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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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
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
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