Скачать или смотреть Jicama Dumpling- made by 12 yrs old Sarah

Jicama Dumpling- The night before Sarah left for music ⛺️ camp, she asked for something delicious and authentic to bring for lunch in the way there. She said she was already going to miss home-cooked meals. She hadn’t even left yet and already couldn’t bear the thought of being without familiar food for just a few days😅! Mum told her we had a yam bean (bang kuang) in the fridge- if she wanted, she could make some nostalgic chai Kuih. Not the crystal dumpling kind but something close to Mum’s late grandmother’s Teochew-style chai Kuih. Just like that, the craving kicked in. Sarah excited by the idea of having good food with her, started making chai Kuih late that evening to pack for camp.
Mum will update her video late this week. If you interested, please find the ingredients below the photo.
To make the dough- combine rice flour, tapioca flour and salt in a bowl. Bring water to the boil. Once boiling, reduce the heat to low. Pour the flour mixture I to the boiling water while stirring quickly until everything nearly well combined. Turn off the heat. Cover the pot with a lid and let the dough rest for about 10 minutes. Add a tablespoon of oil and knead it again until the dough is well combined.
To make the filling- just stir fry everything like normal stir fry (details in video).
Steam the chai Kuih for about 10 minutes or until cook through. Remember to brush a bit of oil on the chai Kuih.
Happy cooking!