Saturday, May 16, 2009

Puen Kueh

I was in the mood for some puen kueh today and was also thinking of giving some to my mom and aunties. I have quite a few aunties to give and I am glad I had made enough for all of them. Here is sharing with you my puen kueh.

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Filling:
4 cloves garlic finely chopped
5 pieces dried mushroom, soaked and shredded
50g dried shrimps
500g glutinous rice

Seasoning:
1 tbsp light soy sauce
1 tsp salt
1 tsp pepper
1 tsp granulated chicken stock (maggie or knor brand)

Dough:
280g rice flour
600ml water with a few drop of pink colouring
20g tapioca flour

Methods:
1. Soak glutinous rice in water for 2 to 3 hours. Drain and then steam rice on a tray for another 20 minutes.
2. Heat 2 tbsp of oil in a wok. Fry garlic, mushrooms and dried shrimps until fragrant. Stir in seasoning.
3. Add steamed glutinous rice and mix well. Leave it to cool down before using it.
4. Combine rice flour and tapioca flour together and add water and knead until smooth. Mix it in wok over low heat until dough is formed. Lightly dust worktop with tapioca flour, place dough on worktop and knead until smooth. Divide into small portion.
5. Wrap the filling with dough and press onto mould. Knock out the puen kueh and place on a light oiled tray and steamed over high heat for 10 to 12 minutes.
6. After steaming, apply some oil onto the steamed kueh to prevent them from sticking together.

Note: You can add some pork belly and canned braised peanut to the filling if you like.

25 comments:

Mummy Zuan said...

drool....hello hugbear..that is chinese foog right?can we muslim eat that..?look delicious..really want to try it..hehe..where can find it?

Hugbear said...

Mummy Zuan, of course muslim can eat this. The fillings are glutinous rice, hae bee, mushroom and canned peanut. If you cannot find halal canned peanuts, then you can boil the peanut yourself. I omitted pork in the filling as I do not like to put pork in it.

Carrie said...

Hi Hugbear,

Can u kindly share this recipe?? I wanna try to make some for my mom, she looovveee these kueh very much!

Thanks in advance!

Hugbear said...

Hi Carrie, I am sorry I don't have permission to share this puen kueh recipe.

Ellena said...

Wow..Hugbear... these sure look better than store bought de.. all is so nicely wrap de ingredients full full... :p

Anonymous said...

Hi Hugbear,
understand u dont have permission to share the recipe,but pls ask for the permission so as not to let good things go to waste,thks in advance regds jtc

Cookie said...

Hi Hugbear, your peng kueh looks so good with thin skin and pack with fillings!

I wish you will share the recipe too (cos my son loves this!) :-)

Kathryn said...

would be great if u can seek permission to share this recipe. I love to try making this peng kueh

Hugbear said...

I am sorry but because this recipe is being used for selling I cannot post the recipe. I have however other recipe from recipe book that I can type and post it up here.

晶晶 said...

hi! i has been follow ur recipe sometimes! was recommended by my auntie since chinese new year!
i love ur works! jz wan to ask how did u use oil when mould?

Hugbear said...

I don't really understand your question jingjing.

Cook.Bake.Love said...

Hi Baking Mum,

Are u teochew? My grandmother made very nice peng kueh, we called it 'kueh tuo' or 'tuo kueh' (because of the peach shape) in teochew.

Other than the ingredients u mentioned, my grandma also added pork belly, dried mushroom and dried shrimps.

Ever since my grandmother passed away we never made this at hgme. Though I can always buy from store but the taste is different, I miss my grandma homemade one so much.

Anonymous said...

You mean you finally gotten permission to publish this recipe??!! thank you.

jodie

Anonymous said...

Hi, can you pls advice where to get the mini moulds? Thks.

Anonymous said...

Hi Baking Mum,

May I knw where did you buy the mini mould for this puen kueh?

Thanks

kelly

Anonymous said...

Lee,

I am soooo HUNGRY for your Peng Kueh, it looks so good!

wink

Hugbear said...

I bought the mini moulds from Ghim Hin Lee near Geylang Serai.

Anonymous said...

Hi Leelee,

I dun quite understand this sentn, did u place the flour mixture in wok over low fire? thks

"Combine rice flour and tapioca ... Mix it in wok over low heat until dough is formed

Hugbear said...

Actually I just copy this recipe from a cookbook. The one I did was just to pour boiling water into the flour and mix it with the help of a machine or a rolling pin. I have not tried the cooking method.

Anonymous said...

Oh I see. So this recipe is not the one that you used to make the kueh.

Anonymous said...

oh..so this recipe is not the one from ur friend.
May i ask if u able to get permission from her to post out? I believe many of us here wld certainly look fwd to try out a gd tested recipe =)

kogas5@yahoo.com

thks Lee Lee

Chow and Chatter said...

this looks wonderful

Anonymous said...

Hi LeeLee
I tried to make Tau Sar Piah twice. Failed the 1st time, 2nd time, skin too thick. Saw your tau sar piah on yr blog and would like to try your recipe. Do you mind sharing yr recipe please? My email is kangshirlyn@gmail.com
Thanks and regards
Shirlyn

Hugbear said...

Hi Shirlyn, I will try to get the tau sar piah recipe typed and post it up here as soon as I can find time to do it.

A Full-Timed Housefly said...

Will try to follow your recipe btw where to buy the mould huh ? Kindly advise , thanks !

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