Chai Kueh is made from sweet turnip and usually consumed during tea break or even breakfast. It is a typical Chinese snack and is very popular among the Teochew and Hakka. The most important to have a delicious Chai Kueh is having a thin, soft, chewy and translucent skin. There are two popular fillings; sweet turnip or chives.
Since the skin is made by mixing both wheat starch and tapioca flour together, the ratio of these flour is important. A lot of recipes are required only wheat starch and tapioca flour. To me, there are still something missing in the texture. Even though, I have tried to play around with the ratio, I could not get the chewy texture that I wanted. The skin also becomes hard after some time.
In my 4th attempt, I have added in some glutinous flour in the dough hoping that the stickiness of glutinous will improve the texture of the skin.....and it really works!!! I feel really satisfy with this new recipe and it reminds me my childhood "Chai Kueh"!!
IngredientsIn my 4th attempt, I have added in some glutinous flour in the dough hoping that the stickiness of glutinous will improve the texture of the skin.....and it really works!!! I feel really satisfy with this new recipe and it reminds me my childhood "Chai Kueh"!!
Dumpling Skin
100 g wheat starch
50 g tapioca flour
25 g glutinous flour
1 tbsp cooking oil
150-180 ml boiling water
Filling (sweet turnip)
250 g sweet turnip
30 g dried shrimps; soaked and minced
1 tbsp minced garlic
A dash of pepper
salt to taste
Filling (chives)
200 g chives; cut into small pieces (5mm in length)
30 g dried shrimps; soaked and minced
1 tbsp minced garlic
3 mushrooms; soaked and minced
A dash of pepper
salt to taste
1. Peel turnip, then using a processor shredded it. Heat 2 tbsp oil in a preheated pan to saute garlic and dried shrimp over low heat until fragrant. Add in sweet turnip. Stir-fry over medium heat and add in seasoning. Add some water if it is too dry and keep stir-fry until turnip is soften. Dish out, leave to cool.
2. Heat up 2 tbsp of oil in a preheated pan to saute garlic and dried shrimp over low heat until fragrant. Add in mushroom and saute until it is cooked. Lastly, put in the chives and saute until the chives is soft. Dish out, leave to cool.
3. For the skin, mix all the ingredient together until a dough is formed. Knead well into a soft dough, cover with a wet cloth, and rest dough for 20 minutes.
4. Divide dough into small portions. Use a roller to flatten the dough. Spoon in enough filling on skin and wrap. Place the dumplings on the greasy banana leaf. Steam over hot water for 7-10 minutes over medium heat until cooked. Brush with oil while hot.
4. Divide dough into small portions. Use a roller to flatten the dough. Spoon in enough filling on skin and wrap. Place the dumplings on the greasy banana leaf. Steam over hot water for 7-10 minutes over medium heat until cooked. Brush with oil while hot.
Yes..You are right with your comments. I tried several times the two flours but is not the texture that i wanted like the one i bought from my friend. My last attempt i added in glutinous flour then it worked.
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