Ah Ma Collection 3: Yam Or Png Kueh 潮州芋头饭桃 - hot water dough

What're u bingeing? 又在吃什么?

吃不饱的.

Old school establishment

with yam

Hot Water Dough Technique...Yam lovers, I have shared with you the making of Yam Glutinous Rice in my last posting and you are now ready to advance to next level of making a dough to wrap them. We shall use the technique of pouring boiling water to partially cook the flours. I am using 3 kinds of flours (rice, glutinous and tapioca) to create a nice soft spongy texture. You may even play with potato starch but keep the starch flours to 50% of rice flour qty and you should be fine.

Among the Teochews, pink color means no yam and those with yam comes in white color and some red dotes on surface. For religious reasons, read ieatishotipost. I still prefer the yam ones in pink, kind of more appetizing and bring smiles to the chompers. Most chinese religious festivals, many steamer trays of these pink ones surrounded us in a small kitchen. Picky me only want to eat them panfried with black sweet sauce and a dab of chilli. Always like to eat my foods with little condiments .

The making of png kueh requires a special mould in a shape of a peach with a curved sharp pointed edge. The mould pictured below is the last piece of Ah Ma's physical memory, purchased even before I was born, and is in excellent condition under my stewardship. It is made of good solid wood and the pattern is hand crafted.

Ah Ma's kueh mould bought in 1960's

An important point here while pouring boiling water over the flours is to stir them with a pair of chopsticks gradually and letting it to cool about 5 mins and later on knead with some cooking oil till smooth. The dough is set aside to rest 60 mins before wrapping with the rice. Once you are familiar with this technique, the making of soon kueh, teochew dumpling and crystal skin dumpling, panfried jiaozi would be a breeze for you and less explanation from me is required.

hot water rice dough

yam rice (recipe)

seal in isosceles triangular shape

press the filled dough gently into the mould

gives mould a knock n out it comes

Yam Or Png Kueh 潮州芋头饭桃
Recipe: 
Dough: - soft bouncy QQ texture,  make 6 nos

• 100g rice flour
• 25g tapioca flour
• 25g glutinous rice flour
• a dash pepper
• 1/4 tsp salt
• 1 1/2 tbsps shallot oil
• 180 - 190g boiling water
• 1-2 drops red color or plain

Fillings:

• 200g glutinous rice ( can substituted 10g mung beans)
• 50g yam
• 100g minced pork -"see no sky" cut
• 2 big shitake mushrooms
• 10g dry prawns
• 50g red peanuts
• 20g cooked black eye beans (optional)
• 1 cup water or stock

a chinese herbs mix

• 2 tbsp oil
• 2 cloves garlic
• 4 shallots
• 1 tbsp fish sauce
• 1 tbsp soya sauce
• 1/2 tbsp chinese wine

• 4 spring chinese celery
• 2 spring chives
• 2 spring chinese parsley

salt sugar pepper to taste:

Method:

1. Rinse glutinous rice (no soaking)
2. Chop into small pieces...yam, mushroom, dried prawns
3. Fry garlic and onions till light brown
4. Add in yam, mushroom, dried prawns and minced pork and seasonings.
5. Continue frying till fragrant n lightly browned.
6. Add in rice and quick stir
7. Pour in the water
8. Give a stir of all the ingredients.
9. Add salt sugar pepper to taste
10. Scoop to bowl and steam 15 mins.
11. Stir in chinese celery, parsely n chives n cover 15 mins 
12. Set aside to cool before wrapping.

Dough Making:

1. Mix the three flours together.
2. In boiling water, add salt and color.
3. Pour water all over flours and mix with chopsticks to a little shaggy dough.
4. Rest dough 5 mins to cool down
5. Pour oil and knead dough till smooth.
6. Rest dough again 60 mins.
7. Divide dough into 50g each and lightly floured with tapioca flour.
8. Put small dough between plastic sheet and flatten into thin sheet.
9. Scoop 2 tbsp yam rice/ divide 6 portion and placed in center in triangular shape.
10. Seal the edges by pinching and flour lightly all around.
11. Slowly fill up the mould by pressing down.
12. Give a knock and the kueh will fall onto counter.
13. Grease steaming tray or place banana leaf and steam kuehs for 8 mins high fire and 5 mins low fire.
14. Brush shallot oil on kuehs after steaming
15. Serve them steamed or panfried for nicer flavour and crispy skin.
16. Stay fresh in fridge at least 3 days.

Cook's pointers:

• Sieve the flours or whisk them before pouring the hot water.
• Cover dough while resting
• Using plastic sheet in rolling out the dough ball is easier to handle for new hands.
• Pinch off excessive dough at the 3 corners after wrapping.

Workshop available @ Palate Sensations Singapore 

- tel 65 64789746

food quote:  僧多粥少:  "Too many monks and too little congee" -- Not enough to share.

Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers