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Chai Kuih specials are its delicate crystal dumpling like skin and texture that wraps fried sengkuang vegetables inside, soft chewy skin blended together with the slightly crunchy vegetables makes it a simply irresistible snack . Has always been a hit at most parties and gathering.
Take a bite out of the Chai Kuih and you will see the ingredients spilling out. it’s a really popular kuih among especially Malaysian chinese locals . It’s an absolute delight to taste this local snack so try them if you haven’t!
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Ingredients A
100 g Wheat Starch Flour ( Tung Mein Fun)
100 g Tapioca flour
200 g water
2 tsp oil
1 tsp salt
Method : Cooking dough method
Mixed ingredient A in a mixing bowl till dissolve and sieve
In a wok add in the dissolve liquid flour and bring to a boil.. slow heat
Keep stirring till starts to thicken and reach a translucent light dough.
Switch of the heat and let it rest for 5-10 minutes before knead into a smooth dough.
Set aside to rest for 15 minutes.
(if you feel your dough is wet add in more tapioca flour to get the right consistency.)
Flatten and rolled out skin dough pastry into a circle
Add in fillings, Pleat the edge of the skin to a pau shape and wrap tightly.
To steam
Pre -Prepare a steamer with water to boil and arrange the Chai kuih on the steaming tray.
Brush with some oil before steaming.
Steam for 12-15 minutes or until the skin is translucent.
That's it... Done...
