Rose's Kitchenette

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Teochew Png Kueh

Teochew Png Kueh b

Skin Ingredients:

300g rice flour

100g tapioca flour

11/2 tbsp cooking oil

1/2 tsp salt

a dash of pepper

750ml water

Method:

1. Mix rice flour, tapioca flour, salt, pepper and oil with 750ml water and leave to soak for 4 hours.

2. Pour all ingredients into a wok and stir continuously over a slow fire until cooked. Remove dough onto tabletop and add in a bit of pink colouring. Sprinkle with some tapioca flour and knead well into a soft and pliable dough.

3. Divide dough into small portions. Flatten each portion of dough and wrap with a spoonful of the filling. Press into a mould and gently knock out the kueh and place on a greased steaming tray. Steam over medium heat for 10-15 minutes or until cooked.

Filling Ingredients:

300g glutinuous rice

50g boiled peanuts

30g dried prawns, chopped

30g preserved radish

3 dried mushrooms

Seasoning:

1 tsp pepper

1 tsp vetsin

1/2 tsp salt

1/2 tbsp light soya sauce

Method:

1. Soak glutinous rice for 3 hours. Wash and drain rice and put into a tray. Add enough water to just cover rice and steam for half an hour or until cooked.

2. Soak dried mushrooms and cut into strips, wash ‘chai por’ and squeeze dry. Wash dried prawns and drain.

3. Heat some oil in a wok and fry the ‘chai por’, dried prawns and mushrooms until fragrant. Add the boiled peanuts, seasoning and the steamed glutinuous rice and fry till well mix. Leave to cool before use.

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April 10th, 2007 Posted by | Desserts and Snacks | 13 comments

13 Comments »

  1. hi Rose, your peng kueh recipe is rather interesting. the dough is cooked in a wok. I learnt from my mother in law, its to use boiling hot water instead and to mix it with the flour..stir and set aside for 1 hour before kneading it into shape. even the way the rice is cooked is so different too. my Mother in law used to sell peng kueh, teochew soon kueh as a hawker to raise her family. its one of the dying heritage recipes which many people still don’t know how to make but love to eat. its nice that you go all out to document all these traditional food.
    God Bless you..!
    Love from Gina from Singapore

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    Comment by | April 14, 2007

  2. Hi Gina,
    You are so blessed to have a mother in law who can impart her skills to you. Perhaps you can share with us her recipe.
    Both methods produce equally good results but using your method (same as making soon kueh skin) is faster as there is no need to soak the rice flour.
    It is good to preserve these heritage recipes. I missed the Lek Tau Kor (a springy kind of bean pudding) which I have not seen for a long time. It was such a wonderful treat to have a piece of the cold pudding on a hot, sunny day.
    God Bless!
    Rose

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    Comment by | April 14, 2007

  3. Rose
    I have my own food forum. Join us there..free membership. you will see all my recipes there. all the heritage ones. complete with full photos too. I am in the process of archiving too. all the heritage recipes, hand-me-downs. including the most taboo recipe I know of, the home made Red Glutinous Rice Wine or Hong Zhao Jiu.

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    Comment by | April 14, 2007

  4. Thanks Gina.
    God Bless!
    Rose

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    Comment by | April 17, 2007

  5. I have failed 2 times in the Peng Kueh especially in making the skin.
    I hope to be successful with your method .

    Thank you Rose.

    Anthony – Singapore

    1 July 2009

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    Comment by anthony yeo | July 1, 2009

  6. Hi, Rose, nice to “meet” U. I’m from Singapore. Will try the Ang Ku Kuih.
    I always fail on the skin of kueh hope this time will success.
    By the way can i have the link to Gina food forum? I’m a fan for
    all “Grandma” recipes. I miss lot of old day recipes. Can Email Me? Thank and my regard to you.

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    Comment by Alice | September 15, 2009

  7. Hi Rose, my grandma who is 96 years old used to make this kueh in her younger days, we called it “pau poon kueh” in Teochew.My grandma is from China & a very good cook. I grew up eating her pau poon kueh, soon kueh & chai pau & her Teochew dumpling (chang)with red bean filing was delicious. Her method of cooking the dough/skin for the pau poon kueh is also the same as yours, fry it in the wok. I tried once using the boiling hot water to mix but failed. Anyway, thanks for sharing this recipe. My grandma is old & no longer cooks now, I really miss her cooking but unfortunately I never learn & master her cooking. My aunt (her daughter) cooks well too but just not as good as my grandma.

    Look forward to seeing more recipe such as this one!

    God bless you

    Faye

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    Comment by Faye | April 29, 2010

  8. Hi Rose,

    Glad to come across your website. Thank you..
    Some of the recipes you have.. it has been some time since I ate them. Will try them out soon. By the way.. can I have Gina food forum website…

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    Comment by K C | January 17, 2011

  9. Hi Rose,

    By chances I came across your website yesterday while doing my
    research on vinegar production. I, too, was helping my late grand-aunty decades ago making all type of teochew Kuey, example, soon kueh,
    png kuey, koo chai as well as yam kuey. If you dont mind, I would like to contribute some of my heritage recipes for the benefit of your forum readers. On the whole, I found your recipes in general very informative and no doubt very helpful.

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    Comment by John Hay | March 16, 2012

  10. Does anyone has Gina’s food blog website?

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    Comment by Eunice | May 22, 2012

  11. Hi rose! Thx for the recipe,I’m trying now!will let u know how it done. Thx…

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    Comment by Marlian | June 20, 2012

  12. Hi Rose,
    Can you tell me where i can buy peng kueh and ang ku kueh mould?

    Thanks.

    Sally, Australia

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    Comment by Sally Noble | August 15, 2012

  13. Hi Rose,I follow your recipt according to cook the kueh.After the kueh is so sticky and I add a lot of tapioca flour to stop it sticky .the kueh taste thickness instead of softer to eat.

    How many gram you divde the kueh & glutinous rice to be wrap?

    Hope you can answer to my queries?

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    Comment by violet | September 8, 2013

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