- 500 g Sweet potato flour
- 150 g Rice flour
- 20 g Salt
- 50 g Peanut
- 100 ml Hot water
- 30 ml Cool water
- Prepare the rice flour dough: Grind the sweet potato flour into powder, then mix it with glutinous rice flour. After mixing, boil the rice flour in boiling water and knead it into a soft dough. If it is too hard, add some glutinous rice flour. If it is too soft, add some cool water.
- Knead the peanuts into the dough
- Make special shapes:
- Divide the kneaded dough into even doughs. Take a small piece of rice flour dough and roll it into long and thin strips, making the shapes of 5 ears of rice (or the shape of bamboo poles for picking rice), 5 round coins, 2 sickles and 1 rice spoon.
- Steam or boil: The prepared Kueh can be placed in a plate with a light layer of oil (to prevent sticking) and steamed on a rack. Time: After the water boils, it takes fifteen minutes.
- Completion: After steaming or boiling, Millet Ear Kueh can be eaten (generally, Teochew people will use it for sacrifice before eating, and if there is no need for sacrifice, it can be eaten directly).
Tips:
- The rice flour dough should be moderately soft and hard. If it is too hard, it will be difficult to knead. If it is too soft, it will be easily deformed.
- When making the dough, after pouring in boiling water, let it cool slightly to avoid burning your hands.
- You can adjust the ingredients according to your personal taste, such as adding a little salt or other seasonings.
- There is no need to use a kueh mold during the production process. You can knead it completely by hand.
