Chai Kuih

 




Chai Kuih 
Ingredients A
  • 200 g Wheat Starch  ( Tang 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 metal chopstick. 
  • 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.
  • Roll dough into a circle shape @28g (estimated) and fill in the fillings.
  • Wrap and pleat the edge of the skin tightly to any desire own preference shape.
    I am moulding to an angku mould.     Dust the mould with tapioca flour     knock knock away to remove excess flour. 
  • Place the dough into the mould and press it down, flatten, pressing the edge firmly.  Knock mould a few times from left to right or top until the drop from the mould. When the dough has the correct texture and well dusted it will easily slide out.
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 or half way it's ok.
  • 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 @ 28 g each and fillings are around 1 1/2 tablespoon each
  • You may roll for thinner layers as per own preference but too think will make it break. 
  • Cover the dough with cloth before use could prevent it from hardening.

Fried Jicama Sengkuang 

Ingredients
400g Jicama (sengkuang)
3 tbsp Dried Prawns (Chopped in small pieces)
3 pcs Chopped Garlic

Ingredient - Seasoning 
1 tsp Maggi chicken granules
1 tsp dark soy sauce
Salt and sugar to taste
a few dashes as per preference
150 ml water (+ & -)

Method :
Wash and soak dried prawns for 10 minutes. Chop it coarsely.
Wash and shred Jicama (sengkuang)
Heat up 4 tbsp oil and stir in garlic,  Add in dried prawns and fry till fragrant.
Add in Jicama (Sengkuang) Add in seasoning B to taste.
Stir fry for about 5 mins and let it simmer till vegetable is cooked.