Glutinous rice png kueh recipe

Glutinous Rice Png Kueh recipe 21 Nov 2011 LG

Dough ingredients:
1. Rice flour 500g
2. Tapioca starch 50g
3. Glutinous rice flour 50g
4. Total dry ingredients 600g

Filling ingredients:
1. Glutinous rice 500g washed and soak in cold water for 2 hours.
2. Garlic and ginger chopped and “tumbuk”. or smashed in a batu lesong or pestle and mortar.
3. Dried mushrooms chopped and dice small.
4. Dried shrimp soaked and “tumbuk".
5. Peanuts cooked in a crock pot till soft. Overnight if desired at low heat.
6. Chop spring onions and cilantro.

Making the filling

Filling mix:
1. Add oil in non stick pan. Fry the garlic and ginger till fragrant.
2. Add dried shrimp. Fry till brown.
3. Add dried mushrooms. Fry till soft.
4. Add cooked peanuts.
5. When thoroughly mixed, shut off heat.
6. Add fresh chopped spring onions and cilantro.

1. Add oil and fry raw glutinous rice.
2. Add filling mix and thoroughly mix the ingredients.

1. Put glutinous  rice mix in a steaming pan.
2. Add enough water to just cover the mix.
3. Steam for 30mins.
4. Add a pandan leaf  for fragrance.

Making the dough skin

1. Mix the 600g of dry ingredients.
2. Add 1 teaspoon salt.
3. Add 1 tablespoon sugar.

1. Add 20 oz (need to adjust when necessary) of boiling water to the dry ingredient mix.
2. Use a pair of chopsticks and stir the mix.

1. Mix till the consistency as in picture.
2. Leave to stand COVERED for 10-15 mins or dough is cool enough to handle.

1. If dough feels soft and sticky, add more glutinous rice flour or rice flour till mix does not stick to fingers.

Putting altogether

1. Break off a piece of dough and roll into a ball.
2. Use tapioca flour to dust dough mix, mold and fingers.

3.  Flatten out dough as shown.

4.  Flatten till thickness as shown.

5.  Scoop a tablespoon of filling.

6.  Spread out the filling as shown and wrap dough around the filling.

7.  Stuff into the mold tightly filling the mold.

8.  Oil steaming pan. Prep for steaming.

FINAL PRODUCT

1. Oil the cakes for easier lifting from steaming pan.
2. To serve, can be eaten as is, or lightly fried. Use sweet soy sauce and chili sauce as condiments for this delicious glutinous rice cakes.