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Steamed Glutinous Rice Pie

Recipe submitted by ND14

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I broke my original mould and I am using the Moon Cake mould instead. This is a Teo Chew favourite snack.

Serves 12

Ingredients

Ingredients for dough
200 gms rice flour
50 gms tapioca flour
½ teaspoon salt
350 ml boiling hot water
2 tablespoons of mashed strained beetroot juice for colouring
Ingredients for the fillings
2 cups white glutinous rice (wash, soak for 4 hours or overnight)
50 gms dried prawns(soak in water, drained)
½ cup dried mushrooms (soaked, drained and sliced)
1 tablespoon fish sauce
1 tablespoon sesame oil
3 tablespoons water
1 teaspoon sugar
1 teaspoon black pepper
2 tablespoons vegetable oil

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Method

Method for making dough
Add flour and salt into a mixing bowl.
Pour boiling hot water and using a wooden spoon, quickly stir to mix together
Cover the bowl with a plate.
Let it stand for 10 mins(to cool it)
Remove and add beetroot juice and knead to form a dough.
Method for Filling
Put glutinous rice in steamer and steam for about 30 minutes until cooked.
Set aside.
Heat 2 tablespoons of oil in frying pan.
Add dried prawns and stir fry till fragrant.
Add mushrooms and remaining ingredients and stir fry thoroughly.
Add steamed glutinous rice and fry till well mixed.
Add water if too dry.
Leave to cool.
Method for making the pie
Take a portion (50 gms) of pink dough.
Flatten it into a round disc and add about 2 tablespoons of cooked glutinous rice.
Pull the sides up to make back into ball.
Put the dough in the mould, press to flatten.
Turn over, and knock on the side of the mould to release the dough.
Brush it with a little oil, steam over rapid water for 10 mins.
Serve with sweet sauce or chilli sauce.

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Notes & Tips

Dip your hands with oil when kneading the dough to prevent the dough from sticking. Adding braised peanuts and chinese sausages to the filling will give it more flavour.