Teochew Png Kueh
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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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
Comment by | April 14, 2007
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
Comment by | April 14, 2007
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.
Comment by | April 14, 2007
Thanks Gina.
God Bless!
Rose
Comment by | April 17, 2007
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
Comment by anthony yeo | July 1, 2009
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.
Comment by Alice | September 15, 2009