[Ingredients]
800g turnip / jicama, peeled and julienned
30g garlic, minced
100g carrot, peeled and julienned
30g dried Chinese mushroom, soaked, remove stems and thinly sliced
20g dried black fungus, soaked and thinly sliced
70g dried shrimp
2tbsp oyster sauce
1/2tsp salt
1tsp sugar
1tsp white pepper
2tbsp Shao Xing Jiu
3tbsp oil
[Dough]
125g rice flour
125g wheat starch
60g tapioca starch + extra
500ml hot water
1/2tsp salt
1/2tsp sugar
[Steps]
In a food processor, blend shrimp till finely chopped.
In a heated pan with oil, add in shrimp and stir-fry till fragrant.
Add in garlic, mushrooms and black fungus, stir-fry till fragrant.
Add in turnip and carrots, mix well.
Followed by Shao Xing Jiu, sugar, salt, pepper and oyster sauce. Mix well and cook till vegetables are soft.
Dough: In a large mixing bowl, add in all the dry ingredients, except for potato starch. Gradually add in hot water and stirring till a dough forms.
Cover with a damp tea towel and let rest for 30mins.
Line a bamboo steamer with baking paper and brush with oil.
Dust worktop with flour. Place dough on work top and dust 60g potato starch over. Knead dough till it becomes non sticky.
Divide dough into 30g portions and cover with a damp tea towel.
Roll each dough into a ball and flatten till 3mm thick. Cut out a circle using a 4inch round cookie cutter.
Add 1tbsp of filling to the center. Fold it over forming a semicircle, and seal it by crimping the edges.
Place kueh in prepared bamboo steamer and steam for 10mins.
Brush the surface of kueh with some oil and serve with sweet dark sauce.
Adapted from The Meatmen Singapore