PenangTime.com: Recipe Guide
CHAI KUIH
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- For the Skin:
- 100g rice flour
- 50g tapioca starch
- 1 tbsp cooking oil
- 400ml hot water
- a pinch of salt.
- For the Filling:
- 300g jicama (shredded)
- 1 carrot (shredded)
- 50g dried shrimp (soaked and chopped)
- 2 cloves garlic (minced).
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Prepare the Filling: Heat oil in a pan and sauté the garlic and dried shrimp until fragrant. Add the shredded jicama and carrot. Stir-fry and season with salt and pepper. Cook until the vegetables are soft. Let it cool.
- Make the Skin Dough: In a bowl, combine the rice flour, tapioca starch, and salt. Gradually pour in the hot water and stir with chopsticks. Add the oil and knead until it forms a smooth dough.
- Shape the Dumplings: Take a small piece of dough and flatten it into a thin circle. Place a spoonful of filling in the center. Fold it in half and pinch the edges to seal.
- Steam the Dumplings: Arrange the dumplings on a greased steaming tray. Steam for about 10-15 minutes, or until the skin becomes translucent.
- Serve: Serve hot, often with a chili dipping sauce.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- The dough can be sticky to work with, so lightly dust your hands and work surface with some rice flour.
- Don't overfill the dumplings, as this can cause the skin to tear.
- Brush the steamed dumplings with a little oil to prevent them from sticking together.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Chai Kuih in Penang and compare flavour profiles.