Chai Kueh (Steamed Vegetable Dumplings)
January 04th, 2010 10 Comments

Chai Kueh (Steamed Vegetable Dumplings)

Chai Kueh

Picture 3 of 3

Contributor: Ho Siew Loon

Happy  New Year! Last week, my neighbors and I had a wonderful potluck party to usher in 2010 and one of the special traditional delicacies that I learned from a neighbor is her ever popular Chai Kueh. Her Chai Kueh has always been a hit at all our gatherings. I have always enjoyed the chewy texture of Chai Kueh and since it is steamed, it is a rather healthy snack to enjoy…

Chai Kueh (Vegetable Dumplings) is a typical Chinese snack. This snack is very popular among the Teochew and Hakka especially the older generation. The skill in making Chai Kueh lies in the skin as to achieve the soft, chewy and translucent-like sheen. Stir fried jicama (yam bean) is then wrapped in the crystal like skin. The soft chewy skin blended together with the slightly crunchy vegetables makes it a simply irresistible snack at any time of the day.

If you like this recipe, please also check out other similar recipes: kuih kosui, spiral curry puff, layer cake (kek lapis).

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10 comments... read them below or add one

  1. Thuy Dung Le says:

    Do I have to use wheat flour? Can’t I substitute it with rice flour?

  2. AC84 says:

    Do you have a recipe for Chai Kueh with the salty vegetables? I like those ones better! :)

  3. goldchoc says:

    Can I use daikon instead of jicama ?

  4. Aubreya says:

    Can I freeze d chai kueh?i mean before d steaming process

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