300g rice flour
100g tapioca flour
extra tapioca flour for dusting
1/2 tsp salt
2 tbsp oil
1. Sieve rice flour and tapioca flour into a big pot.
2. Boil 600ml water with salt. When boiled, pour into the flour and quickly stir with a long stick till flour is well distributed and cooked.
3. Pour cooked rice dough on to floured table top. Add in 2 tbsp oil and knead well till smooth, adding more tapioca flour if necessary. Rest dough for 10 minutes.
4. Dip hands with water and knead dough again till smooth and pliable. Cover dough with dry towel to prevent drying.
5. Roll dough out thinly and use a rice bowl to cut out small even pieces of wrapper.
6. Fill each wrapper with 1 tbsp of filling and fold into a semi circle. Seal edges by pinching the sides together.
7. Place kueh on greased steaming trays, sprinkle with some water and steam over high heat for 10 minutes. When kueh puffs up, it is ready. Remove and brush with shallot oil.
8. To serve, sprinkle kueh with fried crispy shallots and dredge with some dark sweet sauce and chillie sauce.
Ingredients for Fillings:
600g bangkwang (turnip)
100g dried prawns (washed)
5 dried mushrooms (soaked & sliced)
300g shredded pork (optional)
3 tbsp cooking oil
5 cloves garlic, chopped
1 tsp light soya sauce
1 tsp sesame oil
1 tsp sugar
1 tsp salt
1/2 tsp pepper
1/2 bowl water
1. Skin turnip and carrot. Cut into thin strips.
2. Heat oil in wok, fry chopped garlics and dried prawns till fragrant. Add in the shredded pork (if used), sliced mushrooms, carrot and turnip strips. Add seasoning and some water and stir fry till turnips are soft and ingredients are almost dry. Dish up and leave aside to cool before using.