• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • Pastry wrapper
  • 250g rice flour
  • 85g glutinous rice flour
  • 40g castor sugar
  • 35g cooking oil
  • 160-170ml water
  • A little pink colouring
  • Filling
  • 2 tbsp oil
  • 1 tbsp chopped dried radish (choy poe)
  • 4 dried Chinese mushrooms, soaked and diced
  • 150g cooked glutinous rice
  • 85g chopped toasted peanuts
  • Seasoning
  • ½ tsp salt
  • ¾ tsp sugar
  • ½ tsp pepper
  • 1 tsp sesame oil


  1. COMBINE both flours, sugar and oil in a mixing bowl. Pour in water gradually to mix and add colouring. Knead well to form a soft dough.
  2. Divide the dough into equal portions. Wrap each portion with some filling (recipe follows) and shape into a ball. Place into a wooden or plastic peach shaped mould. Press in slightly and knock out the kuih.
  3. Place them on greased banana leaves and steam over high heat for 7-8 minutes or until cooked through. Remove and immediately brush with a little cooking oil.
  4. For the filling: Heat oil in a saucepan and fry dried radish until fragrant. Add mushrooms and cooked glutinous rice to mix. Add seasoning and stir-fry until well combined. Stir in peanuts to mix. Dish out and leave to cool.

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