Recipes · Malaysian · Snacks

Ang Ku Kueh Peach Cake (Teochew Red Peach Glutinous Rice Kueh)

One serving has 221 kcal and 4 g protein, and at least a fifth of a woman's daily need of manganese (30%). Ready in 280 minutes.

• Preparation: 225 min
• Cooking: 55 min
• Makes: 1 serving (74.1 g)
• Difficulty: Medium
• Diets: Vegan, Dairy-free
• Contains: gluten, peanut, soy

Ingredients

• 21 g Glutinous rice (for the filling)
• 1.2 g Dried shiitake mushrooms
• 2.5 g Vegetable oil (for the filling)
• 3.3 g Shallots, finely sliced
• 0.8 g Garlic, finely chopped
• 2.5 g Soy sauce
• 0.1 g White pepper
• 0.1 g Five-spice powder
• 0.4 g Sugar (for the filling)
• 5 g Roasted peanuts, roughly chopped
• 4.2 g Beetroot, grated (for the colour)
• 14 g Boiling water (for the dough)
• 16.5 g Glutinous rice flour
• 0.8 g Sugar (for the dough)
• 1.7 g Vegetable oil (for the dough and brushing)

Method

1. Rinse the glutinous rice and soak it in cold water for at least 3 hours, or overnight. Soak the shiitake in warm water for 30 minutes, then squeeze them dry, cut off the stems and dice them. Drain the rice and steam it on a cloth-lined steamer over a high heat for 20-25 minutes, until tender.
2. Heat the oil for the filling in a wok and fry the shallots until golden. Add the garlic and shiitake and fry for 2 minutes, then add the steamed rice, soy sauce, white pepper, five-spice and the sugar for the filling and toss over a low heat for 3-4 minutes, until evenly coloured. Stir in the peanuts, leave it to cool and divide it into 12 balls.
3. For the colour, stir the beetroot into the boiling water and leave it for 5 minutes, then strain it through a sieve, pressing hard, and keep the hot red water.
4. Mix the rice flour and the sugar for the dough in a bowl, pour in the hot red water a little at a time, stirring with chopsticks, then add half the oil for the dough and knead to a smooth, soft dough that doesn't stick to your hands. Divide it into 12 pieces and keep them covered.
5. Flatten a piece of dough into an 8 cm round, thinner at the edges. Put a ball of filling in the middle, gather the dough up around it and pinch it closed, then shape it into a peach, rounded at the base and pointed at the top. Press a line from the tip down one side with the back of a knife, or press it into an oiled peach kueh mould and knock it out.
6. Set each kueh on a square of banana leaf or baking paper brushed with a little of the remaining oil, in a steamer, a little apart. Steam them over a medium-high heat for 8-10 minutes, until the skin is glossy and cooked through, in batches if need be.
7. Brush them with the last of the oil as soon as they come out, so the skin stays soft and doesn't stick. Eat them warm or at room temperature. Makes 12 kueh; the amounts are for one serving, so multiply every ingredient by 12 for the whole batch.

Nutrition per serving

Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.

Climate footprint

0.1 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.

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