• The Mandarin term “潮州饭粿” originated from the Teochew term png kueh.
• The skin of png kueh, made using glutinous rice flour, is thin and delicate, with a little bite. In addition to the commonly seen pink colour, png kueh are also made in other colours such as white.
• The filling of png kueh is typically glutinous rice that has been fried together with mushrooms, peanuts and dried shrimps.
• The mould used to form png kueh takes the shape of a peach, which  symbolises longevity. Hence, png kueh is also popularly used in deity or ancestor worship during festivals.
• In Singapore, png kueh can be eaten with sweet soy sauce, sambal chilli, or other sauces.

The stall selling fried carrot cake, png kueh and soon kueh in the hawker centre does very good business, particularly on weekends. Even on weekdays, one often has to queue to buy these items. (Lianhe Zaobao, 9/5/2016)

桃粿 (Mainland China), 红饭桃 (Mainland China), 红曲桃 (Mainland China), 红壳桃 (Mainland China)