CHAI KUIH [STEAMED YAM BEAN DUMPLINGS]

Irresistible traditional Steamed Vegetable Dumplings using a unique translucent wrapper to wrap the simply delicious fried jicama.  The wrapper is made from wheat starch and tapioca flour, is chewy when steamed.  Many may be a little cautious about the fat content in this kuih yet can't resist having a bite if the dainty kuih.

My first posting on this kuih was in 2014 [Steamed Chai Kuih].  It is a lovely recipe where the wrapper stays soft and chewy when cooled and even after a day.  The wrapper recipe here gives the same results.  The recipe portion is smaller than the first [makes about 25 pieces].  Perhaps, for beginners, you can choose to follow this recipe.  

The filling can be prepared a day earlier. 

Yambean Filling-Ingredients and Preparation

250 gm yambean/sengkuang - after skinned and shredded
50-100 gm carrot - peeled and shredded
2 tbsp dried prawns - rinsed and chopped coarsely

1/2 tbsp chopped garlic
1 tbsp oil

100 gm minced meat [optional] - I omit
Seasoning

1 tbsp light soy sauce
1/2 tbsp oyster sauce
1 tsp pepper
1/4 tsp salt
1 tsp sugar [I omit]
2 tbsp water [if necessary]

1. Heat up oil, saute chopped garlic until fragrant. Add in dried prawns . Stir fry then add in shredded vegetables. Stir to mix well. 
2. Add seasoning and water [if necessary]. Continue to stir fry until vegetables are softened [cover with lid] over medium low heat and aromatic.
3. Dish up to cool. This filling can be prepared in advance and refrigerate until required.

Ingredients for Dumpling Skin

100 gm wheat starch [tang mien fun] + 2 tbsp wheat starch

100 gm tapioca flour

1/2 tsp salt

400 ml boiling water

3-4 tbsp cooking oil 

1. Combine wheat flour, tapioca flour and salt in a mixing bowl.  Pour in boiling water and stir immediately to mix well.  Cover and leave aside for 10 minutes.
2. Add in oil and knead into a smooth dough [this takes some time].  Cover and rest for 5 minutes.
3. Divide dough into smaller portions. Flatten with a roller into a thin dough, cut into rounds with a 4-5 inch round cutter or lid of a container.  Flatten each piece before wrapping up the filling.  Seal well.  You can wrap up dough in rounds, oval or half moon shapes with pleats according to your preference. Please refer here for illustration on how to wrap the kuih.
4. Arrange dumplings onto a greased steaming tray, steam for 7-8 minutes on high heat.  I steamed for 10-15 minutes using a 2 tier aluminium steamer.
5. Remove, brush with fried garlic oil while still hot.  Serve with sweet chilli sauce.

CHAR KOAY KAK [FRIED STEAMED RICE CAKE]

Char Koay Kak [Fried Steamed Rice Flour Cake] is a dish quite similar in way to Char Koay Teow, Char Sago Kuih and some other stir fried noodles using the basic ingredients like beansprouts, chives, eggs and preserved radish [chai por]. But this is not as oily as Char Koay Teow as fresh koay teow basically is already oily. The steamed rice flour cake has no fats in it.

Seen this lovely recipe in a 2015 calendar distributed to customers by Tiga Gajah Cho Heng Sdn Bhd, Penang. I have tried several of their recipes such as Kuih Kosui,  Steamed Pumpkin Kuih [aka Kim Kuah Kuih]  and Steamed Yam Cake [Or Kuih].  All have turned out to be good. 

The pictures here, simply taken is enough to show that it is indeed yummy-licious. I could enjoy the pieces of Koay Kak  [rice cake] and the taste and texture are just perfect. 

Using a non-stick wok to fry, it is hassle-free and yet the result is a plate of fragrant Char Koay Kak. I believe, this dish will be even better if  I use pork lard and duck’s egg, hehehe!. I will definitely try next time. 

The portion here is enough for 4 persons but for great eaters like my family members, it is only enough for 3.  Even a friend who watches her diet had a 'big' plate.

Recipe Source from Tiga Gajah Cho Heng Sdn Bhd, Penang

Ingredients for Steamed Cake

125 gm rice flour

50 gm wheat starch

730 ml water

1. Mix all ingredients together and strain through a sieve. Set aside to soak for 2-3 hours [I soaked for about 2 hours while I went for my morning exercise].
2. Pour soaked flour mixture into a steaming tray [5-6 inch tin].  Stir to cook over boiling water [medium low heat] until batter thickens [takes about 10 minutes]. Then steam for 50-60 minutes.
3. Remove and leave to cool for at least 5 hours before cutting into smaller pieces [I left it overnight].

Other Ingredients for Frying

3-4 tbsp cooking oil [less if using a non-stick wok]

5 cloves garlic – chopped

20 gm chai por [I used 20 gm each of the sweet and salty chai por] – rinsed and drained

½ tbsp chilli paste [I used 2 tbsp cos’ I like it more spicy]

2 eggs [ I used 3 large eggs]

50 gm beansprouts [I used 300 gm – tailed]

40 gm kucai [I used 100 gm] – cut 1 inch lengths

Seasoning [combine]

1 tbsp light soy sauce

1 tbsp water

1 ½ tbsp dark soy sauce

1 ½ tbsp fish sauce

½ tbsp oyster sauce

1 tsp sugar [optional]

1. Heat oil in a non-stick wok, sauté garlic until aromatic, add in the steamed rice cake, spread them out a little.  Leave to cook for awhile without stirring to brown the pieces.
2. Add in the chai por, seasoning sauce, chilli paste and lightly stir to mix the ingredients well. Leave to cook for awhile so that the steamed cakes are firm and a little charred.
3. Lastly add in the eggs, then throw in the beansprouts and chives. Stir fry to mix until cooked through.
4. Dish up to serve immediately.
   
   
   
   
   
   

I'm sharing this post with Cook Your Books Event #24 [June 2015] hosted by Joyce of Kitchen Flavours

STEAMED YAMBEAN DUMPLINGS [CHAI KUIH]

I love yambean and I also love Chai Kuih [steamed yambean dumplings]. Buying from the stalls can be quite costly these days cos' you can't stop eating a few in one go. While I was making the kuih, I had eaten several pieces immediately out from the steamer, while still hot. Nice on its' own or with chilli sauce.

 

The skin stays soft even when cooled and the yambean filling is very tasty.
The original recipe makes only 25 pieces but I managed to make about 40 pieces cos' mine is smaller like the size of Har Kow [Prawn Dumplings].  I kept some in the fridge and reheat before serving.  They are still as good as before.
Recipe Source - Yum Yum Magazine No. 69

Ingredients for Yambean Filling

300 gm yambean/sengkuang - skinned and shredded
1 carrot - peeled and shredded
3 tbsp dried prawns - rinsed and chopped coarsely
1 tbsp chopped garlic and shallots
2 tbsp oil
Seasoning

1 tbsp light soy sauce
1/2 tbsp oyster sauce
1/2 tsp pepper
1/4 tsp salt
1/2 tbsp sugar [I omit]
2 tbsp water
1 1/2 tsp sesame oil

 

 

 

 

1. Heat up oil, saute chopped garlic/shallots until fragrant. Add in dried prawns . Stir fry then add in shredded vegetables. Stir to mix well. 
2. Add seasoning and water. Continue to stir fry until vegetables are softened and aromatic.
3. Dish up to cool. This filling can be prepared in advance and refrigerate until required.

Ingredients for Dumpling Skin

150 gm wheat starch [tang mien fun]

150 gm tapioca flour

1/2 tsp salt

450 ml boiling water

4 tbsp shortening  [can use 3 tbsp]

1. Combine wheat flour, tapioca flour and salt in a mixing bowl.  Pour in boiling water and stir immediately to mix well.  Cover and leave aside for 10 minutes.
2. Add in shortening/oil and knead into a smooth dough [this takes some time].  Cover and rest for 5 minutes.
3. Divide dough into equal portions [about 20 gm each].  Flatten with a roller, wrap up filling and seal up.  You can wrap up dough in rounds, oval or half moon shapes according to your preference.
4. Arrange dumplings onto a greased steaming tray, steam for 7-8 minutes on high heat.  I steamed for 10 minutes using electric steamer.
5. Remove, brush with fried garlic oil while still hot.  Serve with chilli sauce.
   
   
   
   
   
   
   

Garlic Chilli Sauce for Dipping

[Blended and Mixed Together]

5 red chillies

4 cili padi

50 gm ginger

8 pips garlic

4 tbsp sugar

salt to taste

80 ml white rice vinegar

150 ml tomato sauce

I'm submitting this post to Cook Your Books Event #15 hosted by

 Joyce of Kitchen Flavours