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Rice Kueh

posted Mar 28, 2010, 7:07 AM by Jenny Loh   [ updated Mar 29, 2010, 8:34 AM ]
adapted from Hot Favorites Kueh printed by e-lifestyle Sdn Bhd.  "Kueh" is a teochew(chaozhou) word, one of the many local dialects in China where the language migrated to South East Asia.  "Kueh" is cake,  such cakes are usually made from rice flour or tapioca flour.  One of the many delicacies that people in Singapore have,  sometimes as breakfast,  sometimes just as a snack.


I've always wanted to make this for a long long time.  When I was young,  my mom used to make this when we were very young.  She'll prepare everything,  and I'd be there to help her out.  I'd put the dough into the mould and shape it properly,  give a good knock and it's out.  



Start with preparation of the filling ingredients:
1.  Rinse glutinous rice,  soak in water for 1 hour, and drain off.
2.  Lay a piece of cloth in the steaming basket and spread the glutinous rice on it.  Steam for 20 min.  Sprinkle and mix some water to the rice and steam for another 10 min.
3.  Heat pan and add oil, fry garlic,  shrimps, mushrooms first till fragrant,  add all the sauce, and water next and add in the rice and shallots and pepper last.  Stir and mix well.

Next is to prepare the skin:
1.  Sift the flour and mix well.  Add into a heated pan, small fire, and add in the water - I used boiling hot water,  stir well.
2.  I took the dough out and continue to mix,  slowly add in the the food colouring,  a little at a time,  to ensure that I get the colour right.  
3.  When it cooled  a little,  I started to mix it by hand.
4.  Next rub oil on hand,  and on table top.  Knead till smooth.

Each skin was measured as 30g.  round it first,  and then flatten the dough,  fill it up with 15g of ingredients ( should add in a little more,  probably 20g is better).  Squeeze the 2 ends together,  and bring the bottom up to close the dough,  shaping it triangle.  Pat a little of flour on the dough.  Put into the mould and slowly press down to fill up the mould.  Press the sides in to the shape of the mould.  Give it a little knock and it's out of the mould.

Put into the steamer for at least 12 minutes.  

To eat,  the best is to add some sweet sauce and a little chilli.  

We had a little fun, with my son helping me,  reminds me of when I was young when I loved helping my mom doing this.  My son was proud to have done it beautifully just after a 2nd try....


Skin Ingredients:
300g Rice Flour (sifted)
40g  Tapioca Flour (sifted) - I used wheat flour
600ml water
some food colouring (pink)
2 tbsp oil

Filling Ingredients
2 cups Long grain glutinous rice
5  dried mushrooms - I used 8, soaked and chopped
30g dried shrimps (chopped)
1 tbsp  garlic
1 tbsp dark soy sauce
1/2 tsp salt
3 tbsp deep fried shallots
1/2 tsp white pepper (I added this)
some water (original recipe requires chicken seasoning powder)
some peanuts will be good 
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