Teochew Png Kueh 潮州饭桃 (Steamed Glutinous Rice Cake)

Recent attempt in 2021 – Freshly steamed
Pan fried till skin is brown and crispy the next day
My first attempt in 2014! Pretty good 🙂

Updated Oct 24th, 2021

It’s been more than two years since we last tasted this kueh from my mother-in-law, that’s how long we haven’t visited Singapore since Covid started! Our next trip home is not until Feb next year. I decided to make this kueh again just to curb the cravings. Some will also be frozen so that the girls can bring them home when they visit over Thanksgiving.

First Published Nov 30th, 2014

We are Teochews, and this ‘pink kueh’ is a Teochew delicacy. My mother-in-law always makes ‘pink kueh’ for my girls when they go back to visit Singapore. It is one of the snack we have come to expect when we arrive late at night in Singapore. She would fire up the wok in the middle of the night and pan fry the kueh till the skin was brown and crispy to satisfy our cravings. We like to drizzle lots of sweet soy sauce over it.

My daughter came home for Thanksgiving and asked for the ‘pink kueh’. Hope my attempt is at least half as good as Grandma’s. For the real deal, they have to wait for the next trip home.

  • Prep Time: 4 hours
  • Cook Time:15 Minutes
  • Makes 22 kuehs


(A) Glutinous Rice Filling

  • 500g glutinous rice
  • 8 dried shitake mushrooms, soaked
  • 2 pairs of Chinese sausage, diced
  • 1 cup chopped Chinese celery
  • 2 Tbsp minced garlic
  • 1/2 cup thinly sliced shallots
  • 1 can (5.3 oz) braised peanuts, drained
  • 1 Tbsp soy sauce
  • 1 tsp salt
  • 1 tsp white pepper
  • 1 tsp chicken bouillon granules
  • 3 Tbsp canola oil

(B) Dough

  • 320g rice flour
  • 120g tapioca flour
  • 600 ml boiling water
  • 2 tsp salt
  • 4 tsp shallot oil
  • 4 drops pink food coloring


To prepare the filling:

  1. Soak glutinous rices in water for 3 hours. Drain and set aside.
  2. Squeeze and dice the soaked mushrooms.
  3. Brown diced Chinese sausage in wok, drain and discard the oil. Set browned sausage aside.
  4. Heat oil in wok and fry minced garlic and shallots until it starts to brown. Add the diced mushrooms and fry until fragrant.
  5. Turn up the heat and add the glutinous rice, braised peanuts, chopped Chinese celery, soy sauce, salt, pepper, and chicken bouillon granules. Stir fry for 3 minutes. Stir in the browned Chinese sausage.
  6. Transfer the glutinous rice mixture to a round shallow pan. Spread the glutinous rice out evenly and add water to just below the surface of the glutinous rice.
  7. Steam the glutinous rice for 20 minutes or until the water has dried up and the rice is cooked. The rice should not be overcooked or it becomes too soft and mushy.
  8. Rake the glutinous rice with a fork and set aside to cool.

To prepare the dough:

  1. Mix rice flour and tapioca flour in a large bowl.
  2. Boil 600ml water and add salt and pink food coloring to the boiling water.
  3. Make a well in the center of the flour mixture.  Pour the boiling hot water in it.  Mix the flour quickly with a wooden spoon until a dough is formed. Add shallot oil and mix well.
  4. Turn the dough out onto a cool surface lightly dusted with tapioca flour. Dust your hands with flour and knead the dough until it becomes smooth, about 15 minutes. Divide the dough into 22 dough balls and cover them with a wet towel to avoid drying out.
  5. Roll each dough ball into a round disc.  Dust the ‘png kueh’ mold with a little tapioca flour (turn it over to knock out the excess flour).  Place the rolled out dough loosely over the mold and scoop some filling into it.
  6. Press the filling into the mold gently, then flip the dough to cover the top.  Seal it by pressing the top gently with your hand/fingers. Turn the mold over and press down on the work surface.
  7. Unmold the kueh by give the mold a gentle knock.  Trim off excess dough using a knife.
  8. Line the steamer with a large piece of greased banana leaf and bring the water to a boil.
  9. Arrange the ‘png kuehs’ on the banana leaf and steam over medium heat for about 15 minutes.
  10. Brush some shallot oil on the ‘png kuehs’ when it is cooked.

To serve:

  1. Serve steamed kueh warm with sweet soy sauce.
  2. Alternatively, pan fry the kueh in a skillet until the skin is brown and crispy.
Step 1: Fry shallot oil. It’s important to incorporate the fragrance of shallots in the filling and the skin.
Step 2: Fry the filling before steaming. Key ingredient is Chinese celery. It won’t smell and taste the same without it.
Step 3: Steam the filling. Fill with water until just below the surface of the filling.
Step 4: Check after 20 minutes. The grains on top still not quite cooked. Add a little more water and continue until all the grains are cooked.
Step 5: Filling done. Cool completely.
Step 6: Mix dry ingredients of the dough in a large mixing bowl.
Step 7: Bring water, salt, and red coloring (if using) to a boil.
Step 8: You are going to knead the dough by hand. It’s hot and put on protection! I use the cut-resistant gloves in the kitchen.
Step 9: And then slip another layer of food prep glove over it. The dough is really sticky!
Step 10: Make a well in the center of the dry ingredients. Pour the boiling water into the well, and stir until blended. The dough is really stick. Don’t give up!
Step 11: Knead with the heel of your palm in the bowl until a smooth dough form. This is the hardest part of this recipe!
Step 12: Turn the dough out on to a cool, dry surface and continue kneading until really smooth.
Step 13: Divide dough into 22 small dough balls, about 45g each.
Step 14: Dust the mold with tapioca flour and roll each mini dough ball into a flat disc.
Step 15: Line the mold with the dough disc, and add the filling. Do not overstuff the mold.
Step 16: Seal the dough over the filling.
Step 17: Unmold the kueh by giving the mold a gentle knock.
Step 18: Repeat for the remaining dough balls.
Step 19: Line steamer with banana leaf and steam over medium heat for 15 – 20 minutes
Step 20: Brush with shallot oil and cool slightly.
Step 21: Serve warm with sweet soy sauce and Chinese tea.
Step 22: Refrigerate remaining kuehs. Pan fry till golden brown the next day. Tastes even better!
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  • Charlene March 7, 2017 at 12:13 am

    The rice flour you mentioned in the recipe, is it blended rice flour? Or glutinous rice flour?

    • recipeswecherish March 7, 2017 at 2:26 am

      Blended rice flour

      • Charlene March 7, 2017 at 5:38 am


  • ngo tran October 24, 2017 at 1:23 am

    Thanks very much for sharing. It’s my favourite tradition Teochew kue.

  • Sally September 20, 2021 at 6:18 am

    Followed exact measures but failed with a dough that is too soft to handle even with extra dusting of flour. Second try with less water – seems ok at 450 ml water but once again the whole mixture turned too ‘gooey’ to handle after I added the shallot oil. Impossible to knead even with dusting of flour ☹️. Will have to try out another recipe if I want to have this home-made

    • recipeswecherish October 27, 2021 at 4:59 am

      Hi Sally, it is indeed very tedious to manage the dough. I don’t make this kueh often, but I did it again last weekend and too pictures along the way. I’ve updated the post. I also came up with an idea to wear gloves before you knead the dough since it is really hot to handle.

    • Lee October 27, 2021 at 5:05 am

      If you give it a try again, maybe you can reduce the water a little and add more if needed. Hope you will be successful next time.


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