This is my all time favourite "Chai Kueh". Can you imagine ?I can eat 4-5 pieces each time or 15-20 pieces per day? (but only applied to my mum's version, LOL...)
What so special about my mum Chai Kueh? I think because of the dumpling skin is not too oily, soft but not sticky and the additional ingredient of French beansmake it taste heavenly :)
This plate of Chai kueh is definitely not enough for me!
My one looks flat and not attractive. I still need more practice on how to wrap a nice dumpling.(Above)
My mum one looks nice, right? (Below)
Simple and delicious !!!
Makes ：45 pieces
- Heat up oil, saute dried shrimps till aroma.
- Add in jicama, carrot and French beans, continue to cook for 15 mins or till dry.
- Add in seasonings and chopped spring onion mix well. Set aside to cool.
For the dumpling skin
500g rice four
3 tbsp tapioca flour (add more if necessary)
A pinch of salt
2-3tbsp cooking oil
600-800ml hot boiling water (Estimate)
Dumpling skin method:
- In a mixing bowl, put in 500g rice flour.
- Add in boiling water to the rice flour and mixed it thoroughly with a pair of chopstick till you get a translucent like dough.
- Leave it to cool.
- Add in cooking oil gradually, salt and tapioca flour, knead into a smooth dough.
- Divide dough into several portions and trim the dough into round shape (as picture shown). Dust a little tapioca flour on the dough for easy handling.
- Wrap with the prepared fillings.
- Place the Chai Kuih on the greased steaming tray.
- Steam for 10-12 minutes. Remove tray from steaming pot and glaze it with a little vegetable oil (or shallots oil/葱头油 ).
- Serve in hot with chili sauce.