Recipe for 20-25 pieces
Ingredients(filling)
15 shallots
8 dried mushroom
70gm dried shrimps
200-300gm pork belly
1 can braised peanut
600gm glutinous rice(soak 3 hrs, drain)
Seasoning:
1 tsp salt
1 tbsp dark soy sauce
1 tsp pepper
1 piece chicken stock
Dough:
500gm soon kueh flour (+ some extra for kneading)
1000ml boiling water
3 tbsp cooking oil
1 tsp salt
Method:
1. Heat 2 tbsp oil in wok, fry shredded pork, small shallots, dried shrimps & shredded mushrooms. Stir in seasoning. Add glutinous rice to the above ingredients, stir fry & add 100ml water. Continue fry for 10mins. Transfer rice to steamer & steam for 20 mins. You may sprinkle some water on rice during steaming.
2. Boil 1000ml water, add 1 tsp salt & 2 tbsp oil. Turn fire low, add in sieved flour & stir continuously with a pair of chopstick till it form a dough. Off fire & cover dough with a wet towel & let it sit for 10 mins. Remove flour dough from pot & knead it into a smooth dough by adding 1tbsp oil. U may use some extra soon kueh floor for kneading if it stick on your hand.
3) cut dough into 20 small pieces, roll out & wrap filling in dough. Press into Png Kueh mould.
4) brush oil on front & back of kueh. Line them on steamer tray & steam for about 10 mins over medium heat.
* soon kueh flour is available from Fairprice.