* A 150g

150g

400 - 450 ml :
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* 1. A 10 min
2. 5 min

10 min
5 min
3.
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100g
60g

1tbsp
220ml

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2
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4 25
5 7
6

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Chai Kueh Recipe

Fillings Ingredients
300-400g jicama (yam bean)
3 Tbsp Dried Prawns ( optional)
100g Carrots
1 Tbsp Chopped Garlic
Salt
Pepper
Method :
1.
2.
3.
4.
5.

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.
6.
Leave it to cool.
Pastry/Skin Ingredients
165 g Wheat Starch Flour ( Tung Mein Fun)
85 g Tapioca Flour
420 g hot boiling water
5 Tbsp oil
Method :
1.
2.

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.
3.
Close it up and let it rest for 10 minutes.
4.
Add in oil gradually and knead into a smooth dough.
5.
Rolled out dough into a long sausage roll and divide into about 30 pieces.
To make Chai Kueh:
1.
2.
3.
4.
5.
6.
7.

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.

A
B

1 A
2
3
4
5
6
7
.
8
9
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1
2
3
4
(^.^)

Ingredient (enough for 12 dumplings)

Fillings
150gm chinese chives, diced

3 cloves garlic, minced

3 tbsp dried shrimps, soaked and roughly chopped (retained soaked liquid)

5 dried shitake mushroom, soaked and diced (retained soaked liquid)

1 tsp oyster sauce

2 tsp light soy sauce

1 tsp sugar

1/3 tsp white pepper

Wrapper

75gm wheat starch

75gm tapioca starch

1/4 tsp salt

175ml boiling water

1 tsp corn oil

Method
1.
Heat 1 tbsp oil in pan, garlic, dried shrimps and mushroom and saut till fragrant.
2.
Add in chives and seasoning and mix evenly. Drizzle in 2 tbsp reserved liquid and stir fry briefly.
Remove from fire. Cool completely before wrapping.
3.
Combine flour and salt into a large mixing bowl. Pour in boiling water at one go and stir with a
spatula till just combine, mixture will be slightly crumbly. Cover and rest for 10mins.
4.

Add in 1 tsp oil and knead the dough till smooth. Rest for 5 mins.

5.

Divide dough into 12 equal portions. Lightly floured the working surface and the rolling pin.

6.
Roll out each dough thinly, roughly about 7-8cm in diameter. Wrap in filling and seal the edge by
pinching it together.
7.

Arrange the dumplings on a well oiled plate. Steam over preheated steamer for 8 mins.

8.

Remove from heat and glaze the dumplings with sesame oil.