Friday, May 1, 2020

Chai Kuih 潮州菜粿


Ingredient A: 粿皮
  • 1 bowl/cup of rice flour 粘米粉
  • 1 bowl/cup of tapioca flour 太白粉
  • 3 bowls/cups of water 
  • 1 tsp salt
  • 2 drops of red food coloring 
Ingredient B:
  • Shredded carrot (1 small size)
  • Shredded jicama (1 small size) or 油菜
  • Shitake mushrooms cut in cubes
  • Salt
  • Pepper 
  • Soy sauce paste
  • mushrooms extract
Instruction:
  1. Mix ingredients A well. 
  2. Brush oils into cooking pan.
  3. Pour ingredients A into cooking pan and cook till it become dough-like.
  4. Then set aside. Cover with dumped cloth to avoid drying out.
  5. Sir fried ingredients B.
  6. Split dough into 30 rounds pieces. Be sure to cover hands with rice flour to avoid dough sticking all over hands.
  7. Flatten each dough and wrap ingredients inside.
  8. Lay banana leaves on the steamed pan and brush some oils on top. 
  9. Put the wrapped dough into pan with boiling water and steam for 10 minutes.










Check out how to wrap Teowchew Chai Kuih on the following video clip:

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