This is a very popular dumpling with both vegetarians and meat eaters. It's light and flavoursome and with the see through kaleidoscope adds to the anticipation and enjoyment of the eating.

This is the first documented recipe where I have notice the substitute of water-chestnut with Jicama and although i had read this many times I had never come across the frontline use of Jicama in such recipes.

  • 300-400g (10 - 14 oz) jicama (yam bean)
  • 3 Tbsp Dried Prawns ( optional)
  • 100g (3 1/2 oz) Carrots
  • 1 Tbsp Chopped Garlic
  • Salt
  • Pepper
Method :
  1. Wash and soak dried prawns for 10-15 minutes. Chop it coarsely.
  2. Shread jicama and carrots into long strips.
  3. Heat up 4-5 Tbsp oil and stir in garlic until fragrant.
  4. Add in dried prawns and fry until fragrant.
  5. Add in jicama and and carrots. Stir fry for about 5 minutes and let  simmer until vegetables are soft and cooked. Add in salt and pepper to taste.
  6. Leave to cool.
  • 165g (6 oz) Wheat Starch Flour ( Tung Mein Fun)
  • 85 g (3 oz) Tapioca Flour
  • 420 ml (1 3/4 cups) boiling water
  • 5 Tbsp oil
Method :
  1. Mix wheat starch flour and tapioca flour in a large mixing bowl.
  2. Add in boiling water and mix it thoroughly with a long handled wooden spoon until you get a translucent like dough.
  3. Cover it up and allow to rest for 10 minutes.
  4. Add in oil gradually and knead into a smooth dough.
  5. Roll out dough into a long roll and divide into about 30 pieces.
  1. Lightly oil the steaming trays of the steamer.
  2. Roll out the  pastry into a circle with about 7 cm (2 3/4 in)diameter.
  3. Put 1 Tbsp filling in the centre.
  4. Pleat the edge of the skin and wrap it up tightly.
  5. Arrange the Chai Kueh on the steaming tray. Brush the trays with some oil before steaming.
  6. Steam for 12 minutes or until the skin is translucent

All recipes may be copied for use on your site. There is no need to ask me and there really is no need for attribution except where there is already attribution made.