Chai Kueh

Wash and soak the dried prawns for 10–15 minutes, then chop them coarsely. Cut the yam bean (jicama) and carrots into long strips. Heat oil in a pan and sauté the garlic until fragrant. Add the dried prawns and fry until aromatic, then stir in the yam bean and carrots. Stir-fry for about 5 minutes, then let the mixture simmer until the vegetables are soft and cooked. Season with salt and white pepper to taste, and allow the mixture to cool completely.

In a large mixing bowl, combine the wheat starch and tapioca flour. Pour in the boiling water and mix thoroughly with a long wooden spoon until a translucent dough forms.

Cover the dough and let it rest for 10 minutes. Gradually add the oil and knead until smooth. Roll the dough into a long, sausage-like shape, then divide it into approximately 30 equal pieces.

Prepare the steamer and either lightly oil the steaming tray or line it with parchment paper. Roll out the pastry into circles approximately 7 cm in diameter. Place 1 tablespoon of filling in the center of each circle, pleat the edges, and wrap them tightly to seal.

Arrange the chai kueh on the steaming tray and brush them lightly with oil before steaming. Steam for 12 minutes or until the skin is translucent.

Let the chai kueh cool in the steamer for 10 minutes. Remove from heat and serve with Malaysian chili sauce, such as Lingham's Hot Sauce.