The Best Chai Kueh Skin Recipe

August 19, 2023 Post a Comment

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Ku Chai Kuih / Koo Chai Kueh (Steamed Chives Dumplings) Asian food appetizers, Instant pot from www.pinterest.com

Description

Chai Kueh is a popular snack in Singapore and Malaysia that is made with a translucent rice flour skin and filled with a savory mixture of turnips, mushrooms, and dried shrimp. The skin of the chai kueh is what gives it its unique texture and taste. In this blog post, we will share with you the best chai kueh skin recipe that you can make at home.

Prep Time

The prep time for this recipe is around 30 minutes.

Cook Time

The cook time for this recipe is around 20 minutes.

Ingredients

For the chai kueh skin, you will need the following ingredients: - 300g of rice flour - 1 tablespoon of tapioca flour - 500ml of water - 1/2 teaspoon of salt - 1 tablespoon of vegetable oil

Equipment

For this recipe, you will need a steamer, a mixing bowl, a whisk, a ladle, and a flat-bottomed spoon.

Method

1. In a mixing bowl, combine the rice flour, tapioca flour, and salt. 2. Add the water and whisk until the mixture is smooth and lump-free. 3. Add the vegetable oil and whisk again. 4. Let the mixture rest for 10 minutes. 5. Preheat your steamer on high heat. 6. Grease the steaming tray with oil. 7. Give the mixture a good whisk before pouring a ladleful of the mixture onto the greased tray. 8. Use a flat-bottomed spoon to spread the mixture around the tray evenly. 9. Steam the chai kueh skin for 3-4 minutes, or until it becomes translucent and cooked through. 10. Use a spatula to remove the chai kueh skin from the steamer and let it cool on a plate. 11. Repeat steps 7-10 until you have used up all the mixture.

Notes

- You can store the chai kueh skin in the fridge for up to 3 days or in the freezer for up to 1 month. - When you're ready to use the chai kueh skin, bring it to room temperature and steam it for 1-2 minutes to warm it up.

Nutrition Info

This recipe makes around 12 chai kueh skins. Each skin contains approximately: - Calories: 60 - Fat: 1g - Carbohydrates: 13g - Protein: 1g - Sodium: 100mg

Recipes FAQ

What can I use instead of turnips for the filling?

You can use other ingredients such as carrots, mushrooms, cabbage, or chives.

Can I use all-purpose flour instead of rice flour?

No, all-purpose flour will not give you the same translucent texture that rice flour does.

How do I prevent the chai kueh skin from tearing?

Make sure the mixture is well-rested before steaming it. Also, make sure not to pour too much mixture onto the tray, as this can cause the skin to tear.

Recipe Tips

- Use a flat-bottomed spoon to spread the mixture around the tray evenly. - Make sure the steamer is preheated before steaming the chai kueh skin. - Grease the steaming tray well to prevent the skin from sticking. - Use a spatula to remove the chai kueh skin from the steamer, as tongs can cause it to tear. - Experiment with different fillings to find your favorite flavor combination.

Now that you have the best chai kueh skin recipe, you can make this delicious snack at home whenever you want. Don't be intimidated by the process, as it's actually quite simple once you get the hang of it. With a little practice, you'll be making perfect chai kueh skins in no time!