Steamed Chives Snack or Ku Chai Kue

Steamed Chives Snack or Ku Chai Kue is a traditional Teochew snack. It is one of the varieties of Teochew Chai Kue (vegetable snack). This 'kueh' is a favourite for mid-day snack in Pontianak, usually served with some garlic oil and chilli sauce poured over. However, this time I made my own version of kueh :D
It is filled with spring onions and shredded carrots... and the taste is really delicious, at least for me :D




Ingredients for the skin:
300g rice flour
30g tapioca flour
300ml cold water
200ml boiling water

Ingredients for the fillings
600g chives ( i use spring onions because I cannot find chives)
2 carrots, finely shredded
About 8 tbsp cooking oil
Salt to taste (1 tsp) (i use chicken powder)


Procedure :
1. Chopped the chives, shred the carrots.
2. Add in oil & salt to taste. If mixture is too dry, add in some more oil.
3. Set fillings aside.
4. To make the skin, mix both flour together in a big glass bowl.
5. Pour in cold water & mix using a wooden spoon until a smooth paste/liquid is formed.
6. Heat up 200 ml water, when it starts to boil, lower the heat to simmer. Pour the dough into the boiling water while continue stirring. When the dough is half cooked and starts to change colour, remove from heat. Trasnfer the dough into a large bowl
7. Grease the palm of your hands and knead dough for about 10 to 15 mins until the dough is smooth and elastic.
8. Prepare steamer.
9. To wrap the kuehs, pinch out a small round of the dough, about the size of a shelled walnut. Sprinkle some rice flour on work table and roll the dough out to about 1-1.5mm thick. Cut with the largest round cookie cutter (98mm).
10. Wet the dough around its circumference. Put in about 1 tbsp of fillings into the middle of the dough. Seal the edges by lightly pressing around the half circle. (I use fork to make the dents)
11. Continue with the rest of the dough, while covering the kuehs with damp tea towel to prevent them from drying out.
12. Place them onto a large steaming plate (or pizza pan) lined with cling wrap. Steam for 15 mins.
13. When kuehs are cooked, grease them with garlic oil to prevent them from sticking onto one another when stacking up.

by : ifana nurul fahma