Recipe: Peng Kueh

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Skin Ingredients:
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300g rice flour
100g tapioca flour
1 & 1/2 tbsp cooking oil
1/2 tsp salt
a dash of pepper
750ml water

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Filling ingredients:
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300g glutinous rice
50g boiled peanuts
30g dried peanuts, chopped
30g preserved radish
3 dried mushrooms

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Seasoning:
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1 tsp pepper
1 tsp msg
1/2 tsp salt
1/2 tbsp light soya sauce

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Method:
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Soak the glutinous rice for 3 hours.

Wash and drain rice and out it into a tray.

Add enough water to just cover the rice and steam for half an hour or until cooked.

Soak dried mushrooms and cut into strips.

Wash dried prawns and drain.

Heat some oil in a wok and fry the radish, dried prawns and mushrooms until fragrant.

Add the boiled peanuts, seasoning and the steamed glutinous rice and fry till well mix.

Leave to cool before use.

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Method:
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Mix rice flour, tapioca flour, salt, pepper and oil with 750ml water and leave to soak for 4 hrs.

Pour all ingredients into a wok and stir continuously over a slow fire until cooked.

Remove the 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.

Divide into small portions.

Flatten each portion of dough and wrap with a spoonful of the filling.

Press into a mold and gently knock out the kueh and place on a greased steaming tray.

Steam over medium heat for 10 to 15 min or until cooked.