Poon Kuey

Yay..finally get to do poon kuey! bought the mould long time ago, but never have the chance to do it..firstly was, donno how the flour proportion supposed to be..however after i consulted a friend on the soon kuey..i decided to attempt poon kuey....only regret is the colour turn up to be abit dull instead of the usual dark pink..and i only had chinese mushroom, it will be better with peanuts which gives the crunchiness when bite..

Ingredients
(it makes abt 10-12 kueys)

200 g Rice flour
100 g Glutinous Rice flour
300 ml hot water
100 ml oil
red colouring (mixed together with oil)
poon kuey mould

Rice

1.5 cups of Glutinous rice (soaked at least 4 hours)
a handful of shredded mushrooms
light soya sauce (to taste)
generous dash of pepper
salt

Method

1. Put rice in cooker, add about 1 cup of water. Dash in pepper and salt.

2. Stir fry shredded mushroom, ginger and light soya sauce together.

3. Pour the mushroom in the cooker, and put to cook. Leave it to cool.

4. Meanwhile prepare the flour: put rice flour and glutinous flour in a mixing bowl. Slowly pour in hot water mixed with oil and colouring. Stir gently with a wooden spoon till the flour are well blended.

5. Let it stand for about 5 mins, then knead it. Roll them into individual balls.

6. Take a small ball, press onto the mould and spread out evenly to line the base. Scoop some rice and place on the mould.

7. Covering the rice with the dough and try to seal up nicely.

8. Drop the kuey out from the mould. Repeat till finished. Put to steam about 20 minutes. Serve hot or cold with dark sweet sauce and chilli.