Steamed Kuichai dough, a beloved delicacy in many Asian cuisines, offers a delightful blend of soft, chewy texture and subtle sweetness. This versatile dough, made with simple ingredients, provides a blank canvas for countless culinary creations. Whether you're looking for a comforting snack, a unique appetizer, or a fun addition to a family meal, Kuichai dough is incredibly adaptable. Its slightly sweet flavor pairs perfectly with both savory and sweet dipping sauces, making it a crowd-pleaser for all ages and palates.
Imagine the soft, pillowy texture melting in your mouth, complemented by the savory or sweet flavors of your chosen dipping sauce. This recipe provides a foolproof method for achieving perfectly steamed Kuichai dough every time. Ready to embark on this culinary adventure? Let's dive into the detailed, step-by-step process outlined below!
Tools Needed
- Mixing bowl
- Sieve
- Pot
- Steamer
- Tray
Ingredients
- Kaffir lime leaves: 300 grams
- Chives
- Water
- Vinegar
- Sugar
- Salt
- Dark soy sauce
- Sweetener
- Seasoning powder
- Baking soda
- Ground pepper
- Soy sauce
- White salt
- Fried garlic oil: 1 tablespoon
- Tapioca flour
- Rice flour
- Vegetable oil: 3 tablespoons
- Fresh chili
- Garlic
Step-by-Step Instructions
Step 1. Prepare the Kuichai Dough Filling and Dipping Sauce
- Wash and clean 300 grams of kaffir lime leaves, removing any rotten ones.
- Mix water, vinegar, sugar, salt, dark soy sauce, and sweetener. Stir until sugar dissolves. Boil for 3-4 minutes to reduce vinegar smell. Let it cool.
- Cut off the hard white stems and chop the chives into 1cm pieces.
- Season the chives with water, sugar, salt, seasoning powder, baking soda, ground pepper, soy sauce, white salt, and fried garlic oil. Mix well and knead.
- Strain the chives mixture to remove excess water.
Step 2. Make and Shape the Dough
- Mix tapioca flour, rice flour, and salt. Gradually add water while stirring until smooth. Add 3 tablespoons of vegetable oil.
- Cook the dough over low heat, stirring constantly until smooth and translucent.
- Transfer the dough to a bowl and let it cool slightly.
- Prepare a tray by sprinkling it with tapioca flour to prevent sticking.
- Shape the dough into balls (approx. 40 grams each), flatten, and roll gently.
- Add the chives filling to the dough and wrap it.
Step 3. Steam and Finish the Kuichai Dough
- Steam the wrapped kuichai dough for 25 minutes over medium heat until cooked.
- Remove from steamer and brush with vegetable oil or cooking oil and fried garlic for shine and to prevent drying.
Step 4. Serve and Enjoy
- Serve with the cooled dipping sauce, adding fresh chili and/or more fried garlic as desired.
Read more: Fresh Thai Steamed Fish: A Simple, Flavorful Recipe
Tips
- Use a steamer with holes to allow steam to circulate easily and prevent the kuichai dough from sticking.
- Don't overcrowd the steamer; ensure there's enough space for steam to circulate.
- The dough should be soft and easy to mold. If it's too dry, add a little more water.
Nutrition
- N/A
FAQs
1. Can I use all-purpose flour instead of rice flour?
While you can substitute some all-purpose flour, it will alter the texture, making the dough less chewy and more dense. Rice flour is key to the soft, characteristic texture.
2. What kind of dipping sauces go well with Steamed Kuichai Dough?
Kuichai dough is incredibly versatile! Sweet options include honey or condensed milk. Savory choices include soy sauce, garlic chili sauce, or even a simple sesame oil and vinegar dip.
With its simple ingredients and straightforward method, this steamed Kuichai dough recipe is perfect for both beginner and experienced cooks alike. Enjoy the satisfying chewiness and delightful versatility of this delicious dough, experimenting with various dipping sauces to find your perfect combination. Happy cooking!