 Assorted Teochew kueh, with pink and white red peach cakes on the right | |
| Alternative names | Png kuih, png tho kuih, ang tho kuih |
|---|---|
| Type | Pastry |
| Course | Snack |
| Place of origin | China |
| Region or state | China and Southeast Asia |
| Main ingredients | Glutinous rice flour, mushrooms, shallots, peanuts |
Red peach cake (Chinese: 紅桃粿; Pe̍h-ōe-jī: âng-thô-kóe), also known as rice peach cake (Chinese: 飯桃粿; Pe̍h-ōe-jī: pn̄g-thô-kóe) and rice cake (Chinese: 飯粿; Pe̍h-ōe-jī: pn̄g-kóe) is a small teardrop shaped Chaoshan kuih (stuffed dumpling) with soft sticky glutinous rice flour skin wrapped over a filling of glutinous rice, peanuts, mushrooms, and shallots. The skin of the kuih is often dyed pink, and shaped with a wooden mould before steaming.[1] The cake is native to the Chaoshan people.[2][3]
References
- ↑ "Teochew Png Kuih Revisited (潮州饭桃） - Guai Shu Shu". Guai Shu Shu. 2016-03-13. Retrieved 2018-05-23.
- ↑ Mathews, Mathew (2017-10-31). Singapore Ethnic Mosaic, The: Many Cultures, One People. World Scientific. ISBN 9789813234758.
- ↑ Low, Eric (2015-06-15). The Little Teochew Cookbook. Marshall Cavendish International Asia Pte Ltd. ISBN 9789814677387.
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