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
- 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
- Mix ingredients A well.
- Brush oils into cooking pan.
- Pour ingredients A into cooking pan and cook till it become dough-like.
- Then set aside. Cover with dumped cloth to avoid drying out.
- Sir fried ingredients B.
- Split dough into 30 rounds pieces. Be sure to cover hands with rice flour to avoid dough sticking all over hands.
- Flatten each dough and wrap ingredients inside.
- Lay banana leaves on the steamed pan and brush some oils on top.
- 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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