Choi Pan ( Chai Pao / Chai Kueh )

This Chai Kueh is a snack that i always love and will never get bored to eat for afternoon snacks. There are so many version of Chai Kueh around. This is the one that i always have in my hometown. Chai Kueh is a vegetable dumpling which cook with dried shrimp or you can omit dried shrimp for vegetarian dumpling. In Jakarta, the filling of the Chai Kueh will only be jicama only stir fried with garlic. However in my home town, Malaysia and Singapore, they normally put jicama, carrots and string beans.

Chai Kueh 

Filling Ingredients :

1 yam bean ( Jicama)  medium size, grated ( make sure that you grated thicker)
2 Carrots medium size, grated ( make sure that you grated thicker)
250 gr String Beans, sliced thin diagonally
6 Teaspoon grinded dried shrimp
2 teaspoon Salt
1 table spoon Sugar
2 teaspoon Pepper
5 cloves garlic
3 table spoon corn oil

Method:

1. Heat a wok, pour in oil when the wok is hot enough.
2. Stir in garlic until fragrance then add dried shrimp and string beans for few minutes.
3. Add carrot and stir for another 1 minute before add the jicama.
4. Add salt, sugar and pepper and stir for another minute before turn off the heat.
5. Strain the vegetables to make sure there is no more liquid.
6. Let it cool aside

Dumpling Skin

Ingredients:

1 Kg Sweet Potato
375 gr Tapioca Flour

Method:

1. Steamed the sweet potato until cooked through.
2. Let the sweet potato cool until look warm before mashed it.
3. Add the tapioca flour until well mixed.

Chilli Sauce

Ingredients:

8 Small Red Chilli
3 cloves garlic
2 table spoon of Fish sauce
3 table spoon of sugar
2 table spoon of  white vinegar
1/2 cup of water

 Method :

1. Steamed chilli and garlic for 5 minutes
2. blend all ingredients.


Assembly for Chai Kueh :

1. Grease your hand with a bit of oil.
2. Grease the steamer tray with oil.
3. Roll out the skin pastry into a circle with about 8 cm diameter.
4. Add 1 table spoon of the filling onto the pastry and fold it.
5. Steam for 10 minutes.
6. Transfer to a greased plate to let it cool and serve it with the chilli sauce.