Traditional pink rice cake is also called peng kweh which is made with glutinous rice flour (white/black/red) with simple and exotic ingredients and then casted with a wooden traditional tool passed down from generations. Steaming the rice first means less time is needed for steaming the dough, so the dumplings keep their structure and pattern. Pandan leaves also add a fragrant aroma to the rice.
Usually, this recipe is non-vegetarian. However, at BlissPureFoods, the recipe has been intentionally twisted to enhance its nutritional value as well as its vegan appeal. Fermented Chinese Chai Bo (radish pickles) are also used to enhance its flavour. Colouring is of natural superfruit quality as well.
The entire dish is hands-on and involves much feel, touch, and texture. Steaming and light sautéing are mainly used.
Ingredients:
- Pickled radish
- Organic rice flour
- Glutinous rice flour
- Shiitake mushrooms
- Shallots
- Cilantro
- Cactus pink fruit
- Pandan leaves
- Spring water from the spring
If you have any food allergies, please feel free to let the teacher know.
Corporate team building workshops and trainings are available.
Enthusiasm
 
A box of handmade Teochew Peng Kweh.
 
Apron
 
This class is great for
individuals
and couples
as well as for
a team building activity, birthday or hens party.
This would also be a
lovely
gift for her,
gift for mum,
anniversary gift or
birthday gift.