I love this Chai Kuih recipe, it has a soft and slightly chewy crystal dumpling skin and taste delicious with the sweet and savoury yam bean filling.
Chai Kuih is a popular Chinese snack in Malaysia. It is quite commonly sold at kopitiams (hawkers stalls) and morning markets & pasar malam. Recently I tried this Chai Kuih at a popular shop in Ampang, KL. The crystal dumpling skin was soft and chewy. I used to like the soft and thin crystal dumpling skin but when I tried this chewy texture, it was also very good. So, I wanted to try to replicate it.
Ingredients (材料):
Yam bean filling (沙葛馅):
1-2 (850 grams) yam bean / sengkuang , skinned and shredded (1-2个(850克)沙葛,去皮,切丝)
30 grams dried shrimp soaked 15 min and chopped (30克虾米,浸软15分钟,剁碎)
6 shallots (6个小洋葱)
6 Cloves garlic (6 瓣大蒜)
4 tbsp cooking oil (4汤匙油)
Seasoning (调味料):
Pinch of sugar(少许糖)
2 tbsp light soy sauce (2汤匙生抽)
1/2 tsp dark soy sauce (1/2茶匙黑酱油)
1 tsp corn starch (1茶匙玉米粉)
1 tbsp water (1汤匙水)
Ingredients for dough skin (皮料):
120 grams tapioca starch (120克木薯粉)
120 grams wheat starch /tang mien fun(120克澄粉)
1/2 tsp salt (1/2茶匙盐)
350ml/grams boiling water (350克、毫升开水)
1 tbsp oil (1汤匙油)
1/2 cup cornstarch (1/2 杯玉米淀粉)
shallot oil/garlic oil 小样葱油/蒜油
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Негізгі бет Тәжірибелік нұсқаулар және стиль Chai Kuih | Vegetable Crystal Dumplings | 菜粿 | 水晶糕
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