Woon chai gou

Recipe for woon chai gou

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By thesmartcookiecook.com
A recipe of Woon chai gou. Read more below.

Makes approx. 20

(A) Kuih

500g rice flour

3 tbsp wheat starch (tung min flour)

3 tsp salt

2 tsp chicken granules

Dash of pepper

½ tsp alkaline water

9 cups/ 2160ml water

Cooking oil for greasing

(B) Topping

300g preserved radish, soaked, drained and chopped

150g dried shrimp, soaked, drained and chopped

10 garlic cloves, chopped

5 tbsp cooking oil

1½ tbsp light soy sauce

1 tbsp oyster sauce

½ tsp sesame oil

Dash of pepper

Salt to taste (if required)

(C)

2 stalks spring onion, chopped

Fried shallots

Method:

1. Add rice flour, wheat starch, salt, chicken granules and pepper into a mixing bowl. Blend well.

2. Bring water to boil. Pour onto mixture in (1). Add alkaline water and use a spatula to mix well. Try your best to stir till there are as few lumps as possible.

3. Grease stainless steel patty tins or disposable aluminium moulds with thin layer of oil. Divide batter equally into tins or moulds.

4. Steam over rapid boiling water for 15 minutes.

5. Remove kuih from steamer and place them on to wire racks until the kuih is cool enough to be removed easily from the moulds.

6. Prepare preserved radish, dried shrimps and chopped garlic.

7. Heat oil in wok and sauté chopped garlic until fragrant. Fry  preserved radish and dried shrimps until they are fragrant and a little dry. Season with the seasoning. Dish out.

8. Top each savoury kuih with topping prepared in (7). Garnish with chopped spring onion and fried shallots. Serve with Tim Jiong (Sweet Gravy) if desire.

Notes:

1. The purpose of adding wheat starch is to increase the bounciness and to slow down the hardening of the savoury cake after the first day.

2. Saltiness of topping depends on the preserved radish and dried shrimps, and the soaking time. Please
   adjust amount of saltaccordingly.

3. Number of serving provides a guide only. It depends on the size of mould being used.