Red peach cake

In this article we are going to delve into the fascinating world of Red peach cake. From its origins and evolution to its relevance in today's society, we will explore all the aspects that make Red peach cake a topic of interest and debate. We will learn about its different facets, its impact on our lives and its influence in the cultural and social sphere. Through a detailed analysis and a deep look, we will discover everything that Red peach cake has to offer and how it has marked a before and after in history. Get ready to immerse yourself in this exciting journey and discover all the facets that make Red peach cake a theme worth exploring.

Red peach cake

Assorted Teochew kueh, with pink and white red peach cakes on the right
Alternative names	Png kuih, png tho kuih, ang tho kuih
Type	Pastry
Course	Snack
Place of origin	China
Region or state	China and Southeast Asia
Main ingredients	Glutinous rice flour, mushrooms, shallots, peanuts
Media: Red peach cake

Red peach cake (Chinese: 紅桃粿; Pe̍h-ōe-jī: âng-thô-kóe), also known as rice peach cake (Chinese: 飯桃粿; Pe̍h-ōe-jī: pn̄g-thô-kóe) and rice cake (Chinese: 飯粿; Pe̍h-ōe-jī: pn̄g-kóe) is a small teardrop shaped Teochew kuih (stuffed dumpling) with soft sticky glutinous rice flour skin wrapped over a filling of glutinous rice, peanuts, mushrooms, and shallots. The skin of the kuih is often dyed pink, and shaped with a wooden mould before steaming. The cake is native to the Teochew people.

References

1. ^ "Teochew Png Kuih Revisited (潮州饭桃） - Guai Shu Shu". Guai Shu Shu. 2016-03-13. Retrieved 2018-05-23.
2. ^ Mathews, Mathew (2017-10-31). Singapore Ethnic Mosaic, The: Many Cultures, One People. World Scientific. ISBN 9789813234758.
3. ^ Low, Eric (2015-06-15). The Little Teochew Cookbook. Marshall Cavendish International Asia Pte Ltd. ISBN 9789814677387.