Teochew Perng Kueh (潮州饭馃)

My 1st attempt to make these kueh... It's a combined recipe, Dough for Soon Kueh and for the method of cooking the filling is over Here.
So funny, I found much easier to make these kueh than making Soon Kueh, dunno Y!?? Maybe due to using a mould, juz form it into sharp then press into the mould... Tada! Okie liao... Or am I in good mood yesterday night while making them!??? Kekeke! Dunno leh...???

Makes abt 20 - 24 nos.

Ingredients:

(For the Filling)

• 60g Raw Peanuts
• 1-1/4 cup Glutinous Rice
• 420ml Water
• 1/4 tsp Salt
• 2 tbsp Cooking Oil
• 100g Dried Shrimps, soaked & drained
• 10 nos. Chinese Mushroom, soaked, drained & shredded
• 1/2 cup Fried Shallots

(Seasoning)

• 1/2 tbsp Dark Soya Sauce
• 1 tbsp Light Soya Sauce
• 1 tsp Ground White Pepper
• 1/2 tsp Salt
• 1 tsp Sesame Oil
• 1 tsp Ground White Pepper

Method:

1. Boil peanuts until soft, drain and set aside.
2. Wash the glutinous rice. Let soak in the water for about 10 minutes. Drain. Put glutinous rice into the rice cooker; Add in the 420ml water and 1/4 tsp salt; Mix well. Cook as per normal.
3. Heat oil in a wok, add dried shrimps and stir-fry till fragrant; Add mushrooms and peanuts; Add in all the seasoning and fried shallots, stir well; Dish up and set aside.
4. Pour the mixture into the cooked rice and mix well using a pair of chopstick. Leave rice uncover to cool.

(For the Dough)

• 300 g Rice Flour
• 75 g Tapioca Flour
• 40 g Wheat Flour
• 520 ml Boiling Water (more/less depends on the dryness of flours)
• 4 tsbp Cooking Oil

Method:

1. Sift flours into a mixing bowl; Add boiling water and oil; Stir with a pair of wooden chopstick to form a pliable dough.
2. Pour out the dough and knead till smooth; Put it back to the mixing bowl & cover bowl with a damp cloth.
3. Pinch some rice flour into the mould and until mould is lightly coated with flour; Pour out excess flour if there's any.
4. To wrap - Divide dough into small portions. Roll each portion into ball and roll out into a circle. Wrap some filling in the centre; fold up the side and put dough into the mould; Press the dough with your palm and finger to ensure the mould is filled.
5. Turn over and hit at the side of the mould to release the moulded kueh. Put moulded kueh onto a lightly oiled plate. When plate is full; Bring kueh to steam in a rapid boiling water for 10 - 12 minutes. Remover and brush with oil.
6. Repeat step 4 and 5 until dough and filling are finished.

Note to share: Always cover the unused dough with a damp cloth while doing the wrapping. If you like to finish the wrapping for all kuehs b4 steaming, pls remember to brush a little oil on to the kuehs. If not the end-result of the kuehs will be harder and dry. HTHs.