Kueh tutu
Singapore
Place of Origin:
Putu Piring
Also Known as:
Kueh tutu is a small steamed cake made of finely pounded rice flour with a ground peanuts or grated coconut filling. It is soft, fluffy, and has a slightly sweet taste.
Description
Ingredients
For the dough:
2 cups all-purpose flour
3/4 tsp salt
3 large eggs
beaten
3 Tbsp cold water
approximately
For the meat filling:
2 Tbsp vegetable oil
1 medium onion
chopped
1 medium clove garlic
finely chopped (optional)
3 cups chopped
cooked beef (about 12 ounces – can be either ground beef or finely chopped leftover brisket or roast)
1 large egg
1 tsp paprika
salt and freshly ground black pepper to taste
Recipe
Dough Preparation:
Step 1: In a food processor, combine the flour, salt, and beaten eggs. Gradually add just enough water while processing until the dough forms into a ball. Wrap the dough in plastic wrap and let it rest for at least one hour.
Filling Preparation:
Step 2: Heat vegetable oil in a sauté pan over medium heat. Add the onion and garlic, cooking and stirring frequently for about 2-3 minutes until the vegetables soften. In a bowl, combine the chopped meat, softened onion (and garlic), egg, paprika, and salt and pepper to taste. Mix thoroughly.
Assembly:
Step 3: Roll out the dough on a floured surface, a portion at a time, until it is very thin (less than 1/8-inch). Cut the dough into 2-1/2 to 3-inch squares.
Step 4: Place one heaping teaspoon of filling in the center of each square. Fold the dough over the filling to create a triangle. Pinch the edges together to seal (if needed, wet two sides of the square).
Cooking:
Step 5: Bring a large soup pot of water to a boil. Cook the kreplach in batches of about a dozen at a time for approximately 15 minutes or until they are tender.
Serving Options:
Step 6: To serve, place the cooked kreplach in chicken soup and cook for an additional 4-5 minutes. Alternatively, you may fry the kreplach in vegetable oil.