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
1½ tbsp shallot cooking oil
1½ 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
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
200ml Hot boiling water
2tbsp shallot cooking oil
Few drops of red coloring
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 1½ 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
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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