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Teochew Ku Tao Kueh 潮州饭桃


For fillings: variations with red  or mung bean paste  or crushed grinded  peanuts
200gm Glutinous rice  Soak for 6 hour )
1-2  mushroom sliced into small pieces
25g of dry shrimps soaked and cut into small pieces
60ml Water  
1 tbsp shallot cooking oil 
1 tbsp Soy sauce
Salt, sugar, pepper to taste

1. Soak Glutinous rice for 6 hours. Drain and steam using high heat for 20mins. Loosen the cooked rice using a spatula and allow to cool.
2. Heat the oil in a wok and fry the shallot over medium-low heat, fry till crispy and golden brown.
3. Add in dried shrimps and mushroom, stir fry until aromatic.
4. Add in the glutinous rice, and add in the seasoning. Stirring and mix well for 1 -2 mins.
5. Set aside to cool

For skin wrapper:
100gm Rice flour 
40gm Glutinous rice flour
30gm Tapioca flour 
1/2tsp Salt 
200ml Hot boiling water
2tbsp shallot cooking oil 
Few drops of red coloring  

 Skins wrapper:

1) Mix the three types of flour and salt together.
2) Add in red coloring into the hot water and pour into the flour. Mix the flour quickly  with  1 tablespoon of oil and cover with a damp cloth for 5min.
3) Knead the dough, add in another 1/2 tablespoon of oil and knead the dough until smooth and soft.
4) Divide the dough into 31gm each. Roll out into a thin sheet.
5) Flatten the dough and scoop 1 full tablespoon of fillings in the center of the dough and wrap it tightly. Form the shape of the kueh in the mold about 70-75gm each.
6) Grease the steamer and steam for 10min using medium to high flame. Brush the kueh with some  oil after cooked.
7)  Serve warm or cool . Ku Tao kueh can be kept in the fridge, and pan-fry before serve.

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