Chai Kuih | Crystal Dumplings | 菜粿 | 水晶糕

I love this Chai Kuih recipe, it has a soft and slightly chewy crystal dumpling skin and taste delicious with the sweet and savoury yam bean filling.

Chai Kuih is a popular Chinese snack in Malaysia. It is quite commonly sold at kopitiams (hawkers stalls) and morning markets & pasar malam. Recently I tried this Chai Kuih at a popular shop in Ampang, KL. The crystal dumpling skin was soft and chewy. I used to like the soft and thin crystal dumpling skin but when I tried this chewy texture, it was also very good. So, I wanted to try to replicate it.

Ingredients (材料）：

Yam bean filling （沙葛馅）：
1-2 (850 grams) yam bean / sengkuang , skinned and shredded （1-2个（850克）沙葛，去皮，切丝）
30 grams dried shrimp soaked 15 min and chopped (30克虾米,浸软15分钟，剁碎)
6 shallots (6个小洋葱)
6 Cloves garlic (6 瓣大蒜)
4 tbsp cooking oil （4汤匙油）

Seasoning （调味料）：
Pinch of sugar（少许糖）
2 tbsp light soy sauce （2汤匙生抽）
1/2 tsp dark soy sauce （1/2茶匙黑酱油）
1 tsp corn starch （1茶匙玉米粉）
1 tbsp water （1汤匙水）

Ingredients for dough skin （皮料）：
120 grams tapioca starch （120克木薯粉）
120 grams wheat starch /tang mien fun（120克澄粉）
1/2 tsp salt （1/2茶匙盐）
350ml/grams boiling water （350克、毫升开水）
1 tbsp oil (1汤匙油）
1/2 cup cornstarch (1/2 杯玉米淀粉)

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Measuring jug 量杯
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30 cm Bamboo Steamer
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