type of glutinous rice you use.)
- Fluff the cooked glutinous rice with chopsticks, add in minced pork, mix well.
- Divide into 12 portions (40 g each), cover with cling wrap to prevent it from drying.
For red skin dough:
- *Beetroot juice: Blend 25 g of beetroot with 50 g of water, extract 60 g of beetroot juice. (Reminder: Replace beetroot juice with plain water if using artificial colouring.)
- Bring water to boil, add in salt and beetroot juice, bring to boil again. Turn to low heat, add in rice flour, mix into a dough, then off the heat. Put tapioca starch in mixing bowl, add in cooked dough, mix into a dough with dough scrapper. Add in cooking oil, knead until the dough is smooth.
- Divide dough into 12 portions (50 g each), cover with cling wrap to prevent it from drying.
Making Red Peach Kuih/Png Kuih:
- Shape dough into a bowl, fill with filling, wrap filling fully with dough, press until firm and shape into a ball. Flatten filled dough with palms, then coat the outer with rice flour. Put into mould, press with palm to fill the mould. Tap both sides of the mould gently on work top to unmould the filled dough. (Reminder: The size of mould used in this recipe is 90-gram mould.)
- Arrange in steamer rack lined with non-stick paper, steam over medium heat for 10 minutes. (Reminder: The natural red colour of beetroot will fade gradually when heated. Place an empty steamer rack on the steamer before placing the steamer rack with kuih. It is suggested to steam 1 rack at a time. If steaming 2 racks at a time, the steaming time will be longer as the top layer will take longer to cook through, hence the bottom layer will be overcooked and the colour will fade more.)
- Lightly coat the surface of the kuih with some oil.
- Set aside to cool. When cooled, cover with cling wrap to prevent it from drying.
Video
Notes
Nutrition (per serving)
Rate this recipe
Click to rate
Wooden mould available at:
https://shopee.com.my/(HWx)-Solid-Wood-Traditional-Teochew-Red-Peach-Rice-Kuih-Png-Kuih-Mould-%E6%BD%AE%E5%B7%9E%E7%BA%A2%E6%A1%83%E7%B2%BF%E9%A5%AD%E6%A1%83%E7%B2%BF%E5%AE%9E%E6%9C%A8%E6%A8%A1%E5%85%B7-%E5%AF%BF%E6%A1%83%E6%9C%A8%E6%A8%A1-%E5%9B%8D%E6%A1%83%E6%9C%A8%E6%A8%A1-i.68421379.8521557069
https://www.lazada.com.my/products/hwx-solid-wood-traditional-teow-chew-kuih-mould-i2020891499-s8020693974.html
Hi, I love the video. Just wondering if you can use corn starch instead of tapioca starch?
May be the texture will be different, tapioca starch will give some chewy texture to the kuih.
This is one of my favourite PNG kuih food.
Those days, my grandma and my mum used to make this teowchew kuih for us to eat but now
both of them are not around, we can hardly obtained it in the market.
My favourite Kueh of all times
Those red peach kuih look great! However, if I make them in future, I prefer to use peanut, dried prawn and mushroom as ingredients and I think I will do away with beetroot but instead use red liquid or powder colouring.