I was delighted by this cookbook which has most of the street hawkers’ snacks recipes we missed back home. One of them is Chives Crystal Kuih which can be translated as “Koo Chai Kueh”. It is steam cooked and can be pan fried after that and  served sweet back sauce or chilli sauce. Enjoy la!

Makes 20 pieces

Ingredients

A.

• 240g  tangmin flour(wheat starch)
• 440ml water
• 1/3 tsp salt

B.

• 2 tbsp cooking oil
• 6 tbsp tapioca flour

For Filling

• 300g chives or kuchai(cut into 1″ lengths)

• 2 pieces hard tofu(sliced,deep fried till golden)
• 39g dried shrimps(soaked, drained)
• 3 pips garlic(minced)

• 1/2 tsp salt
• Dash of pepper

For glazing

• Some oil

Method

1. Bring water of ingredients A to a boil, add in salt and tangmin flour. Use a chopsticks to mix well quickly.
2. Remove no.1 to a basin. Add in ingredient B, knead it manually till dough is smooth. Use fingertips to knead if dough is too hot. Shape into a long roll, scale at 30g each.
3. Heat up a wok with little oil. Saute dried shrimps and garlic till fragrant. Add in remaining filling ingredients and mix well.
4. Flatten no.2 into round pieces. Put in some filling of no.3. Fold into crescent shape. Glaze with a little oil, arrange in a steamer. Steam for 10 minutes. Voila!

Tips

Do not prolong steaming time as the skin surface may break open.