RICE KUEH

FILLING

INGREDIENTS:
500GM GLUTINOUS RICE (SOAK 1 HOUR, DRAINED)
*SHALLOTS (CHOPPED)
*DRIED SHRIMPS (WASHED AND CHOPPED)
*FRESH MUSHROOMS (SHREDDED)
*SALT
*SESAME OIL
*PEPPER
*LIGHT SOYA SAUCES
* - TO YOUR LIKINGS (YOU CAN MORE OR LESS)

METHOD:
1/ HEAT UP THE SESAME OIL, ADD IN THE SHALLOT AND STIR-FRY TILL FRAGRANT.
2/ ADD IN WASHED DRIED SHRIMPS AND STIR-FRY TILL FRAGRANT.
3/ ADD IN THE MUSHROOMS AND STIR-FRY TILL FRAGRANT.
4/ ADD GLUTINOUS RICE, FRY TILL FRAGRANT.
5/ ADD IN SALT, PEPPER AND LIGHT SOYA SAUCES AND FRY TILL WELL COMBINED.
6/ DISH RICE INTO A 20CM STEAMING TRAY, ADD WATER TO LEVEL WITH RICE AND MIX WELL
7/ TRANSFER TO STEAMER, STEAM OVER HIGH HEAT FOR ABOUT HALF AN HOUR UNTIL COOKED.


SKIN

INGREDIENTS:
215GM RICE FLOUR
20GM GLUTINOUS RICE FLOUR
15GM TAPIOCA FLOUR
500ML WATER
1/2TSP SALT
RED COLOURING

METHOD:
1/ COMBINE ALL THE INGREDIENTS AND MIX WELL, STRAIN INTO A POT.
2/ USE MEDIUM HEAT, STIR COOK TO FORM A DOUGH AND TURN OFF HEAT.
3/ ADD SOME TAPIOCA FLOUR ON THE SOILD SURFACE, KNEAD THE DOUGH INTO SMOOTH AND NON-STICKY DOUGH.
4/ DIVIDE DOUGH INTO 45G EACH, ROLL DOUGH INTO THIN SHEET AND WRAP UP 45G OF RICE FILLING.
5/ PRESS INTO THE PEACH-SHAPED MOULD, KNOCK LIGHTLY AROUND MOULD AND KNOCK OUT.
6/ PLACE KUEH ONTO A GREASED STEAMING TRAY AND STEAM WITH MEDIUM HEAT FOR 10 TO 15 MINS TILL COOKED.
7/ DISH UP AND BRUSH THE KUEH WITH FRIED SHALLOT OIL TO PREVENT STICKING.