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 Rice Kuih with natural red colouring
 

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.

Teochew Red Peach Rice Kuih with natural red colouring
Teochew Red Peach Rice Kuih with natural red colouring
 

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.)

Teochew Red Peach Rice Kuih with natural red colouring

3 Fluff the cooked glutinous rice with chopsticks, add in minced pork, mix well.

Teochew Red Peach Rice Kuih with natural red colouring
 

4 Divide into 12 portions (40 g each), cover with cling wrap to prevent it from drying.

Teochew Red Peach Rice Kuih with natural red colouring

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.)

Teochew Red Peach Rice Kuih with natural red 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.

Teochew Red Peach Rice Kuih with natural red colouring

3 Divide dough into 12 portions (50 g each), cover with cling wrap to prevent it from drying.

Teochew Red Peach Rice Kuih with natural red colouring

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.)

Teochew Red Peach Rice Kuih with natural red colouring

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.)

Teochew Red Peach Rice Kuih with natural red colouring

3 Lightly coat the surface of the kuih with some oil.

Teochew Red Peach Rice Kuih with natural red colouring

4 Set aside to cool. When cooled, cover Teochew red peach kuih with cling wrap to prevent it from drying.

Teochew Red Peach Rice Kuih with natural red colouring

Teochew Red Peach Rice Kuih with natural red colouring

Teochew Red Peach Kuih/Png Kuih (with Natural Red Colouring)

Red Peach Kuih is Teochew delicacy, it is filled with glutinous rice, thus it is a.k.a. Rice Peach Kuih or “Png Kuih” in Teochew dialect
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Prep Time 2 hrs
Cook Time 45 mins
Total Time 2 hrs 45 mins
Course Appetizer, Snack
Cuisine Chinese
Servings 12 pieces
Calories 221 kcal

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
    • tsp chicken stock
    • ¼ tsp five spice powder
    • 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.
      Teochew Red Peach Rice Kuih with natural red colouring
    • 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.)
      Teochew Red Peach Rice Kuih with natural red colouring
    • Fluff the cooked glutinous rice with chopsticks, add in minced pork, mix well.
      Teochew Red Peach Rice Kuih with natural red colouring
    • Divide into 12 portions (40 g each), cover with cling wrap to prevent it from drying.
      Teochew Red Peach Rice Kuih with natural red colouring

    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.)
      Teochew Red Peach Rice Kuih with natural red 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.
      Teochew Red Peach Rice Kuih with natural red colouring
    • Divide dough into 12 portions (50 g each), cover with cling wrap to prevent it from drying.
      Teochew Red Peach Rice Kuih with natural red colouring

    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.)
      Teochew Red Peach Rice Kuih with natural red colouring
    • 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.)
      Teochew Red Peach Rice Kuih with natural red colouring
    • Lightly coat the surface of the kuih with some oil.
      Teochew Red Peach Rice Kuih with natural red colouring
    • Set aside to cool. When cooled, cover with cling wrap to prevent it from drying.
      Teochew Red Peach Rice Kuih with natural red colouring

    Video

    Notes

    This recipe yields 12 pieces from a 90-g mould.
    Each serving is 1 piece (90 g)
    The nutritional value for reference is for 1 serving. 

    Nutrition (per serving)

    Calories: 221kcalCarbohydrates: 34gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 28mgSodium: 262mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 3IUVitamin C: 1mgCalcium: 17mgIron: 1mg
    Keyword kuih, png kuih, red peach kuih, teochew, traditional
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