My mother in-law is a Teochew and her mother used to prepare this traditional 'kuih' snack in big quantities especially during the Chinese New Year. It can be prepared ahead and kept in the freezer for at least a month. Just defrost to room temperature, cut into smaller pieces and pan fry to golden brown.
This recipe is not from my MIL because she changes the quantities all the time and the end result is never the same. Anyway, I got this reliable recipe from a neigbhour and reduced it to the minimal quantity to suit smaller families. Just multiple the quantity if you wish to make more. It can be served as breakfast, light lunch and even tea time with fresh brewed Chinese tea. Good eaten by itself or with chilli sauce.
Ingredients
1.3 - 1.5kg yam bean [sengkuang] - shredded200 gm yam - shredded [taste better with yam]
1 piece red carrot - shredded
200 gm peanuts with skin - wash and boil in water till soft but crunchy. Drain and chop to smaller bits
2-3 tbsp oil
Combine Together
400 gm plain flour
200 gm tapioca flour
75 gm cornflour
Seasoning
3 tsp salt
3 tsp pepper
1 tsp msg
1 big piece dried beancurd sheet [foo peh]
3 tsp salt
3 tsp pepper
1 tsp msg
1 big piece dried beancurd sheet [foo peh]
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| 1. Ingredients for Kwang Cheang |
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| 2. Shredded Vegetables And Chopped Peanuts |
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| 3. Fry Vegetables in Oil Till Limp and Soft Add in Seasoning |
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| 4. Off fire and add chopped peanuts. Mix well |
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| 5. Cool Vegetables for awhile and add in Mixed Flour |
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| 6. Stir to incorporate all ingredients. Mixture is ready for wrapping in foo peh |
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| 7. Mixture Wrapped in about 7" x 9" piece Foo Peh [makes 10 pieces] |
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| 8. Ready for Steaming [2 trays together] |
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| 9. Steam on high heat for 20-25 minutes |
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10. Cool steamed Kwang Cheang before storing in fridge or fry to serve with chilli sauce |
Plain flour or rice flour?
ReplyDeleteHi Anonymous, it's plain flour. Many people uses rice flour but with a mixture of these flour, these rolls are soft, moist and chewy. I made a batch this CNY without yam, they are also good.
ReplyDeleteHi Kimmy, possible to wrap in popiah skin instead of foo peh? I tasted something similar like this made by my friend's mum and they were very yummy, but are wrapped in popiah skin.
ReplyDeleteIf to wrap in popiah skin, still need to steam them before putting into fridge (freezer?)?
Thanks! :)
Hi Anonymous, haven't try with popiah skin. That could be fried popiah not this. Keeping in the freezer is when you are preparing it long before serving time otherwise, not necessary to freeze them. You can fry and serve after steaming.
ReplyDeleteHi Kimmy, may I know if to add in the yam, when to do that and need to steam and mash the yam before adding them to the rest of the ingredient? Thanks.
ReplyDeleteHi Anonymous, the yam just has to be shredded like the yambean. It can be added before you start frying the yambean since the quantity is smaller than the yambean.
ReplyDeleteI love this snack. But it seems like a lost recipe. Where can I buy this instead of making it myself? Thanks thanks.
ReplyDeleteAny idea where I can buy this off a rack or stall? I love this snack and missing it. Thanks.
ReplyDeleteHi Donovan, In Penang, these snacks are available at the stalls in the vicinity of wet markets at Air Itam, Jelutong and Lip Sin. Can't advise you much as I have no idea where you are from. Usually available at Kuih Muih stalls and vendors selling fried snacks like Chinese Crullers, Ham Chim Paeng etc.
ReplyDeleteI'm in Singapore. I used to eat this when I was young. A very old auntie used to make this but did not pass it down. Oh so this blog is in Penang? Thanks for responding.
ReplyDeleteHi Donovan, these are easy to make and can be freezed up. Just thaw before deep frying or pan fry. Some Teochew families make this snack in large quantities during Chinese New Year. They can only feast on this item throughout the new year holidays for breakfast or afternoon snack.
ReplyDeleteYes I remembered this was only available during Lunar New Year period. I'll keep your recipe and give it a shot. Thanks for sharing.
ReplyDeleteHappy Lunar New Year.
By the way, what's the name of this dish in Mandarin? My auntie used to call it Jie Cai (斋菜）in Teochew translation. The name seems to vary. Thanks.
ReplyDeleteHi Donovan, you're welcome. I think it is called Kwang Chian [光煎]. My mother in-law is a Teochew but her recipe for this snack varies and the result isn't always the same. This recipe is from a friend and I find it good. You can pan fry or deep fry them according to own preference. Serve with a good chilli sauce, it is awesome.
ReplyDeleteI like it pan fried. Crispy outside soft inside. Lots of chili sauce. Haha
ReplyDelete