Judy Bakes · Judy Bakes - Snacks & Desserts

芋粿巧 (Orh Kueh Kiao)

Orh Kueh Kiao is a taiwanese snack that is similar to our steam taro cake, the ingredient used are almost similar but however the method used to cook these two is very different.
The pre-cook state of our yam local cake is to steam them in a somewhat liquid form whereas for orh kueh kiao we shape them when in it’s dry form.  The steaming process can be a little troublesome but the end product can give u a sense of accomplishment.

Orh kueh kiao recipe uses glutinous rice flour which gives this snack a very Q and chewy texture. It can be eaten as a meal or as a snack which can be very nutritious and delicious. It can be eaten in 2 ways, to consume right after steaming or pan- fry in low fire after steaming to give the skin a little crisp and yet Q and chewy on the inside.

I’m always curious in exploring in different types of food recipes. When i first came upon this recipe i thought, how could i not eaten this in Taiwan before after so many trips to taiwan?! I’m so eager to find out how it taste like so let’s get to work!

Ingredients:

  • 230g glutinous rice flour
  • 70g rice flour
  • 130g yam cubed
  • 80g minced meat (marinate with a little salt)
  • 10g dried shrimp soaked and minced
  • 3 pieces dried chinese mushroom (soaked and chopped)
  • 2 tbsp fried shallots
  • 200g water
  • Canola oil (Any oil works as well)
  • Dumpling leaves (cut into size)

Seasonings

  • 2 tbsp dark soya sauce (Can be adjusted according to own’s preference)
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp five spice powder
  • 1/2 tsp white pepper

I never had thought to input this as a recipe this was done randomly and i did not expect the taste and flavor to wow me so i did not take much picture on it, however i will make it up again next time. So if you have any questions, feel free to drop a message here =)

Method

(Stir-fry the ingredients – to give everything a boost of fragrant)

  1. Heat oil in pan with low medium heat. Fry mince meat until it turns white.
  2. Add in dried shrimps, fry till fragrant. Then add in mushrooms and yam pieces, give it a light fry. (Don’t worry about the yam not getting cooked, it will be during the steaming process later.)
  3. Now you can add in the all the seasonings, mix them well.
  4. Lastly, off the stove’s heat, add in the fried shallots and fry evenly.
  5. Take out to cool in a plate/bowl.

(The flour)

  1. Sift glutinous rice flour and rice flour in a bowl. Slowly add water and knead till dough comes together. There will still be some crumbly flour in your bowl.
  2. Add in the stir-fried ingredients into the flour mixture, knead until everything comes together into a shape-able state. The mixture will be dry, so do not worry about that.
  3. Randomly grab the dough according to your preferred size and shaped it in the shape of a cashew, then place it on the dumpling leaves. This portion shapes about 7-8 pieces depending on the size.
  4. Prepare your steamer with boiling water. Place the orh kuek kiao into the steamer and steam for 20 mins and you are done!

The darker version as I added a little more dark soya sauce to give it a little more colour.

https://www.facebook.com/plugins/video.php?href=https%3A%2F%2Fwww.facebook.com%2Fdineinnofficial%2Fvideos%2F862356870589984%2F&show_text=0&width=560
Here’s a video made by Dine Inn~
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You can also try to pan fry lightly in this stage for a different texture.

When this was done, it smells so good, but i was hesitant to try because i couldn’t imagine the taste of it. So i let my hubs try the first bite and he says Mmmmm!!!! It’s good! He could describe the texture and how it taste in the mouth and so after i tried it the next day~ It was good and i love it! I prefer the pan fried version whereas hubs preferred the steamed version.

So it’s your turn now! Try it and tell me how you feel about this dish! =D

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