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)
- Heat oil in pan with low medium heat. Fry mince meat until it turns white.
- 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.)
- Now you can add in the all the seasonings, mix them well.
- Lastly, off the stove’s heat, add in the fried shallots and fry evenly.
- Take out to cool in a plate/bowl.
(The flour)
- 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.
- 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.
- 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.
- 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.
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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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