I'm from a teochew family...well kinda Teochew. My mum's Hokkien, my step-grandma who took care of me was hakka, and my father's the teochew...which is why I'm supposed to identify as teochew. I guess we're a typical Singaporean family!
Some of my favorite teochew food include all kinds of kueh (cake - mostly steamed). P'ng kueh, or rice cake, ranks among the top. It's a long process, but not difficult to make.
There are two components to it - the stuffing, which is glutinous rice, and the skin, which is a rice and tapioca flour dough. I usually make the glutinous rice on one day and p'ng kueh the next.
Glutinous Rice Stuffing
You can just make this as a separate dish. Just don't eat too much at one go - it's true what grandma says - you'll get a belly ache. This recipe is modified from my mother-in-law's recipe and it's delicious.
Ingredients
30g dried shrimps, soaked for an hour
10 dried mushrooms, soaked for an hour
6 slices of bacon, julienned
300g glutinous rice, soaked for an hour
100g long-grain rice, soaked for an hour
3 tbsp soy sauce
1 tbsp dark soy sauce
Some water - see directions below
160g glutinous rice flour
60g tapioca flour
2 tsp salt
600 ml boiling water
4 drops of red food coloring
4 large shallots, sliced thinly
6 tbsp of canola oil
Directions
We start with making shallot oil.
1. Heat 6 tbsp of canola oil in wok.
2. Fry the sliced shallots until browned and crispy. Be careful not to burn the shallots. It can go from browned to burnt very quickly.
3. Scooped out and set aside.
Next we make the glutinous rice.
1. Add 2 tbsp of shallot oil with some of the shallots back to the wok.
2. Hand squeeze the water out of the dried shrimps and add to work. Fry for a minute or so.
3. Add bacon and continue frying.
4. Next, add the mushrooms and cook for another 2 minutes or so.
5. Drain the water from the glutinous rice and long-grain rice and add to the wok. I find using a sieve an easy way to do so.
6. Add in soy sauce and dark soy sauce. Mix well.
7. Scoop into rice cooker, add water until it just tops the rice. You soaked the rice grains earlier so you don't need as much water as usual. You can also steam the rice if you don't have a rice cooker.
Finally, the p'ng kueh.
1. Let the glutinous rice cool before you start this process.
2. Put the glutinous rice flour, tapioca flour, salt and 4 tsps of canola oil in a large bowl.
3. Boil 600ml of water. Add red coloring to the water.
4. Make a well in the flour mixture, add the boiling water and stir with a wooden spoon/paddle to mix it quickly.
5. Keep mixing until the dough is cool enough for you to knead with your hands. Knead with your hands until smooth.
6. Separate dough into portions of about 35g.
7. Dust your work top and rolling pin with tapioca flour.
8. Roll each portion into a roundish, triangularish flat sheet of about 1/8 inch thick.
9. Dust mould with some tapioca flour. Place over p'ng kueh mould, press down gently so you can see the shape of the mould.
10. Scoop glutinous rice into the mould, pressed in gently, but don't fill to the top.
11. Fold in the dough and seal the back. It won't be pretty or neat. Just make sure there are no holes and it'll be good enough. Knock mould on the tabletop to get it out.
12. Steam over boiling water for 15 minutes.
13. Remove, and brush with shallot oil both on top and under.
14. Serve with some kecap manis and sriracha chilli.
Some of my favorite teochew food include all kinds of kueh (cake - mostly steamed). P'ng kueh, or rice cake, ranks among the top. It's a long process, but not difficult to make.
There are two components to it - the stuffing, which is glutinous rice, and the skin, which is a rice and tapioca flour dough. I usually make the glutinous rice on one day and p'ng kueh the next.
 |
| Best eaten with kecap manis and a bit of sriracha. Ok, it's obvious that we've already eaten a few before taking this photo :o) |
Glutinous Rice Stuffing
You can just make this as a separate dish. Just don't eat too much at one go - it's true what grandma says - you'll get a belly ache. This recipe is modified from my mother-in-law's recipe and it's delicious.
Ingredients
30g dried shrimps, soaked for an hour
10 dried mushrooms, soaked for an hour
6 slices of bacon, julienned
300g glutinous rice, soaked for an hour
100g long-grain rice, soaked for an hour
3 tbsp soy sauce
1 tbsp dark soy sauce
Some water - see directions below
160g glutinous rice flour
60g tapioca flour
2 tsp salt
600 ml boiling water
4 drops of red food coloring
4 large shallots, sliced thinly
6 tbsp of canola oil
Directions
We start with making shallot oil.
1. Heat 6 tbsp of canola oil in wok.
2. Fry the sliced shallots until browned and crispy. Be careful not to burn the shallots. It can go from browned to burnt very quickly.
3. Scooped out and set aside.
Next we make the glutinous rice.
1. Add 2 tbsp of shallot oil with some of the shallots back to the wok.
2. Hand squeeze the water out of the dried shrimps and add to work. Fry for a minute or so.
3. Add bacon and continue frying.
4. Next, add the mushrooms and cook for another 2 minutes or so.
5. Drain the water from the glutinous rice and long-grain rice and add to the wok. I find using a sieve an easy way to do so.
6. Add in soy sauce and dark soy sauce. Mix well.
7. Scoop into rice cooker, add water until it just tops the rice. You soaked the rice grains earlier so you don't need as much water as usual. You can also steam the rice if you don't have a rice cooker.
Finally, the p'ng kueh.
1. Let the glutinous rice cool before you start this process.
2. Put the glutinous rice flour, tapioca flour, salt and 4 tsps of canola oil in a large bowl.
3. Boil 600ml of water. Add red coloring to the water.
4. Make a well in the flour mixture, add the boiling water and stir with a wooden spoon/paddle to mix it quickly.
5. Keep mixing until the dough is cool enough for you to knead with your hands. Knead with your hands until smooth.
6. Separate dough into portions of about 35g.
7. Dust your work top and rolling pin with tapioca flour.
8. Roll each portion into a roundish, triangularish flat sheet of about 1/8 inch thick.
9. Dust mould with some tapioca flour. Place over p'ng kueh mould, press down gently so you can see the shape of the mould.
10. Scoop glutinous rice into the mould, pressed in gently, but don't fill to the top.
11. Fold in the dough and seal the back. It won't be pretty or neat. Just make sure there are no holes and it'll be good enough. Knock mould on the tabletop to get it out.
12. Steam over boiling water for 15 minutes.
13. Remove, and brush with shallot oil both on top and under.
14. Serve with some kecap manis and sriracha chilli.
 |
| Before steaming. I've a wooden mould and it's fun to knock the p'ng kueh out of the mould. |
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