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Chai Kueh Recipe With Rice Flour

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Easy Soft and Fluffy Rice Flour Huat Kueh (No Yeast, No ENO)
Easy Soft and Fluffy Rice Flour Huat Kueh (No Yeast, No ENO) from whattocooktoday.com

Description

Chai kueh is a type of steamed dumpling that originated from the southern region of China. It is a popular snack in many countries in Southeast Asia, including Singapore, Malaysia, and Indonesia. The filling can vary, but it usually contains a mixture of savory ingredients such as mushrooms, dried shrimps, and minced pork. This recipe uses rice flour to make the dough, creating a gluten-free version of the traditional dumpling.

Prep Time

The preparation time for this recipe is around 30 minutes.

Cook Time

The cooking time is about 20 minutes.

Ingredients

  • 1 cup of rice flour
  • 1/4 cup of tapioca starch
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of sugar
  • 1/2 cup of water
  • 1/2 cup of chopped mushrooms
  • 1/2 cup of chopped cabbage
  • 1/4 cup of chopped dried shrimps
  • 1/4 cup of minced pork
  • 1 tablespoon of vegetable oil
  • 1 tablespoon of soy sauce
  • 1/2 teaspoon of sesame oil
  • 1/4 teaspoon of white pepper

Equipment

  • Steamer
  • Mixing bowl
  • Frying pan
  • Chopping board and knife

Method

Step 1: Make the Dough

In a mixing bowl, combine the rice flour, tapioca starch, salt, and sugar. Gradually add the water and mix until a smooth dough forms. Knead the dough for about 5 minutes, then cover with a damp cloth and let it rest for 10 minutes.

Step 2: Make the Filling

In a frying pan, heat the vegetable oil over medium heat. Add the chopped mushrooms, cabbage, and dried shrimps and stir-fry for 2-3 minutes. Add the minced pork, soy sauce, sesame oil, and white pepper and continue to cook for another 2-3 minutes, until the pork is cooked through. Remove from heat and let it cool.

Step 3: Assemble the Dumplings

Divide the dough into equal portions and roll each one into a ball. Flatten each ball with your palm and use a rolling pin to roll it into a thin circle. Place a spoonful of filling in the center of the circle and gather the edges of the dough to form a pouch. Pinch the edges together to seal the dumpling.

Step 4: Steam the Dumplings

Place the dumplings in a steamer and steam over high heat for 8-10 minutes, until the dough is cooked through. Serve hot with chili sauce or soy sauce.

Notes

Make sure to roll the dough thinly enough, or it will be too thick and chewy after steaming. You can also add other ingredients to the filling, such as chopped carrots or bamboo shoots, according to your preference.

Nutrition Info

Each serving of 3 dumplings contains approximately:

  • Calories: 210
  • Protein: 6g
  • Fat: 6g
  • Carbohydrates: 33g
  • Fiber: 2g
  • Sodium: 310mg

Recipe Tips

  • If the dough is too dry, add a little more water. If it is too wet, add more rice flour.
  • You can use a steamer basket or a bamboo steamer to steam the dumplings.
  • Make sure to oil the steamer or the dumplings will stick to the bottom.
  • You can also pan-fry the dumplings after steaming for a crispy texture.

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