Red Shell Peach Kueh
1.
Prepare savory fillings: soak and dice shiitake mushrooms, wash dried shrimps and cut into small pieces, peel and cut chestnuts into small pieces, stir-fry dried tofu strips and crush them, diced celery, and cut pork belly into narrow slices.
2.
Add oil in a hot pan, stir-fry the ingredients in a pan over medium heat, put the celery afterwards, and add monosodium glutamate, salt and pepper (or five-spice powder).
3.
Cook the rice in the rice cooker first. Mix glutinous rice and Thai fragrant rice in a ratio of 3:2. Use less water. 2 cups of rice and 1 cup and a half of water are enough. Take a portion of the cooked rice and mix well with the salty filling.
4.
Prepare sweet fillings: processed ginkgo (to remove bitterness and pickled sugar), diced winter melon, white sesame seeds (fried), white sugar
5.
Take the remaining part of the rice and mix well with the sweet filling.
6.
After the fillings are prepared, wait until they are cooled before they can be wrapped. Prepare kueh skin: mix kueh teow, sticky rice noodles and corn starch in a ratio of 3:2, and a little bit of red yeast rice (for coloring).
7.
Prepare the kueh mold, the red one is the traditional kueh mold shape, this time use the newly bought peach-shaped moon cake mold.
8.
Boil the kuey teow in a pot under water.
9.
The soft boiled kway teows are drained and placed in a basin. Add red cherry rice and noodles boiled with water. Red yeast rice can be omitted for coloring, because it is red for worship. This time I added a lot, it seems that the amount is small, and the steamed out is so red, the amount needs to be mastered.
10.
Stir evenly with chopsticks.
11.
And into a smooth dough.
12.
The dough is evenly divided into small pieces, flattened and wrapped into fillings. This is salty.
13.
Wrap in sweet fillings.
14.
Shaped into a triangular shape.
15.
Put it into the mold and print it.
16.
Boil the water in the pot and steam on high heat for 13 minutes. It's so red after steaming, and there is too much red yeast rice.
17.
It looks good when it's steamed. After it is steamed, let it cool and fry it on both sides when you eat it.
Tips:
1. The kuey teow can be made without using kuey teow. In the past, only sticky rice noodles were used to make the skin. Now there are also rice noodles and kuey teow that are added to make it crispier.
2. Pickled ginkgo: After buying it, beat it with a hammer, remove the shell, boil it in water and then peel it, cut in half and remove the core, soak the ginkgo meat in water, change the water every one or two hours, and change it several times until nothing bitterness. The soaked ginkgo meat is sprinkled with sugar and marinated. It can be refrigerated and taken out when you want to eat it.
3. The seasoning of the filling can be a little thicker, because the flavor is absorbed by the skin after being wrapped in the skin and steamed.
