Recipe adapted from Foodeverywhere

Ingredients :

700 g Jicama (Chinese turnip) shredded to about 600g
25 g French beans
1 piece bean curd
Half carrot
4 mushrooms
Water
1 ½ teaspoon salt
Pinch of pepper
1 teaspoon sugar
2 Tablespoon soy sauce
Some oil
dried shrimp (chopped till grounded)

Dough:

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

pre-fry items

finished product

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

first tray

Purplish colour chai koay done after around 7 minutes

quite chewy and sticky, the filling is nice.