Teochew Savoury Kuih


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

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

3/4 tbsp fish sauce (nampla)
1/2 tsp sesame oil
1/2 tsp sugar
1/2 tbsp chicken stock granules


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.

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