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
Instructions
- 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.)
- Remove dough out onto a lightly-floured tabletop. Knead lightly then divide into 3 equal portions.
- 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.
- Stir and cook until vegetables turn soft and ingredients are dry. Dish out and add Chinese sausage.
- Roll out each dough portion into a long roll. Cut into small pieces and roll out flat into a thin circle.
- Place a heaped tablespoon of filling in the centre of each piece of flattened dough.
- Fold into half. Press and pinch the edges to seal the filling.
- 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.)
