Ku Tao Kueh 潮州饭桃

My aunty Karen requests that I make some Teo chew Ku Tao kueh for her. Personally I do not like Ku Tao kueh cos I have yet to taste a good tao kueh. The ones sold in the market are always hard and chewy. Since my aunty requested for it, I decide to experiment to create a more softer and less chewy Tao Kueh and yet still retain the characteristic of the kueh.
This is my second experiment in making a softer Tao Kueh. This time, I fine tune the water, flour and starch ratio to create a thinner skin and softer kueh. I think I get it right this time, the kueh is now soft and less chewy with a melt in your mouth texture. When I presented the kueh to my church cell group members, everyone went cracy and requested that I made some more for them.


For fillings: variations with red or mung bean paste or crushed grinded peanuts
200gm Glutinous rice Soak for 6 hour )
1-2 mushroom sliced into small pieces
25g of dry shrimps soaked and cut into small pieces
60ml Water
1½ tbsp shallot cooking oil
1½ tbsp Soy sauce
Salt, sugar, pepper to taste

1. Soak Glutinous rice for 6 hours. Drain and steam using high heat for 20mins. Loosen the cooked rice using a spatula and allow to cool.
2. Heat the oil in a wok and fry the shallot over medium-low heat, fry till crispy and golden brown.
3. Add in dried shrimps and mushroom, stir fry until aromatic.
4. Add in the glutinous rice, and add in the seasoning. Stirring and mix well for 1 -2 mins.
5. Set aside to cool

For skin wrapper:
100gm Rice flour
40gm Glutinous rice flour
30gm Tapioca flour
1/2tsp Salt
200ml Hot boiling water
2tbsp shallot cooking oil
Few drops of red coloring

Skins wrapper:
1) Mix the three types of flour and salt together.
2) Add in red coloring into the hot water and pour into the flour. Mix the flour quickly with 1 tablespoon of oil and cover with a damp cloth for 5min.
3) Knead the dough, add in another 1 tablespoon of oil and knead the dough until smooth and soft.
4) Divide the dough into 31gm each. Roll out into a thin sheet.
5) Flatten the dough and scoop 1 full tablespoon of fillings in the center of the dough and wrap it tightly. Form the shape of the kueh in the mold about 70-75gm each.
6) Grease the steamer and steam for 10min using medium to high flame. Brush the kueh with some oil after cooked.
7) Serve warm or cool . Ku Tao kueh can be kept in the fridge, and pan-fry before serve.

For more info please also visit my website Ku Tao Kueh

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