Pengpeng Guo (Pingpang Glutinous Rice Cake)
A Chaoshan traditional snack with soft and chewy glutinous rice skin filled with sesame and peanut filling, shiny after steaming, each bite is fragrant.
Ingredients
8 items- Glutinous rice flour 200 g
- Rice flour 50 g
- White sesame seeds 100 g
- Peanuts 50 g
- Granulated sugar 80 g
- Lard 20 g
- Boiling water 200 ml
- Cooking oil as needed
Nutrition
Steps （6 steps）
Pan-fry 100g sesame seeds and 50g peanuts separately over low heat until lightly golden and fragrant, about 3 minutes. Cool, then crush into bits. Mix with 80g sugar and 20g lard to make filling.
Mix 200g glutinous rice flour and 50g rice flour. Gradually add 200ml boiling water while stirring until flaky. Cool slightly, knead into smooth dough. Cover with plastic wrap and rest for 15 minutes.
Roll the dough into a log, divide into 8 equal portions (about 45g each). Flatten into a disc with thicker center, wrap with about 25g filling, seal tightly and roll round.
Brush the wooden mold with oil. Place a stuffed ball into mold, press flat, then unmold onto a steaming basket lined with parchment paper.
Bring steamer water to a boil. Steam over high heat for 10 minutes until the skin becomes translucent and shiny.
Brush the surface with cooked oil immediately to prevent sticking. They become chewier when cooled. Optionally, pan-fry in oil over medium-low heat until golden on both sides for a crispy exterior.
Tips
Adequate resting makes the skin softer; ensure the filling is well sealed to avoid cracking; greasing the mold prevents sticking; brush with oil after steaming for a glossy finish.
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