Recipe adapted from Foodeverywhere
700 g Jicama (Chinese turnip) shredded to about 600g
25 g French beans
1 piece bean curd
1 ½ teaspoon salt
Pinch of pepper
1 teaspoon sugar
2 Tablespoon soy sauce
dried shrimp (chopped till grounded)
250 g Glutinous rice flour
50 g purple sweet potato (steamed and mashed)
2 tablespoons cooking oil
2 tablespoons hot water at a time until it form dough
Secret of making Chai Koay: the dough must be mixed with hot water to make the dough elastic for easy handling when wrapping the fillings. Some recipe even require to cook part of the dough. I find all glutinous rice flour make the finished product quite sticky, it would be better to mix in perhaps some rice flour next time.
All the ingredients for filling, more dried shrimp next time for sweeter filling, and leave out the french bean next time, it is not the norm to add it.
fried the beancurd to make it keep its shape better
mix glutinous flour, mashed purple sweet potato and oil
add hot water 2 tablespoonfuls at a time to form dough
My elementary way for folding the filling into dough
Purplish colour chai koay done after around 7 minutes
quite chewy and sticky, the filling is nice.