Go Back

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