I love yambean and I also love Chai Kuih [steamed yambean dumplings]. Buying from the stalls can be quite costly these days cos' you can't stop eating a few in one go. While I was making the kuih, I had eaten several pieces immediately out from the steamer, while still hot. Nice on its' own or with chilli sauce.
The skin stays soft even when cooled and the yambean filling is very tasty.
The original recipe makes only 25 pieces but I managed to make about 40 pieces cos' mine is smaller like the size of Har Kow [Prawn Dumplings]. I kept some in the fridge and reheat before serving. They are still as good as before.
Recipe Source - Yum Yum Magazine No. 69
The original recipe makes only 25 pieces but I managed to make about 40 pieces cos' mine is smaller like the size of Har Kow [Prawn Dumplings]. I kept some in the fridge and reheat before serving. They are still as good as before.
Recipe Source - Yum Yum Magazine No. 69
Ingredients for Yambean Filling
300 gm yambean/sengkuang - skinned and shredded
1 carrot - peeled and shredded
3 tbsp dried prawns - rinsed and chopped coarsely
1 tbsp chopped garlic and shallots
2 tbsp oil
Seasoning
1 carrot - peeled and shredded
3 tbsp dried prawns - rinsed and chopped coarsely
1 tbsp chopped garlic and shallots
2 tbsp oil
Seasoning
1 tbsp light soy sauce
1/2 tbsp oyster sauce
1/2 tsp pepper
1/4 tsp salt
1/2 tbsp sugar [I omit]
2 tbsp water
1 1/2 tsp sesame oil
1/2 tbsp oyster sauce
1/2 tsp pepper
1/4 tsp salt
1/2 tbsp sugar [I omit]
2 tbsp water
1 1/2 tsp sesame oil
- Heat up oil, saute chopped garlic/shallots until fragrant. Add in dried prawns . Stir fry then add in shredded vegetables. Stir to mix well.
- Add seasoning and water. Continue to stir fry until vegetables are softened and aromatic.
- Dish up to cool. This filling can be prepared in advance and refrigerate until required.
150 gm wheat starch [tang mien fun]
150 gm tapioca flour
1/2 tsp salt
450 ml boiling water
4 tbsp shortening [can use 3 tbsp]
- Combine wheat flour, tapioca flour and salt in a mixing bowl. Pour in boiling water and stir immediately to mix well. Cover and leave aside for 10 minutes.
- Add in shortening/oil and knead into a smooth dough [this takes some time]. Cover and rest for 5 minutes.
- Divide dough into equal portions [about 20 gm each]. Flatten with a roller, wrap up filling and seal up. You can wrap up dough in rounds, oval or half moon shapes according to your preference.
- Arrange dumplings onto a greased steaming tray, steam for 7-8 minutes on high heat. I steamed for 10 minutes using electric steamer.
- Remove, brush with fried garlic oil while still hot. Serve with chilli sauce.
Garlic Chilli Sauce for Dipping
[Blended and Mixed Together]
5 red chillies
4 cili padi
50 gm ginger
8 pips garlic
4 tbsp sugar
salt to taste
80 ml white rice vinegar
150 ml tomato sauce
I'm submitting this post to Cook Your Books Event #15 hosted by
Joyce of Kitchen Flavours
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