• Prep Time 40 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • Pastry skin
  • 300g rice flour
  • 2 tbsp tapioca flour
  • Extra tapioca flour for dusting
  • 600ml water
  • 1 tsp salt
  • 2 tbsp corn oil
  • Filling
  • 100g canned bamboo shoots, shredded
  • 250g yambean, shredded
  • 70g carrot, shredded
  • 3 dried Chinese mushrooms, soaked to soften and shredded
  • 75g minced pork
  • 1 Chinese preserved sausage (lap cheong), finely chopped (optional)
  • 1 tbsp oil
  • 1 tsp sesame oil
  • Seasoning
  • 2 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp chicken stock granules
  • ¾ tsp pepper
  • ¾ - 1 tbsp sugar or to taste


  1. Combine rice flour and tapioca flour in a mixing bowl. Bring water and salt to a rolling boil. Add in corn oil and stir well. Pour hot water into the flour mixture. Use a small rolling pin to stir until mixture comes into a cooked dough. (The texture should be smooth and not lumpy or sticky.)
  2. Remove dough out onto a lightly-floured tabletop. Knead lightly then divide into 3 equal portions.
  3. Heat oil and sesame oil in a wok. Add minced pork and mushrooms. Fry until fragrant. Put in the rest of the ingredients except Chinese sausage and seasoning.
  4. Stir and cook until vegetables turn soft and ingredients are dry. Dish out and add Chinese sausage.
  5. Roll out each dough portion into a long roll. Cut into small pieces and roll out flat into a thin circle.
  6. Place a heaped tablespoon of filling in the centre of each piece of flattened dough.
  7. Fold into half. Press and pinch the edges to seal the filling.
  8. Arrange the pieces of kuih on a lightly-greased plate. Steam over high heat for about 10-15 minutes. Remove the kuih from the steamer and lightly brush with corn oil. (This is to prevent the kuih from sticking to each other.)

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