Chai Kueh Recipe
300-400g jicama (yam bean)
3 Tbsp Dried Prawns ( optional)
1 Tbsp Chopped Garlic
Wash and soak dried prawns for 10-15 minutes. Chop it coarsely.
Shread yam bean (jicama) and carrots into long strips.
Heat up 4-5 Tbsp oil and stir in garlic till fragrant.
Add in dried prawns and fry till fragrant.
Add in yam bean (jicama) and and carrots. Stir fry for about 5 minutes and let it simmer till vegetable is soft and cooked. Add in salt and pepper to taste.
Leave it to cool.
165 g Wheat Starch Flour ( Tung Mein Fun)
85 g Tapioca Flour
420 g hot boiling water
5 Tbsp oil
Mixed wheat starch flour and tapioca flour in a large mixing bowl.
Add in boiling water and mixed it thoroughly with long wooden spoon till you get a translucent like dough.
Close it up and let it rest for 10 minutes.
Add in oil gradually and knead into a smooth dough.
Rolled out dough into a long sausage roll and divide into about 30 pieces.
To make Chai Kueh:
Prepare the steamer.
Lightly oiled the steaming tray.
Roll out the skin pastry into a circle with about 7 cm diameter.
Put 1 Tbsp filling in the center.
Pleat the edge of the skin and wrapped it up tightly.
Arrange the Chai kueh on the steaming tray. Brush with some oil before steaming.
Steam for 12 minutes or until the skin is translucent.