MA: BENE 150 5 + Hk 450 MF + AHH 300 FE (GLE) » HET SRD YE 5 BRON ADK 50 Ft fas: Hit 2 ik + ARPA 400 FE (LANARIA S ANB) > HL 4 (RIFE) + SK 50 (SER MR) «SERB 50 (RRA) HESS (Ria ATMAL) . MPH 80 (IHL » MER) » RI RLATE . SOR 1 Re 1 HN 1 A 5 RIL 1 REALE «EO (We) » REAR) SOLA. MUNA GRR) taaiE : ARGUE ATET + 5 100 FAIKA 20 SHEER « (@1) 2AM » LEA © S.i0 A ARARTORRAG » MERAH « MERE «PALL AE « 4.0 NRKMARY EHS) » AMM RM RAW : {78H TSA 450 RFR AEIAR » PRD + AMA SAB EAM - (2) 210K + RAAENS— TAA + MARINA ATOR ER + SERRTREMA BL (HS) SBMS 40 951 Hh ER LIT + RRA PRARET CAVEMAMUERERRO EEL - (B47) A AAR 10 Sh GBA LIAM (8) OT : BMAM » TAME AR TARE Ingredients : (makes about 12 - 13 pcs) 150g wheat starch “tang min fun” .450ml water,3009 rice flour(sifted),pink food colouring,extra 50mi water Filling ingredients: 2 tsps cooking oil(preferably shallot oi) 4009 glutinous rice (washed & soaked for 3 hours).4 cloves garic(chopped).50g died shrimps (washed & chopped),50g preserved “chai poh" (washed & chopped).4 pes chinese dried mushroom (soaked & cubed finely), 80g lean pork(cubed.optional), 4 tsp salt orto taste,1 thsp sugar,1 thep soya sauce,1 tsp ground pepper / to taste, 30g chinese celery(sliced),mag (optional) Peach mould.extra cooking ol for greasing Method for filling: 4.Drain the soaked glutinous rice, place onto a tray with 100, mi water & steam in a hot steamer for 20 minutes.(pic 1) ‘2.Heat ol, saute chopped garlic unti ight brown. 3.Add in chopped dried shrimps, chai poh & continue to saute until fragrant. Add in mushrooms, meat & seasonings totaste. 4,Add in steamed glutinous rice & celery until thoroughly mixed. Adjust seasonings & set aside. Method for Skin: 1.Place wheat starch into wok & add 450ml water. Cook over low heat & keep stiring until wheat starch is cooked. Add in rice flour & str unt a dough is formed. (pic 2) 2.Tum off heat & place dough into a mixing bowl. Add the ‘extra water with the pink food colouring & slowly knead until a smooth pliable dough is formed. Cover with damp Cloth (pie 3) '3.Divide pink dough into 40 g portions Flatten dough, place some filing & wrap up. Place wrapped dough into the Peach mould & press well. Knock out the moulded peach kui & place onto greased tray. (pic 4-7) ‘4.Steam in hot boiling steamer for 10 minutes. Brush with oll while still ot (pic 8) ‘Note: You may pan fry the peach kuin after a day. Grease wok with some cooking oil & pan fry the peach kuih unt ight brown & crispy.Serve while stil hot with some sweet chilly i i