Recipi for Fried sengkuan
https://laycook.blogspot.com/2018/03/fried-jimaca-sengkuan.html
https://laycook.blogspot.com/2018/09/homemake-thai-sweet-and-sour-chilly.html
Chai Kuih pastry skin
Ingredients A
- 200 g Wheat Starch Flour ( Tung Mein Fun)
- 100 g Tapioca flour
- 550 g water
- 5 tsp oil
- 1 tsp salt
Method
- Sieve and combine wheat starch, tapioca flour in a mixing bowl
- In a saucepan add bring 550 g water salt and oil and bring to a super hot boil.
- Pour boiling water on the flours slowly using a wooden ladle,
- keep stirring combine until thicken and reach translucent light dough
- Set aside to rest for 5 minutes because it is too hot to knead.
- Knead dough till well combine and smooth
- Flatten and rolled out dough using a rolling pin,
- dough pastry into a circle and fill in the fillings.
- wrap and pleat the edge of the skin tightly to any desire own preference shape
To steam
- Pre -Prepare a steamer with water to boiling stage and arrange the Chai kuih on the steaming tray.
- Brush lightly with some oil before steaming.
- Steam for 10 -12 minutes or until the skin is translucent.
- Garnish with chopped spring onion, garlic and chilly sauce
- That's it... Done...
Notes:
- Should you feel your dough is sticky just pad pad some tapioca flour to get the right consistency just little will do so long it doesn't stick to your fingers
- My each dough is estimated @ 25-30 g each and fillings are around 20 g each
- You may roll for thinner layers as per own preference
- Cover the dough with cloth before use could prevent it from becoming hard