Png Kueh 饭桃

Recipe for Png Kueh from these 2 website ( Asian Eats and Roseskithcen)
Ingredients - Dough
300g rice flour
50g tapioca flour
Boiling water, about 2 rice bowls
A few drops of red food coloring

Ingredients - Fillings
300g glutinous rice, washed & soaked for 3 hours.
Soy sauce to taste
100 g dried prawns, washed and soaked
4 dried mushroom, soaked

Fillings
For the glutinous rice, add enough water (I used the water from the soaked mushrooms) and steam until cooked.
Cut the dried mushroom into strips and stir fry it together with the dried prawns until fragrant.
Add the cooked glutinous rice.
Add Soy sauce to taste
Mix well and set aside.

Kueh
Mix the flour together, add the boiling water until dough is formed and mix with a wooden spoon.
Add the red food colouring
Mix well and leave for a few minutes until the dough is not hot to touch. In the meantime, you can prepare a small bowl of water with some oil (water-oil solution).
Grease the plate for steaming and the mould for the kueh.
Knead the dough using the water-oil solution.
The hardest part of the task - Wrapping the filling and make the mould.
Pinch out a small round of the dough, flatten it and placed it over the mould, like a bowl.
Put about 2 tablespoons of fillings into the "bowl" & wrap the dough by pulling the dough together to cover up the fillings.
Press the wrapped dough into the mould. Knock the moulded dough out.
Place it on the greased plate and steam for about 15 mins.
Pan fry later when ready to eat.

The above recipe makes about 15 png kueh. I think it's possible to make more than 15 as I kept pushing the filings in and the skins are thin. Some leftover dough, thus likely to make more than 15 if you go easy on the filings.

Sam comment : Too light shade of pink!