Recipe Ingredient
- Pastry Dough:
- 150g glutinous rice flour
- 150g rice flour
- 5 tbsp corn oil
- 200ml boiling hot water
- Just enough cold water
- 1/4 tsp salt
- A few drops red colouring
- Filling:
- 35g black-eyed beans (mei dau), soaked for two hours and boiled until just cooked
- 75g glutinous rice, soaked for two hours and steamed for 15 minutes till cooked
- 10g dried shrimps, soaked, drained and finely chopped
- 10g preserved salted radish (choy poh), finely chopped
- 1 dried mushroom, diced
- 1 tsp chopped spring onions
- 1 tsp chopped coriander leaves
- 2 tbsp oil
- 1/2 tsp chopped garlic
- Seasoning:
- 3/4 tbsp fish sauce (nampla)
- 1/2 tsp sesame oil
- 1/2 tsp sugar
- 1/2 tbsp chicken stock granules
Instructions
- To prepare the filling, heat oil in a wok and fry garlic until lightly golden. Add dried shrimps and salted radish, stir-fry until aromatic. Stir in mushrooms and fry until fragrant. Add black-eyed beans and steamed glutinous rice; mix.
- Add seasoning and stir-fry well for 30-40 seconds. Remove into a mixing bowl and add in spring onions and chopped coriander leaves. Leave aside to cool then shape into small balls to be used as filling.
- Combine hot and cold water. Add salt and colouring. Put sifted flours into a mixing bowl. Pour in coloured warm water; combine mixture to form a half-cooked dough. Add in oil and knead to a smooth dough.
- Divide dough into 20 equal portions. Wrap each ball of filling with a piece of dough. Dust wooden moulds lightly with a little tapioca flour. Put the balls of kuih into the mould. Press lightly then tap out the kuih.
- Place kuih on a lightly-greased steaming tray. Steam over medium heat for 10 minutes or until cooked. Brush kuih lightly with corn oil and serve immediately.
