IMG_6772another of my ah bu’s well loved recipe…. ok.. you really have to try this…

Dough Skin Ingredients/粿皮食材 

300g rice flour (sifted)
40g tapioca starch (sifted)
600ml water
2 tbsp oil

粘米粉 300克(过筛)
茨粉 40克(过筛)
水 600毫升

IMG_6776My ah bu’s filling/阿母的芋头馅料

200g dried shrimp, soaked
c. 8 big mushrooms, soaked and diced
1 yam (c. 1 kg), chopped
shallots, as appropriate

芋头1粒 (约一公斤),切小段


IMG_6769– prepare filling by adding oil into a hot pan. fry shallots till golden brown and remove both shallots and oil from pan

– place about half a small bowl of shallot oil into the same pan, and fry mushroom and shrimps till aromatic. add in chopped yam

– add in pepper, soy sauce, salt, and shallots as desired just when the yam is about cooked. remove from pan and allow to cool

– meantime, prepare skin by mixing all flour ingredients with water and cook over low heat till dough is formed. leave to cool slightly before adding oil and knead into smooth dough
准备粿皮 ~ 粉料加入水拌匀,以小火煮成面团,待凉。加入油揉成光滑面团

– divide dough into 45-48g portion and wrap filling inside each dough. seal well and shape kuey using a peach mould

– once water in steamer boils, steam kueh over medium heat for about 12 mins

Personal notes/温馨小贴士:

IMG_6778– i used a bigger mould, and each skin weighed about 62g. i made 15 kuehs and had a bit of leftover filling

– my kueh were steamed for 10 mins

– all my moulds are purchased from 烟台三味

IMG_6777satisfaction ……

Pollution index: 165 (unhealthy)


(0) Comments

  • joceline (May 9, 2014)


  • Jozelyn Ng (May 9, 2014)


  • Kimmy (May 9, 2014)

    Everything is this kuih is lovely from mould to presentation. Drooling to have a quick bite. You\’re so good in making these cute little kuihs, very creative..

  • eileen (May 9, 2014)

    好可爱的阿bu食谱,ngam我这个ka ki lang吃,嘻嘻!

  • Ling Yuen Chin (May 9, 2014)


  • Mel (May 9, 2014)

    With your mum with you now, you can now learn all your mum\’s special dish. I can see that this kueh is really yummlicious.

  • Jenny (May 9, 2014)


  • Fion@轩宏妈 (May 9, 2014)


  • 鲸鱼蓝蓝蓝 (May 9, 2014)


  • kitchen flavours (May 9, 2014)

    Hi Victoria,
    Wow, your mom is pampering you with all the delicious goodies! Lucky you! It looks yummy!

  • Sonia aka Nasi Lemak Lover (May 9, 2014)

    I never eaten this kueh before, but with yam filling, sure I will like this kueh.Beautiful mould by the way.

  • Ann Low (May 9, 2014)

    This kueh look cute and yummy! Wish I can join you for supper… hahhaa, sorry I again late 🙂

  • Jessie Ng (May 9, 2014)

    VB, you are so good in eastern & western food! What else that you can\’t do! Love the mold, love the kuih, though I haven\’t had this b4. The filling looked tasty to me becoz of the shrimp & taro!

  • May Law (May 9, 2014)

    有阿母在一起是不是感到幸福满满, 漂亮又好吃的糕点, 但愿有机会吃到啊!

  • Tze (May 9, 2014)

    Victoria, I have not try this kueh before, at a glance I thought is mooncake because of the shape! With yum filling must be very fragrance!

  • Esther Lau aka Copycake Kitchen (May 9, 2014)

    What a lovely Ah Bu\’s recipe! Can I try some please ?
    Love the kueh mould too 🙂

  • Xiao (May 10, 2014)


  • Cass (May 10, 2014)


  • amy (May 13, 2014)

    Hi Victoria,

    just making sure, is it glutinous rice flour or rice flour for the dough as you also added 粘米粉 in Chinese which isn\’t glutinous rice flour.

    • Victoria Bakes (May 14, 2014)

      Hi Amy, thanks for picking that out! It was indeed a bad typo. It is rice flour, 粘米粉indeed. Thanks again ^_^

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