Chai Kueh Recipe
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4.9
22 reviews
Excellent
Chai Kueh Recipe
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Soft, chewy Chai Kueh (steamed vegetable dumplings) with a healthy jicama filling, this Malaysian snack is irresistibly delicious at any time of the day. Learn how to make this traditional delicacy with my easy step-by-step guide and pictures.
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Ingredients
Filling:
- 3 tablespoons dried prawns
- 300 g jicama yam bean, optional up to 400g
- 100 g carrot
- 3 tablespoons neutral cooking oil generic cooking oil
- 3 cloves garlic minced
- 1/2 teaspoon salt more to taste
- 3 dashes black pepper
Dumpling Wrapper:
- 165 g wheat starch tung mein fun
- 85 g tapioca flour
- 420 g water 425 ml, hot, boiling
- 5 tablespoons neutral cooking oil generic cooking oil
Instructions
Filling:
- Wash and soak the dried prawns for 10–15 minutes, then chop them coarsely. Cut the yam bean (jicama) and carrots into long strips. Heat oil in a pan and sauté the garlic until fragrant. Add the dried prawns and fry until aromatic, then stir in the yam bean and carrots. Stir-fry for about 5 minutes, then let the mixture simmer until the vegetables are soft and cooked. Season with salt and white pepper to taste, and allow the mixture to cool completely.
Dumpling Wrapper:
- In a large mixing bowl, combine the wheat starch and tapioca flour. Pour in the boiling water and mix thoroughly with a long wooden spoon until a translucent dough forms.
- Cover the dough and let it rest for 10 minutes. Gradually add the oil and knead until smooth. Roll the dough into a long, sausage-like shape, then divide it into approximately 30 equal pieces.
Wrapping Chai Kueh:
- Prepare the steamer and either lightly oil the steaming tray or line it with parchment paper. Roll out the pastry into circles approximately 7 cm in diameter. Place 1 tablespoon of filling in the center of each circle, pleat the edges, and wrap them tightly to seal.
- Arrange the chai kueh on the steaming tray and brush them lightly with oil before steaming. Steam for 12 minutes or until the skin is translucent.
- Let the chai kueh cool in the steamer for 10 minutes. Remove from heat and serve with Malaysian chili sauce, such as Lingham's Hot Sauce.
Notes
- Recipe Contributor: Ho Siew Loon
- Dry filling. To avoid a watery filling, ensure that the excess moisture is drained before wrapping.
- Don’t overfill: To avoid bursting during steaming, make sure to add just the right amount of filling. If you are a beginner, always start with a smaller filling.
- Prep the steamer. Lightly brush the steaming tray with oil or use parchment paper to prevent sticking and ensure easy removal of dumplings.
- Brushing oil. Brushing oil on the dumplings before steaming prevents sticking, improves texture, and adds that glorious sheen to the surface.
Nutrition Information
Show Details
Serving
30pieces
Calories
74kcal
(4%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.02g
(1%)
Cholesterol
17mg
(6%)
Sodium
95mg
(4%)
Potassium
29mg
(1%)
Fiber
1g
(4%)
Sugar
0.3g
(1%)
Vitamin A
560IU
(11%)
Vitamin C
2mg
(2%)
Calcium
10mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 30pieces
Amount Per Serving
Calories 74 kcal
% Daily Value*
| Serving | 30pieces | |
| Calories | 74kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 17mg | 6% |
| Sodium | 95mg | 4% |
| Potassium | 29mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 10mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
22 reviews
Excellent
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