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Teochew Png Kueh RECIPE

September 17, 2021 by thokohmakan

Jump to RecipePrint Recipe

“Teochew nang,
ka cheng ang ang, 
Kaki nang, 
Pak si boh siang kang.”
– A famous Teochew saying


(Translation: Teochew people,
Have red backsides,
To beat one of our own to death;
Is not a problem)

If you ever meet a Teochew, chances are – they will be familiar with the saying above. Witty musings aside, the Teochews are also known for their cuisine, especially braises dishes and the very humble Teochew porridge.

In this post, we learn to make a lesser known but delicious Teochew treat called Png Kueh 潮州饭桃.

Savoury rice dumplings

Png Kueh is Max’s favourite childhood snack. 

Pronounced as Perng with a silent “R” this kueh literally means rice peaches in Teochew.

It is a savoury dumpling which contains glutinous rice, peanuts, mushrooms and dried shrimps.

A traditional snack originating from the Teochew community, these kuehs are not as famous as other kuehs in Malaysia.  In fact, many of our friends (including those of Teochew descent) have not tried these. 

Peach-shaped snacks

Shaped into a peach (which signifies longevity and immortality in Chinese), these kuehs are often sold in pink or white coloured skins made from rice flour.  

The colours are symbolic. The pink kuehs represent joy and are usually served as offerings to heavenly gods, while the white ones are offered to ancestors residing in hell.

Hence, white png kuehs are usually adorned with a simple red dot to ensure they are of the auspicious kind. 

Pan-fry for crispy skin 

  • Pan-fry for charred skin
  • Pan-fried vs. steamed dumplings

When Max was younger, his paternal Teochew grandma used to bring home these png kuehs bought from the wet market. The best way to eat these is to pan-fry them until slightly brown and charred.

This results in a lovely caramelised crisp skin, while the inner skin and filling remained soft and tender. 

However, these kuehs are rarely sold these days – hence, we have decided to make them ourselves. 

Delicious filling

These png kuehs are extremely delicious. The filling mainly consists of glutinous rice, with flavours coming from dried shrimps, mushrooms, and chye poh (fermented radish). 

The skin is made from rice flour (not glutinous rice flour, mind you) – hence, it makes sense that these delectable treats are called “rice peaches”. 

If you haven’t tried png kuehs before, the flavours are pretty close to the well-known Cantonese ‘loh mai fun’ dish, except ours are wrapped in dumpling skin.

Although the traditional recipe includes chye poh (fermented radish), we omitted them as our family does not like the fermented vegetable. 

Traditional png kuehs also do not contain any meat, but we included some pork bits for extra protein. Any cut is acceptable as long as it can be finely diced. 

Chinese celery leaves are a key ingredient for png kueh – but feel free to swap it out with coriander leaves if you can’t find them. 

Where to get the mould?

You’ll need the peach-shaped mould to accurately make the png kuehs. You should be able to get these from Lazada or traditional Chinese shops that sell cookware and cockery. 

A labour of love

It requires a lot of preparation and work to make these traditional kuehs. Firstly, you’ll need to rinse and soak the glutinous rice overnight. This is to ensure the rice cooks and absorbs the moisture evenly. 

Secondly, you’ll need time to cook the filling, make the dumplings, and finally steam them in batches. As such, these png kuehs were usually cooked as a family to celebrate festivals and special occasions. 

Key tips 

The key steps are detailed in the recipe below, but we want to highlight some important tips here.

1. If you can’t soak the rice overnight, soak them for at least four hours.

  • Retain water used to soak mushrooms and shrimps

2. Retain the water used to soak the mushrooms and shrimps and add them when cooking the filling. This will add moisture and provide some natural umami flavour. 

3. When making the dough, slowly add the freshly boiled water into the rice flour. Allow it to rest for five minutes to enhance the stickiness when kneading the dough. 

4. Grease hands with oil and rub with some flour when making the dumplings to prevent them from sticking to your end. Ensure that each kueh has generous filling, with every ingredient present. 

5. Finally, brush the kuehs and banana leaf lightly with oil before steaming to prevent them from sticking to the rack, and the protect the skin from breaking. 

6.Any kuehs that have been freshly shaped should not be left out too long or the skin will dry out.  Hence, we recommend making enough kuehs to fit your steamer’s capacity, and making them in batches.

How to store the kuehs

Once the kuehs are cooked, allow them to cool down and serve immediately.

Our favourite way to enjoy the kuehs is to pan-fry them after to get crispy skin.

Steamed kuehs can be stored in the fridge for a week, or in the freezer for a month. The skin will harden once stored. 

To enjoy them, simply reheat in a steamer or microwave until they are soft and warm. 

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Key steps in pictures

Teochew Png Kueh RECIPE
Print

Teochew Png Kueh RECIPE

Recipe by ThoKoh MakanCourse: Lunch, Dinner, SnacksCuisine: Teochew, ChineseDifficulty: Intermediate
Servings

10

servings
Prep time

1

hour 

30

minutes
Cooking time

40

minutes

Let’s make Teochew Png Kueh. These are rice dumplings shaped into peaches with delicious filling of glutinous rice, mushrooms and shrimps. This recipe yields about 18 dumplings.

Ingredients

  • Filling
  • 250g glutinous rice, rinsed and soaked overnight

  • 50g dried shrimps, soaked and minced 

  • 5 dried shiitake mushrooms, soaked and diced 

  • 3 garlic cloves, minced 

  • 5 shallots, thinly sliced 

  • 50g peanuts 

  • 100g pork shoulder/loin, diced 
    (marinated with 1/2 tsp soy sauce and a dash of pepper)

  • 30g chye poh (optional) 

  • 1 tsp of Chinese celery leaves, finely cut 

  • cooking oil

  • Seasoning
  • 1 tbsp light soy sauce 

  • 1/2 tbsp sesame oil

  • salt and pepper to taste  

  • 3-4 tbsp of water used to soak shrimps and mushrooms

  • Dumpling skin
  • 380g rice flour 

  • 500ml freshly boiled water 

  • 150g tapioca starch 

  • 1/2 tsp salt 

  • 1-2 drops of red food coloring 

  • 1 tsp oil 

  • Other ingredients/utensils
  • Peach-shaped mould

  • Banana leaves

Directions

  • Soak rice the day before
  • Rinse glutinous rice 2-3 times. Soak rice in water overnight or for 4 hours at least before cooking. 
  • Cook rice and prepare mushrooms and shrimps
  • Once the rice is ready, drain excess water. Place rice in a steaming dish and add water into steamer. Steam over high heat for 30 minutes. Remove when done and allow rice to cool down. 
  • While waiting for rice to cook, rinse and soak the dried shrimps and dried mushrooms in water until soft. Dice the mushrooms and mince the dried shrimps. Please retain the water used to soak the mushrooms and shrimps. 
  • Cook fillings
  • Add 1-2 tbsp of cooking oil into a wok over medium heat. Fry the garlic, shallots, dried shrimps (and chye poh, if using) until fragrant. 
  • Add the marinated pork and fry for 2-3 minutes. 
  • Add the mushrooms, steamed rice, and peanuts. 
  • Add 3-4 tbsp of water used to soak the mushrooms and shrimps. You may add more water if you prefer more moisture. Mix well. The rice should not be too mushy or dry. 
  • Add light soy sauce, sesame oil, salt and pepper. Adjust to taste. Turn off fire and add the Chinese celery leaves. Mix well.
  • Once done, set aside to let it cool down. 
  • Prepare dough
  • Place 380g of rice flour in a bowl and slowly mix in 500ml of fresh boiled water. Use a spatula to avoid getting burnt. Once done, cover with lid and allow dough to rest for 5 minutes. 
  • Slowly fold in 150g of tapioca flour. Once done, add 1-2 tbsp of red food colouring, salt and oil. Mix well until you get pink dough. 
  • Use your hands to knead the dough. You may grease your hand with oil or brush with some flour to ease the kneading process. 
  • Knead until dough is smooth and sticky. Cover bowl with damp cloth to prevent dough from drying out. 
  • Making the dumplings
  • Dust some flour over the mould, and grease hands with oil and flour to ease the process.
  • Take a handful of dough, flatten it into a round shape on the palm (you may use a rolling pin). 
  • Place a spoonful of filling in the middle (the amount will depend on the size of your mould). Slowly, fold over and pinch the edges together to cover the filling. Roughly shape the dumpling into a triangle shape. 
  • Press the dumpling into the mould firmly, ensuring that it fills up the cavity. 
  • Turn the mould over, and gently knock out the dumpling.
  • We recommend making the dumplings in batches to fit your steamer’s capacity. 
  • It’s steaming time!
  • Place a banana leaf in the steamer rack and brush it lightly with oil. This will prevent the kuehs from sticking to the rack. 
  • Brush the kuehs with oil and place them onto the steamer rack. 
  • Steam over medium heat for 15 minutes. Remove when done.
  •  Make and steam kuehs in batches until the dough and filling had finished. 
  • Allow kuehs to cool down and enjoy.
  • Bonus step!
  • Lightly pan fry the kuehs with some oil until the skin is slightly brown and crispy. 

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Filed Under: Chinese, Chinese Recipes, Frying Recipes, Homemade, Pan Recipes, Pork, Pork Recipes, Recipes, Snack Recipes, Steam Recipes

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[Muslim-owned] Sang Kout Cafe is a quaint little c [Muslim-owned] Sang Kout Cafe is a quaint little cafe located in Pekan Sungai Besi, Kuala Lumpur. ☕️🍃

This cafe was a lovely find for us as Pekan Sungai Besi felt like a town untouched by time with its two-lane streets, pre-WW2 shoplots, central wet market and old shops. 🏬

In some ways, Pekan Sungai Besi reminded us of the central town areas in Kuala Kubu Bharu, Selangor and Bidor, Perak. 

Pekan Sungai Besi used to be the central hub of mining activities ⛏ back in the days - and is only a 20-minute drive from the KL city centre.

We were here on the second day of CNY to take a break from the Chinese food and festivities. 🧧🧧

Thanks to the lovely weather, we had a good time savouring the Pandan Gula Melaka Cake (RM11.90) and Latte (RM7) as we surveyed the streets from the al-fresco seating area. 

I supposed the cafe name is accurate, as we found ourselves "tersangkut" in time as we were transported to the Old Malaya days. 

#thokohmakancoffee #cafeculture #cafehoppingkl #cafehopping #cafehopkl #klbarista #baristakl #sangkoutcafe #klfood #latte #klfoodie #eatdrinkkl #makanbest #eatnowkl #cafefolome #coffee #coffeelover #cafehoppingmalaysia #klcoffeespots #sungaibesi #cafe #pekansungaibesi #cafeculturekl #quaint #malaysiacafes #goodcoffee #cafeculturemy #sungaibesi #mycafe #gulamelaka
[Non-halal] Looking for some Nyonya Kueh in Penang [Non-halal] Looking for some Nyonya Kueh in Penang? 🌈🏝

Located off Lebuh Chulia, Moh Teng Pheow has been making nyonya kuehs since 1933. 

This establishment was set up by Mr Moh (of which the place is named after), who used to supply kuehs to various bicycle peddlers back in the day. 

Now operated by the third generation - the kueh factory/canteen continues to dish out more than 20 varieties of Nyonya kuehs on a daily basis as well as other local delicacies. 

Our favourites were the Kueh Bengka, Pai Tee and Seri Muka. 

Read more on ThokohMakan.com
Link in bio.

#thokohmakan #kueh #mohtengpheow #nyonyakueh #kuehlover #angkukueh #kuihbengkaubi #malaysiankueh #snack #penang #serimuka #kuihlapis #kuih #kuehmueh #malaysia #sedap #pgfoodie #jommakan #teatime #snacktime
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Siew yoke or Chinese roast pork belly is a staple dish in many Cantonese restaurants around the world 🌎👲🧧.

Along with char siew and roast chicken, it is considered a part of siu mei 燒味 or roasted meat dishes in Cantonese cuisine. 

So what are the qualities of a good siew yoke? 
✅ A good siew yoke should have crispy and crackling skin. 💢
✅ The meat should also be tender and well-seasoned, but never too salty. 😘
✅ A good pork belly cut should have a good ratio of fat-to-meat - preferably with three distinct layers of skin, fat, and meat (三层肉)👌.

Here's our recipe to make siew yoke with key tips to get crispy and crackling skin, while ensuring the meat remains tender and juicy. 🥰🥰

Instead of fermented red beancurd (nam yue or 南乳 in Cantonese), we like to use minced garlic as the main aromatic for that distinct, umami, garlicky flavour.

Full recipe on ThokohMakan.com
Link in bio. 👀
Reel coming soon! 🎥🎞️

#thokohmasak #siewyoke #烧肉 #roastporkbelly #chineseroastpork #homecookedfood #homecooking #malaysiahomecook #malaysianfood #malaysianhomecooking #homechef #malaysia #siumei #燒味 #三层肉 #chineseroastpork #chineseroast #porkbelly #recipe #roastdish #homecook #homechef #garlic #malaysianrecipe #cantonese #chinesefood #asianfood #chineserecipes #siewyokerecipe #cnyrecipe
[Pun-filled wishes ahead!]
Hello, hu (虎) dis? 📞
It's the Year of the Tiger 🐯, that's Hu! 

Hu-rrah! Happy New Year everyone! 
Gong hei fatt choy! 🏮🏮🐯🐯🧧🧧

Wishing you a year of roaring success as you stalk and pounce 🐅 on every chance of opportunity.

Whatever comes ahead, let us work tigger-ther 🐯to overcome the challenges and work towards success.

May we be bold and courageous like the tiger, whose coat burns bright in the forest 🌳of the night. 
For paws-perity 🧧comes after hard work, as it takes determination to earn one's stripes. 

Let us take on life in our stride 💪, never feline beaten or defeated. 
But to remember to count one's blessings - and cherish each day as it's given. 🤲

Wishing you the fullness of strength and vitality of the tiger. 
Hari-hari, mau untung - kerja kuat, rezeki macam gunung! 🏔💰💰🤲🥳
虎虎生威, 龙腾虎跃!

(Okay, that's all the puns we have with a 'lil homage to William Blake, for good measure). 

#thokohmasak #puns #punsfordays #cnypuns 
#恭喜發財  #kungheifattchoy #gongxifacai #新年快乐 #cny #cnyfood #cnywishes #新年 #lunarnewyear #happynewyear #fattchoy #newyear #yearofthetiger 
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We stumbled upon this hole-in-the-wall coffee spot We stumbled upon this hole-in-the-wall coffee spot when exploring Zhongshan Annexe the other day. 🕳

CCC is a pop-up stall offering Coffee, Chai and Chocolate ☕️🫖🍫in an al-fresco passageway called Kantata. 

The place is quirky as the coffee is reliable. We enjoyed the Special White (RM15) featuring the Pink Panther beans from JWC. The anaerobic process (our favourite at the moment) really brings out the sweetness of the beans with strawberry and candy notes. We previously had the Pink Panther at Underscore Coffee. 

Prana Chai (RM14) is a low-key masala tea, while the Iced Dark Choc (RM12) is a decent thirst-quencher. 

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The folks at SHE Bakes KL were so kind to send these delicious CNY cookies our way. 

If you follow us long enough, you'll know that we are big fans of her Sea Salt Brownies. 😘 And she truly did not disappoint with her CNY cookies as well.

We truly think the Pineapple Round Round Cookie 🍍🍍is the best we've had this year. The pastry is remarkably soft, flaky and buttery (but not too powdery or undercooked like dough). The pineapple jam has the right amount of sweetness and tart, and is sufficiently moist. 

However, our favourite is the Hae Bee Hiam (dried chillies shrimp) 🍤🌶cookies. They are so savoury and umami-rich thanks to the dried shrimp and spices, with a good amount of heat from the chillies to tantalise the palate. This is the BEST cookie we've tasted this year! ❤️❤️

Unfortunately, SHE Bakes has reached its maximum capacity to accept any more orders for CNY this year. But please do follow them to find out when the next slot will open. HIGHLY RECOMMENDED! 👍👍

More info on ThokohMakan.com
Link in bio.

#pineappletart #feedfeed #artnenas #asianfood #malaysianfoodie #cnycookies2022 #cny2022 #cnycookies #pineapplecookies #pineappple
#CNYCookies #haebeehiam #虾米辣椒 #bestCNYcookies #CNYcookiesKL
#homebakerKL #cookiesKL #malaysianbaker #CNYbiscuits #homebaked #thokohmakan #driedshrimps #haebee #bestcookies #shebakeskl 
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[Pork-free] We returned to Alta Cafe to check out [Pork-free] We returned to Alta Cafe to check out their dinner menu. 🍽️🧀🍖🍝

Operating from 6pm until late from Thursdays to Saturdays - Alta offers a more intimate setting compared to the day when the lights are dimmed.

Nevertheless, the atmosphere remains informal (perfect for a catch-up with close friends) and the service remains friendly and attentive. 

The dinner menu rotates and changes regularly. This round, we savoured the Cheese on Toast, Gnocchi, and Angus Striploin 🧀🍝🍖.

Read more on ThokohMakan.com. 
Link in bio. 👀

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[Pork-free] In the year of the Tiger, will Tom fin [Pork-free] In the year of the Tiger, will Tom finally win? 🐅😿😹

The folks at GC Passionate sent us these lovely CNY Tom & Jerry 🐈‍⬛🐭🪤cheesecakes. 

As the name implies, these cheesecakes 🧀are made to look like the cheese you see in the Tom & Jerry cartoons.

We really enjoyed them, especially the Chocolate 🍫 and Matcha 🍵 flavours. 😘😘

Read more on ThokohMakan.com 
Link in bio. 

Thanks GC Passionate for sending these our way! 🥰🥰

Disclaimer: Like many of our vendor friends , GC Passionate were kind enough to send these to us with no obligation to share on social media. We are sharing this because we honestly enjoy the flavours with our own unbiased opinions.

#gcpassionate #tomandjerrycheesecake #cny2022 #cakekl #cheesecakekl  l#instacheesecake #Tomandjerry #cheesecake #cake 
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We can't believe Chinese New Year is just around t We can't believe Chinese New Year is just around the corner! Hŭ 🐯 (虎) would have thought that the Niú 🐂 (牛) year is going to be an old cow soon? 🤭

If you're still looking for some inspiration, here are nine CNY recipes to cook to usher in the Year of the Tiger 🐅. After eating, confirm hari-hari mau makan lagi! 

1. Chap chye (杂菜) 🥬
2. Kung Chew steamed fish 🐟
3. Braised pork with fu chuk 🐷
4. Mom's Hakka Yong Tau Foo
5. Fried Sui Kow 🥟
6. King Siew Mai 👑
7. Lobak 🥕
8. Lotus root peanut soup 🍲
9. Golden Din Tai Fung shrimp fried rice 🍘🍤

Find the recipes on ThokohMakan.com
Link in bio.

#thokohmasak #cnypuns #恭喜發財 #kungheifattchoy #gongxifacai #新年快乐 #cny #cnyfood #CNYrecipe #新年 #lunarnewyear #lunarnewyear #fattchoy #newyear #yearofthetiger #虎 #reunion #cnyrecipes #malaysianfood #newyear #CNYfood #happy #2022cny #cny2022 #tiger #chapchye #reuniondinner #年夜飯 #steamedfish #dumplings #siewmai #friedrice
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Who are we?

Thokoh makan profile

Hi, we are Max and Ming. Welcome to our food blog! We enjoy travelling and checking out new food and restaurants. We are based in Kuala Lumpur, Malaysia. We also share recipes here.

So who is Thokoh Makan?

ThoKoh
noun. 1. an amalgamation of our family names.
2. an homonym (sounds alike) of the Malay word tokoh, which means leader or notable figure

Makan
verb. 1. to eat (translated from Malay) 

ThoKoh Makan
noun. 1. a blog dedicated to good food in Malaysia and beyond.

Contact us at thokohmakan@gmail.com

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