Skin A: - 250 g rice flour - 150 g tapioca flour - 1 tsp salt Skin B: - 450 ml boiling water Skin C: - 3 tbsp fried shallot oil Filling D: - 300 g glutinous rice, soaked overnight and drained - 150 ml water - 3 tbsp fried shallot oil - 1 tsp chicken granules - 1/2 tsp salt - 3 tbsp oil - 1 tbsp chopped garlic and shallots - 60 g dried prawns, soaked - 5 dried mushrooms, soaked and diced Filling E: - 50 g peanuts, boiled until soft, drained - 1 tsp chicken stock granules - 1/2 tsp pepper
Put A into a mixing bowl, pour in B and mix quickly. Cover and stand for 10 minutes. Add C and knead into a soft and pliable dough. Divide into 16 portions.
Put D into a steaming tray and steam with high heat for 45 minutes until cooked. Remove and fluff up. Heat up 3 tbsp of oil, saute chopped garlic and shallots until fragrant, add dried prawns and stir-fry until aromatic.
Add mushrooms and stir well before adding in E. Stir and cook until well mixed. Dish on the cooked glutinous rice, stir and mix well. Taste and divide into 16 portions.Wrap up 1 portions of filling with 1 portion of skin and press into the peach shaped mould.
Knock out the kueh and steam with high heat for 10 minutes. Brush with a layer of cooked oil while still hot.