The name comes from the traditional shape of the kuih, which apparently looks like a peach (not any peach I’m familiar with, I’m guessing it’s a stylized ancestral peach). The Teochew peach kuih is a firm favourite with my siblings, and comes savoury (glutinous rice, mushroom and shrimp with optional meat) or sweet (sugared chopped peanuts).
The story goes that peach is the symbol of longevity and when peaches are out of season, Teochew people make these ‘replica’ peaches as offerings to the gods. Luckily for the rest of us, we’re allowed to share in this tasty treat.
300g rice flour
50g tapioca flour
4 drops red food colouring
2 tsp rice bran oil
2 cups glutinous rice (soaked for 4 hours or overnight)
4 cloves garlic, chopped finely
30 g dried shrimp, chopped
2 tbsp rice bran oil
5 shiitake mushrooms, rehydrated and cut into small cubes
1 cube chicken stock powder
2 tbsp deep-fried shallots
2 tbsp dark soy sauce
Cover a steamer with a clean teacloth and steam the soaked glutinous rice until cooked. This depends on how long you have soaked the rice for, – may take 30 minutes or 60 minutes. Check every 15 minutes.
In the meantime, sieve the flour and cook over a low heat with water and food colouring, stirring constantly. The mixture will start to thicken. Once the mixture is coming away from the sides of the pan and has form a ball of dough, transfer to a bowl and leave to cool.
Heat oil in pan, then fry the garlic, shrimp and shiitake mushroom. Add the stock powder, dark soy sauce and water, and mix well. Add in cooked glutinous rice and fried shallots. Season to taste, note – you will need more salt than you expect.
To make the kuih, add oil to the dough and knead until smooth. Roll out a small amount of dough, and line the mould with the dough. Fill with cooked rice, then fold the rest of the dough over the rice. Knock the kuih out of the mould.
Steam the kuih for 15 minutes. Enjoy with chili and soy sauce.