潮州飯粿-Teochew Png Kueh (09/01/18)

Servings: 30 pcs

Time: 2 hrs

Skill: Easy


Ingredients:

Dough:
250g rice flour

80g glutinous rice flour

½ tsp salt

½ tsp sugar

⅛ tsp pepper

400ml boiling hot water

¼ tsp pink food colouring

100g tapioca flour (plus more for moulding)

Filling:
250g glutinous rice (soaked overnight)

200ml stock

100g pork shoulder (diced)

3 Chinese mushrooms (diced)

30g dried prawns (chopped)

1 can braised peanuts (drained)

20g chye poh

10g garlic (minced)

50g shallots (sliced)

1 tbsp fish sauce (or 1 tbsp light soya sauce)

1 tbsp Chinese wine

1 stalk spring onion (chopped)

2 stalks Chinese celery (chopped)

100ml oil

¼ tsp sugar

½ tsp salt


Steps:

Wash and soak 250g glutinous rice overnight. Drain.

Steam glutinous rice for 20 to 25 minutes in a cloth lined bamboo steamer, once it's cooked set aside.

Heat 100ml oil.

Fry 50g sliced shallots until golden brown.

Remove half of the shallot oil. Set aside.

In the remaining shallot and oil, add in10g minced garlic and 30g chopped dried prawn.

Mix in 100g diced pork and chopped dried Chinese mushrooms.

Stir fry until it fragrant.

Glaze with 1 tbsp Shaoxing wine.

Season with 1 tbsp fish sauce, ¼ tsp salt and ⅛ tsp pepper.

Add in the steamed glutinous rice and stir fry until it is evenly mixed.

Pour in 200ml stock and 1 can of drained peanuts. Cook until the glutinous rice absorbs all the water. If the glutinous rice is not cooked, add more stock.

Mix in the chopped spring onion and Chinese celery.

Dish out and set aside.

In a mixing bowl, mix 250g rice flour, 80g glutinous rice flour, ½ tsp salt, ½ tsp sugar and ¼ tsp pepper.

Mix ¼ tsp pink colour into 400ml hot boiling water.

Using a pair of chopsticks slowly stir in the red tinted hot water into the flour mixture until a dough ball is formed. Cover with a damp tea towel and let it rest for 30 minutes.

Related web-page: https://baike.baidu.com/item/%E7%BA%A2%E6%A1%83%E7%B2%BF