Assorted Teochew kueh, with pink and white red peach cakes on the right
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| Alternative names | Png kuih, png tho kuih, ang tho kuih |
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| Type | Pastry |
| Course | Snack |
| Place of origin | China |
| Region or state | China and Southeast Asia |
| Main ingredients | Glutinous rice flour, mushrooms, shallots, peanuts |
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.[1] The cake is native to the Teochew people.[2][3]
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| Dishes |
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| Snacks and desserts |
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| Drinks |
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