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.
4 cloves garlic finely chopped
5 pieces dried mushroom, soaked and shredded
50g dried shrimps
500g glutinous rice
1 tbsp light soy sauce
1 tsp salt
1 tsp pepper
1 tsp granulated chicken stock (maggie or knor brand)
280g rice flour
600ml water with a few drop of pink colouring
20g tapioca flour
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.