- 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.
- Gradually work and knead in the oil. Roll dough into a long sausage. Cut into 35-40g portions. Roll each portion into small balls.
- 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.
- Steam the chai kuih over rapidly boiling water for about 7-8 minutes.
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