• Prep Time 30 minutes
  • Cook Time 10 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 200g wheat starch (tang mein fun)
  • 50g glutinous rice flour
  • 100g tapioca flour
  • 1/2 tsp salt
  • 450ml boiling water
  • 5–6 tbsp oil


  1. Sift wheat starch, glutinous rice flour and tapioca flour into a mixing bowl and stir in salt. Make a well in the centre and pour in boiling water. Mix well to form a lump of dough.
  2. Gradually work and knead in the oil. Roll dough into a long sausage. Cut into 35-40g portions. Roll each portion into small balls.
  3. Lightly dust the work surface with tapioca flour, then flatten each piece of dough into a thin disc. Fill with prepared filling and shape into half-moons and pleat the edges.
  4. Steam the chai kuih over rapidly boiling water for about 7-8 minutes.

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