Woon chai gou
Recipe for woon chai gou
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Makes approx. 20
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
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)
2 stalks spring onion, chopped
- Add rice flour, wheat starch, salt, chicken granules and pepper into a mixing bowl. Blend well.
- 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.
- Grease stainless steel patty tins or disposable aluminium moulds with thin layer of oil. Divide batter equally into tins or moulds.
- Steam over rapid boiling water for 15 minutes.
- Remove kuih from steamer and place them on to wire racks until the kuih is cool enough to be removed easily from the moulds.
- Prepare preserved radish, dried shrimps and chopped garlic.
- 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.
- 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.
- 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.
- Saltiness of topping depends on the preserved radish and dried shrimps, and the soaking time. Please
adjust amount of saltaccordingly.
- Number of serving provides a guide only. It depends on the size of mould being used.
Reference: Woon chai gou
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