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
Instructions
- 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.
