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).
SUBSCRIBE AND NEVER MISS A RECIPE
Latest Giveaways: Enter to Win
Latest Recipes:
SUBSCRIBE TO RASA MALAYSIA NEWSLETTER AND GET EASY AND DELICIOUS RECIPES DELIVERED TO YOUR INBOX. If you try my recipe, please use hashtag #rasamalaysia on social media so I can see your creations! Follow me on Facebook | Instagram | Pinterest | Twitter for new recipes, giveaways and more.
Thuy Dung Le
Do I have to use wheat flour? Can’t I substitute it with rice flour?
Rasa Malaysia
Yes you have to use wheat flour.
AC84
Do you have a recipe for Chai Kueh with the salty vegetables? I like those ones better! :)
Rasa Malaysia
Salty vegetables? Interesting I have never tried those.
goldchoc
Can I use daikon instead of jicama ?
Rasa Malaysia
You can but it will not taste as good.
Aubreya
Can I freeze d chai kueh?i mean before d steaming process
Rasa Malaysia
Don’t freeze it will change the texture of the skin.
Aubreya
Any suggestion on how to keep d chai kueh?coz I can’t finish it :p
Rasa Malaysia
You can keep in the fridge but just don’t freeze.
Qing Ru
Would you have the recipe for the dark sauce? I’m not sure what it’s called but it tasted abit like heh cho?
Chai Hong
I think you are referring to jin Jiang vinegar. They normally serve with jiao jee and shanghai Siew long pao with shredded young ginger. I hope that is what you referring to.
Jane
I am wondering if the wrapper will be hard when it is cold. Thanks.
Vannessa
I’ve just made a whole lot! :D Im a happy girl now ^v^ thank you!
Rowena
When kneading the dough, encounter very sticky, how to avoid it?
Rasa Malaysia
More a bit more flour.
Selina
What is jicama in English called?