Before the year end in a few hours, I better record this post as my personal achievement thus far. At the same time, I'm also proud that this food had been selected by"MySingaporefood" and published here.
Unlike our better known dish, Hakka Thunder Rice 擂茶， selling in some hawker centres, you won't be able to find this pink kueh around easily.
This is a very traditional hakka dish well-liked by everyone in our family. As the whole process is very tedious, it is considered a big project 大工程 in our family :D
All my siblings (including my 2 brothers) know how to shape the kueh, except the most important thing, the proportion of each flour for the skin... After my numerous attempts, I'm glad that I've arrived at the skin texture that is very satisfactory and pretty similar to my mum's. This post is specially dedicated to my mum for her 铁沙掌 (iron hand) in kneading the hot dough. 😊
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| Ready for steaming |
Make 24 pcs (each abt 38g)
Fillings:
Turnips - washed, skinned n grate
carrots - washed, skinned n grate
black fungus (optional) - washed and soaked till expand n soften
Dried shrimps - washed and soaked to soften
Minced meat
Pork lard 猪油渣 ( optional, if you have time to extract the oil. This will definitely further enhance the finished kueh)
Seasonings:
Salt
Sesame oil
* The following is my way of frying. You definitely can fry it your way.
Method
1. Heat up your wok. Add dried shrimps to remove residue water and prevent splatter. Push aside. Heat up some cooking oil in the same wok. Return the dried shrimps to the hot oil. Fry till very fragrant (important). Dish up without the oil.
2. In the same wok, fry the minced meat till dry and slightly brown.Dish up.
3. In the same wok, add some oil. Stir fry the black fungus a while. Prepare to take cover! Dish up.
4. In the same wok, heat up some cooking oil. Add turnips and carrots and stir fry over high heat for abt 5 minutes. Lower the heat. Add salt and sesame oil. Mix well. Add black fungus, minced meat and dried shrimps, pork lard if using. Mix thoroughly. Adjust taste accordingly to your preferred saltiness. Drizzle some more sesame oil if you want. Remove to a big bowl and let it cool completely before using.
Dough ingredients
300g Rice flour
80g Tapioca flour
1t salt
Pinch of sugar
3 drops of rose pink colouring (optional)
600g boiling water
1T cooking oil (any flavourless cooking oil)
20g Tapioca flour (reserve flour 手粉 - may need more)
Method (by stand mixer)
1. Add rice flour, tapioca flour, salt and sugar together. Mix well. If possible, sieve the dry ingredients.
2. Pour the dry ingredients in the mixer bowl. Drizzle 3 drops colouring. Switch on your mixer on low speed.
3. Pour in the hot water along the edges as the dough hook is mixing. Use a rubber spatula to scrape the side of the mixing bowl to bring the lumpy flour closer to the dough hook. Mix till the flour n water are smooth.
4. Add in the oil. Mix till incorporated.
5. Transfer the semi-cooked dough to a floured work top. Give a few knead to smoothen the dough. If sticky, sprinkle some reserve flour.
6. Divide dough into equal portion. Cover with a cloth to prevent the dough from drying.
7. Rolled into oval shape. Make a well in the centre of the dough like a nest.
8. Using your thumb n index finger,widen the nest, thinning the edges n sides as you go along. Leave a thickness of about 0.5 mm at the bottom.
9. Fill the nest with your fillings. Overlap the left and right flap to close the dough. Set aside. Continue with the rest of the dough.
10. Arrange the shaped kueh on a greased tray. Steam in a wok with rapid boiling water. High heat. 12 mins or till cooked. Done !
11. Serve hot or cold over a cup of pipping hot MILO.
Method (by hand)
1. In a big mixing bowl, add rice flour, tapioca flour, salt and sugar together. Mix well. If possible, sieve the dry ingredients.
2. Pour the hot water along the edges of the bowl. Using a spatula, stir quickly to incorporate the flour and hot water. It will appear lumpy. Cover the bowl with a plate. Let it stand for about 10/15 mins.
3. Remove from bowl and transfer to a floured work top. Knead in the cooking oil till well incorporated and smooth.
4. Divide dough into equal portion. Cover with a cloth to prevent the dough from drying.
5. Rolled into oval shape. Make a well in the centre of the dough like a nest.
6. Using your thumb n index finger,widen the nest, thinning the edges n sides as you go along. Leave a thickness of about 0.5 mm at the bottom.
7. Fill the nest with your fillings. Overlap the left and right flap to close the dough. Set aside. Continue with the rest of the dough.
8. Arrange the shaped kueh on a greased tray. Steam in a wok with rapid boiling water. High heat. 12 mins or till cooked. Done !
9. Serve hot or cold over a cup of pipping hot MILO. Heavenly!
