Ku Chai Kueh 韭菜粿

 

Hey everyone, I would like to share my mom’s recipe on Ku Chai Kueh or 韭菜粿. A super old school and traditional Teochew recipe. I'm sure that many Singaporeans and Malaysians would have eaten this dish at least once in your life.

This kueh is usually used by the Teochews during ancestor worship and many other events. Usually, it's considered a counterpart to the other more popular kueh known as soon kueh.

The hardest part about these kuehs is the skin. It’s not easy to make it firm, but yet remain soft enough that it’s chewy. But my mom just has the right recipe to make soft skin that just has the right about of chewiness.

For this recipe, you will need the following ingredients:

For this recipe, you will need:

- Skin -

150g rice flour

110g tapioca flour

400ml water

0.5 tsp salt

2 tbsp oil

- Filling -

400g of chives

30g dried shrimps

30g Fried Lard

Some garlics

- Misc.-

Banana Leaves for steaming

Steps:

1. Mix the flours together. Then add hot water and mix until even. Cover for 20 minutes to let it cook and set.

2. Fry the shrimps, garlics and then chives. Season chives until the taste is suitable. Remember it should be slightly more salty because the skin is quite bland.

3. Let the filling cool down. In the meantime, knead the dough and add 2 tbsp of oil in steps in the process until dough is set.

4. Cut dough into 40g pieces. Form and ball and flatten, then start adding the filling into the skin.

5. Add filling, pinch and it's ready.

6. Steam at high heat for 9-10 minutes.

Apply 1 layer of vegetable oil on skin surface when hot before serving.

7. Do check out the link below. It's quite difficult to explain how to make the skin with words and will be easier by seeing it visually.

Link to full recipe: https://bit.ly/2WcnCIW