Puen (?) Kueh

Makes 20 pcs
Ingredients for the Dough

150g Rice Flour
50g Tapioca Flour
250ml Boiling Hot water
very tiny pinch of Pink food colouring powder (see right)


Ingredients for the fillings:
200g White Glutinous Rice, wash and soak for 3 hours
25g dried shrimps - soak, drained and chopped
2 pcs dried mushrooms - soak, drained and diced
1 tbsp oyster sauce
1 tbsp Fish Sauce
1 tsp pepper
1/2 cup water
1 tsp chicken grandules
1 tbsp Sesame oil
1 tin of Braised Peanuts

Method for Filling:
1. Heat some oil in wok. Fry the dried shrimps until frangrant. Remove from wok and set aside.
2. Stir fry mushrooms with oyster sauce for 1 minute.
3. Add glutinous rice, some water, fish sauce, chicken grandules and pepper. Continue to fry it in the wok until the water dries up. Add more water if necessary. The rice is ready when it is fully cooked. The rice should taste just a little saltier than you usually like, as the bland dough will mute the taste.
4. Add sesame oil and braised peanuts. Mix briefly.
5. While waiting for the rice to cool, prepare the dough.

Method for making dough:
1. Sift both flour & colouring into a mixing bowl and stir briefly to mix them well.
2. Pour boiling hot water into flour mixture and stir well with a spatula.
3. Cover the bowl with a plate. Let it stand for 10 mins (to cool it)
4. Remove and add colouring and knead to form a dough.

Assemble the kueh:
1. Divide the pink dough into 20g portion.
2. One at a time, flatten the dough into a round disc and place 1 tbsp of rice on the centre of the dough. Compress the rice first.
3. wrap up the filling to form a ball. Put the dough in the cookie cutter, press to flatten and spread to form the desired shape.
4. Press the cookie stamp over the dough to form the details.
5. Place each formed kueh onto the parchment paper placed in a bamboo steamer. Brush it with a little oil.
6. steam over boiling water for 8 mins.

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I brought this to my MIL birthday BBQ, and everyone goes "so cute"!
After a few "so cute", the 2 bamboo steamers were empty!