We cannot deny that this cake which is the name is “chai kwe” is sounds generally like Chinese cake of name. For sure that is true, but have you known guys that this cake itself has been famous and has been influenced in Indonesia especially in Pontianak city or in the area of Kalimatan island.
This is super delicious and yeah the cooking process on how to make this cake itself is easy peasy indeed. For sure guys, we just need to steam it only while waiting it to be well–cooked, not to fry it. So yeah, you can guess it how easy to cook this chai kwe, moreover it is healthy too.
You know that the texture of this cake itself particularly the peeling is one made by the mixed of rice flour and the tapioca flour which is then filled by any kinds of vegetables even ordinary tropical fruits such as jicama due to various appetite of many Indonesian here. So yeah good people, if you are too perplexed on how the exact taste of this little cake, then you can try to buy it in any little traditional shops in every corner of Indonesian cities.
Some of them perhaps are very able to find especially in the little Chinese shops in every street here. But sure, if you want to make sure it would be more hygiene then you have to make it by yourself, of course in your own kitchen. Yeah, take a look for the best recipe below!
Baca juga: The Prognosis of Zodiac 2nd September 2021
End–result: 5 chai kwe
100 gr rice flour
25 gr sago flour
2 tablespoon of etable oil
A bit of salt
200 ml drinkable water
Some garlic chives
Some shrimps cuts or here you can use the small dried shrimps (ebi)
1. First, we have to make the filling of this chai kwe. You have to prepare all the materials which is the taro itself, and jicama.
2. Wash cleanly those both first and then cut the garlic chives with each size long is 3 cm. Peel off the jicama and wash it also then you have to grater it patiently. Boil up the taro and then later it must be turned to grater too.
3, Saute all the filling materials above with then mix it by the spices which are previously must be blended, such as: shrimp cuts or here you can use the small dried shrimps. And then put the salt and pepper also the garlic into it which are all have been blended together with the ebi or that dried small shrimps.
4. You have to note in mind that when you saute the filling you can let them stand along by the sauted spices, example like: saute the jicama with this blended spice alone. And then you can move to the taro one and saute it with the blended spices alone. Do not mix it anyway.
5. Now you can start to make the dough peel of chai kwe, by mix the rice flour and the tapioca flour altogether also the water and a bit salt and the 2 tablespoon of eatable oil. Stir it evenly and cook it in the heated oil on your stove by medium fire size.
6. Stir it evenly until the dough getting slippery and quite glossy, also more important is that there is no clod there in the dough.
7. to make the peel by taking up some dough and flat it like a shape of circle which is the diameter is 6–7 cm and the try to fill it and then close like you make pastel cake. You have to cover your both hand with vegetable oil first so the dough will not be sticky on your hand.
8. Once you have fill the dough and fold it by any kind of cooking tools, then you can save in in the baking tray which is the baking tray itself previously has been burnished by vegetable oil too.
9. Heat the steamer on your stove for 7–10 minutes and then steam the dough into it afterwards.
10. Once it getting well–steamed you can serve it on a best plate and sprinkle some grater fried garlic slices over it also serve some vinegar sauce or chili–tomato sauce beside it.