Png Kueh is best served with drizzles of sweet dark soy sauce & chili sauce onto it. Note that kuehs are more suitable to be pan fried the next day as the dough will no longer be as soft as the day they were made, thus making it easier for pan-frying. Refrigerate left over kuehs for storage.
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 smooth dough.
Method for Filling
Put soaked drained glutinous rice in steamer and steam for about 30 minutes until cooked.
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 is too dry.
Leave to cool.
Method for making Png Kueh
Take a portion (60 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 Png Kueh mould, press to flatten into shape.
Turn over, 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 and/or chilli sauce.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Coat your hands with oil when kneading the dough to prevent the dough from sticking. Adding chinese sausage to the filling will give it more flavour.
Vegetarian can omit dried prawns.
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