Chaoshan Red Peach Rice Cakes
Traditional Teochew-style glutinous rice cakes featuring a vibrant pink skin and savory filling, shaped like a peach for good fortune.
Story
These iconic red dumplings, known locally as 'Hong Tao Guo,' are a staple during festivals in the Chaoshan region. The unique color comes from food coloring or beetroot juice, symbolizing luck and longevity. While the shaping requires a little practice, the delicious blend of sticky skin and savory filling is well worth the effort.
Ingredients
Glutinous rice flour
500g
Wheat starch
100g
Boiling water
300ml
Peanuts
150g
Dried shrimp
50g
Shiitake mushrooms
5 pieces
Minced pork
200g
Scallions
2 stalks
Red food coloring
1 tsp
Salt
to taste
Sugar
1 tsp
Vegetable oil
2 tbsp
Instructions
1
Prepare the savory filling
Soak the dried shrimp and mushrooms until soft, then mince them finely. Roughly chop the peanuts. Heat oil in a pan and stir-fry the minced pork until cooked through. Add the shrimp, mushrooms, and peanuts. Season with salt and sugar, mix well, and set aside to cool.
2
Make the pink dough
Mix glutinous rice flour and wheat starch in a large bowl. Dissolve red food coloring in the boiling water. Gradually pour the hot water into the flour mixture while stirring continuously. Knead the mixture on a lightly oiled surface until it forms a smooth, pliable dough.
3
Shape the peach cakes
Pinch off a piece of dough and roll it into a ball. Flatten the center to create a well, place a spoonful of the filling inside, and seal the edges. Use a mold or your hands to shape the dumpling into a peach shape with a pointed tip. Repeat until all dough and filling are used.
4
Steam the cakes
Line a steamer with parchment paper or cabbage leaves to prevent sticking. Arrange the shaped cakes in the steamer, leaving space between them for expansion. Steam over high heat for about 15 to 20 minutes until the skin becomes translucent and slightly glossy.
