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Teochew Peach-Shaped Dumplings (Puen Kueh)

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Is it just me or is the year swooshing by real fast? It's already the start of October now and soon enough we will be talking about Christmas and New Year! And since this is the final exam month, parents and kids will be pretty busy. I guess as a parent, we usually try our best to physically or mentally support our kids to skid though these tough weeks. Whether you seat down and do revision with them or just giving them encouragement all the way, I am sure they will appreciate it. One of the things I like to do during this time is to make more comfort food, it delights the kids and fills the tummy too. So I finally get to work on this family favorite kueh. It's Puen Kueh, traditionally a Teochew kueh that is usually shaped like a peach and colored in pink. It's usually stuffed with glutinous rice, dried shrimp, mushrooms and boiled peanuts, yum!
I am sure many of you have seen and also eaten this kueh before. It's very fragrant and the chewy texture from the skin and glutinous rice is very satisfying. ;) Believe it or not, I actually plan to make this kueh for a good 3 months and finally got the chance to make it last week. ;) From finding the perfect recipe to getting the mould and ingredients, then finally the time to make it! So you can imagine how happy I am when I finally bite into one of these babies, lol!

Recipe Adapted from "Delightful Snacks & Dim Sum' by Agnes Chang
Ingredients for Puen Kueh (makes 16):
Skin A:
250g rice flour
150g tapioca flour
1 tsp salt
Skin B:
450ml boiling water
Skin C:
3 tbsp fried shallot oil

Filling D:
300g glutinous rice, soaked overnight and drained
150ml water
3 tbsp fried shallot oil
1 tsp chicken granules
1/2 tsp salt
3 tbsp oil
1 tbsp chopped garlic and shallots
60g dried prawns, soaked
5 dried mushrooms, soaked and diced

Filling E:
50g peanuts, boiled until soft, drained
1 tsp chicken stock granules
1/2 tsp pepper

Method:
Skin: 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.Filling: 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.
The result was quite satisfactory. :) The texture of the skin was just right and the flavoring of filling was perfect too. ;) When it was freshly steamed out, my kids and I happily enjoyed a couple of them together, plain with no sweet sauce or chili. ;)
I have omitted the boiled peanuts for some of them since the kids don't really like them. :P Also I have tinted the skin to pink just like those sold outside to make it look more peach colour?? In the original recipe, it did not mention anything about coloring the skin, so it's optional....but don't they look better then pale white?? ;)
Check this out, 2 days after I made these Puen Kueh, I cut the remaining pieces and fried them up. All crispy and golden....super yum! ;D As expected, my kids love this more then the steam version....including my hubby! They munch up the last piece and still asking for more. ^_^'' Guess I will have to be making this again pretty soon.

It's getting late now and it's a brand new week again tomorrow. Hope everyone will have a great week ahead and conquer all problems along the way. Not forgetting to wish the best of luck to all the students out there that are seating for their exams! Fighting fighting fighting! Cheers all!









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