Teochew Chai Kueh recipe

1 Aug
2010

During this time especially in winter, yam bean or jicama would be in season.  I find them plentiful in Asian stores and cheap too.  So what do I do with these yam bean.   Teochew Chai Kueh is simple to make.    There are many ways to wrap the dumplings.  Do whatever is easier for you.   The most important in this recipe is the almost transparent looking dumpling and the crunchiness from the yam bean.   This kueh is great for morning or afternoon tea… or any time of the day.

recipe after the jump

 

Chai Kueh recipe

Filling
1 (400g) yam bean/jicama (shredded)
60g dried shrimps (chopped)
1 tsp garlic (chopped)
20g oil

Fry all the above with oil and garlic. Then add salt and pepper to taste.

Pastry
200g wheat starch
100g tapioca flour
50g glutinous rice
500ml boiling water
half tsp salt

The texture of the dough should be soft and smooth.  Divide the dough equally in 50g balls. Roll dough with rolling pin and add yam bean filling.  Seal the sides.  Steam for 7 to 9 minutes on greased stainless steel plate.

{update}  since readers are asking what is wheat starch, below is the packaging.  The wheat starch is more stickier than tapioca or corn starch.

 


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22 Responses to Teochew Chai Kueh recipe

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Magdalene

August 4th, 2010 at 11:49 am

What’s wheat starch?

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madamkwong

August 5th, 2010 at 7:35 am

Hi Magdalene,
Wheat starch is “tung meen flour”. A flour between tapioca and corn, more starchy.

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Tong

August 8th, 2010 at 12:11 am

Hi Madam Kwong,

Can i substitute wheat starch with green bean flour or it’s possible for me to just add x 100g of Corn flour and x 100g of Tapioca flour to make it 200g of wheat starch? Thank you in advance for your answer. Have a lovely day.

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madamkwong

August 8th, 2010 at 11:14 am

Hi Tong,

Unfortunately, you can’t use green bean flour. The result will be different.

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renee

August 8th, 2010 at 11:14 pm

Hi Mdm Kwong

May I know how much water is needed and the steps to mix the dough together? Should it be hot or room temperature water? Thank you for your reply.

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madamkwong

August 9th, 2010 at 7:20 am

Hi Renee,

Apologies for the small error, I’ve updated the recipe. You’ll need to add 500ml of boiling water to the dough.

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Tong

September 4th, 2010 at 11:31 pm

Hi Madam Kwong,

Hi, is me again, i’m still can’t find the Wheat Starch in the area that i lived but wonder if Corn Starch can be subtitute instead?

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madamkwong

September 5th, 2010 at 12:30 pm

Hello again,

Can I ask where you live? That’s ok if you can’t tell :) I’ve not tried using corn starch as I can easily find wheat start available in Melbourne. I’ve taken a picture of the packaging if that helps http://i117.photobucket.com/albums/o48/suz07/blog%20photos/wheatstarch.jpg

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Tong

September 5th, 2010 at 3:33 pm

Hi Madam Kwong,

Good afternoon. I lived in Cairns, QLD. Not many choice to choose from in our local Asian shop however the packaging image you captured were help. I will bring this image with me to our local Asian shop for pre order:)

Can’t wait to try this recipe and share it with my partner and friend. I’m sure they will impress:)

Have a great weekend:)

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KIM

September 29th, 2010 at 1:34 am

can i add on some tapioca flour before roll dough with rolling pin bcoz is sticky. thanks.

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madamkwong

September 29th, 2010 at 5:50 pm

Hi Kim,

Just add some plain flour with the tapioca flour. Good Luck!

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Carol

November 18th, 2010 at 7:03 pm

Hi Madam Kwong,

may I know how do we mix the dough? Do we put everything together and mix with the 500ml of water? What about the 50g of glutinous rice? We need to steam first before putting together into the mixture right?

Your advise please. Thanks!

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madamkwong

November 20th, 2010 at 2:20 pm

Hi Carol,

You need to mix all the dough mix together. That’s all. Wrap the filling with the dough and steam.

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Bryan

November 22nd, 2010 at 10:33 am

Hi Madam Kwong,
One of yr ingredient says 50g Glutinious rice – is it the rice or the flour? I see some other recipe’s doesnt require this ingredient, is it optional or there’s a purpose for it?
Thanks.

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jackiefong

January 19th, 2011 at 10:27 am

Can I substitute green peas flour for tapioca flour . Also what is green peas flour and green beans flour ?
What is the different between sago flour an tapioca flour ?
thank you very much.

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madamkwong

January 21st, 2011 at 8:02 am

Hi Jackie, you can’t substitute any other flour. The result will be different eg. too sticky, too starchy etc.

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Sawalee

July 20th, 2011 at 12:46 pm

Hello Mdm. Kwong,

Can freeze the kueh after or before we steam? Thanks :)

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madamkwong

July 20th, 2011 at 1:27 pm

Hi Sawalee, you can freeze before steaming.

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Aileen Montgomery

August 1st, 2011 at 7:22 pm

Hello mdm. Kwong,
May I know what’s the glutinous rice for? Are your recipe calling for the glu. rice OR glu. flour, advise pls? Thanks

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madamkwong

August 2nd, 2011 at 8:24 pm

The glutinous rice is the dough (for wrapping) :)

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reiko

October 18th, 2011 at 6:14 pm

where can i buy the wheat flour in Malaysia?

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Lyn

December 18th, 2012 at 8:51 am

Hi, glutinous rice did not work out. Used glutinous rice flour instead and they turned out as shown in picture. You may need to post the revised recipe to avoid wasted efforts. Love your kueh recipes…thanks!

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