Hakka Chai Kueh-choi Pan Recipe

Cooking Directions

• STEP 1.Prepare the rice cake batter by combining rice flour, water, and salt. Mix well until smooth.
• STEP 2.In a separate pan, sauté the vegetables such as cabbage, carrots, mushrooms, and garlic until they are cooked and fragrant.
• STEP 3.Take a small portion of the rice cake batter and flatten it in your palm. Place a spoonful of the vegetable filling in the center and fold the edges to seal the filling.
• STEP 4.Steam the filled rice cakes for about 15-20 minutes until they are cooked through and firm.
• STEP 5.Serve the Hakka Chai Kueh-choi Pan hot with a dipping sauce of your choice.
• STEP 6.Cooking Tips: You can customize the vegetable filling according to your preference. You can also add some minced meat or shrimp for added protein. Make sure to seal the rice cakes properly to prevent the filling from leaking during steaming.
• STEP 7.Storage and Serving: Hakka Chai Kueh-choi Pan is best served fresh and hot. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a steamer or microwave before serving.

Cooking Tips

• You can customize the vegetable filling according to your preference.
• You can also add some minced meat or shrimp for added protein.
• Make sure to seal the rice cakes properly to prevent the filling from leaking during steaming.

Storage and Serving

• Hakka Chai Kueh-choi Pan is best served fresh and hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in a steamer or microwave before serving.