I craved for Chai Kueh (菜粿) for long finally made it yesterday. Well, it is widely available here in Penang but I am little picky about this kueh. I like soft but not mushy skin, it also should not be sticking to teeth when chewing.
Thanks to one of my virtual friends shared her recipe with me. My chai kueh did not turn hard after I left them in room temperature several hours. I had that for my breakfast, lunch and dinner! Well, I love all things made with glutinous rice flour, bouncy in the mouth. T did not care much about this type of steamed kueh, he always goes for something fried.
Questioning time, is chai kueh Teochew or Nyonya? Or there is a Nyonya version chai kueh?
Skin - Soo Eng Kee
Filling - My Kitchen
Ingredients (makes 12 pcs):
125g wheat starch aka tung min flour
50g tapioca flour
40g glutinous rice flour
1/4 tsp salt
275ml hot water
1 tbsp vegetable oil
1 medium size jicama, cut into strips
1 small carrot, cut into strips
100g fresh shiitake mushroom, sliced (optional)
2 stalks spring onion, chopped
100g minced pork or chicken, marinate with salt, pepper, sesame oil and corn flour
2 heap tbsp dried shrimps, soaked and drain (reserve the water)
1 bulb shallot, chopped
2 cloves garlic, chopped
1 tbsp cooking oil
1 tbsp oyster sauce
Pepper to taste
Salt to taste
- Filling: Heat oil, add in shallot, garlic and dried shrimp. Saute till fragrant, add in minced meat and stir-fry for 1-2 minutes. Add in jicama, carrot and shiitake, cook till all liquid is evaporated. Then, add about 1 cup of water (including water reserved from soaking dried shrimp) and seasonings. Cover, cook with low heat till all water is evaporated. Stir in spring onion, turn heat off and allow to cook.
- Skin: Sift together all flour, make a well in the centre and pour in hot water with salt. Stir with spatula till well combined then knead when it is cooled down to form soft dough. Divide and shape dough into 12 equal portion balls.
- Assemble: Roll out dough, about 1.5mm in thickness, add heap tablespoonful of filling then fold dough over to make semi circle and pinch or pleat edges to seal.
- Arrange dumplings on greased banana leaf (I used multipurpose baking paper), steam in preheated steamer with low/medium heat for 10-12 minutes. Transfer onto a greased (I used sesame oil) serving plate.
- This is similar to Steamed Chive Dumpling but less translucent as it contains glutinous rice flour. This skin recipe can also be used for chive dumpling.
- Jicama and carrot can be shredded but I prefer chopping style as it is crunchier.