Chuk Bi Peah – Glutinous rice biscuit – Signatory mine

Chuk Bi Peah – Glutinous rice biscuit – Signatory mine

Here is another post hubby was able to recover from the net, from my old block. It’s ‘Chuk bi peah’ I have made both sweet ones and savoury ones.

This ‘peah’ literally means ‘biscuit’ in Hokkien dialect. This is only sold in Kuching in the old days as far as I know. Only those who grew up in Kuching will know this kueh and some have not even eaten them before.

A few times when I phoned my mother she was on and on about this chuk bi peah. She kept telling me how much she misses this kuih. and she’s in her 70ies.

So I wanted to learn this kuih and make it for her one day. Thanks to some of my classmates, their patience with me and guidance, taking pics for me so I am able to make this in UK. Thank you Ron, Cindy and Mary. Hubby extended his ‘Thanks’ too. He said next time in Kuching beers on him!

He preferred the haebee one because of my sambal even though he ate 4 of the tausah cause I fried and served them first! 


I will defo make this again. Love the crunchiness – Happy me.

First published – 1st August 2018

Chuk Bi Peah – Glutinous rice biscuit (Signatory mine)

Ingredients
  

Sweet Chuk bi peah (sweet glutinous rice biscuit)

  • 250 g Glutinous rice soaked overnight
  • 1 tbsp sugar
  • ½ cup red bean paste
  • 3 – 4 Pandan leaves
  • ½ cup Red Bean paste
  • Oil for frying

Savoury Chuk Bi Peah (savoury glutinous rice biscuit)

  • 250 g Glutinous rice soaked overnight
  • 50 g Dried shrimp (soaked and lightly pounded & toast in oil
  • ½ tsp salt
  • Oil for frying

Instructions
 

Sweet 'Chuk bi peah' (sweet glutinous rice biscuit)

  • Wash the glutinous rice by rinsing a couple of times and then soak overnight. Then steam for 20 minutes or so with pandan leaves.
  • When steamed sprinkle in the sugar and fluff them a bit. Form into balls as soon as your hand can hold Press to flatten a bit and make an impression in the middle for the red bean paste.
  • Set aside and cover with cling film until you are ready to fry them.

Savoury 'Chuk bi peah' Glutinous rice biscuits

  • Wash the glutinous rice by rinsing a couple of times and then soak overnight. Then steam for 20 minutes or so with the dried shrimps
  • Wash the dried shrimps by rinsing a few times and soak for about 10 minutes.
  • When steamed seasoned with salt and pepper. Form into balls as soon as your hand can hold, press to flatten a bit ready for frying.

Notes

Note – You can add more water and steam your rice softer. It is all up to you. I am only making this by descriptions of taste by a group of classmates from Kuching. However if I make for my mother I would add a touch more water when steaming to cater for her 70+ years teeth and maybe fry a little bit less. Please read through my pics for the TIPs <3
Oh and I added Heabea sambal for hubby


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