古早味菜粿 | 放隔夜都不会变硬 制作方法 | Traditional Chai Kueh | How to Make Vegetable Dumplings

今天要为大家带来一道美味的古早味糕点食谱--菜粿！本视频将为大家完整地演示制作过程，并分享一些小技巧，让您轻松掌握制作方法。
我们的菜粿馅料带汁，即使隔夜也不会变硬。制作过程简单易懂，只需要一些基本的厨具和食材就可以完成。
Today, we will bring you a delicious traditional kuih recipe - "Chai Kueh". This video will demonstrate the entire process of making it and share some tips to help you easily master the recipe.
Our Chai Kueh has a juicy filling, and even if left overnight, the Chai Kueh skin will not become hard. The process of making it is simple and easy to understand, and only requires basic kitchen tools and ingredients to complete.
▶️ 菜粿馅料 Chai Kueh Filling
50克 食油 50g Cooking oil
1粒 蒜米 1 pcs Garlic
60克 虾米 60g Dried shrimps
1/2 条 胡萝卜 1/2pcs Carrot
500克 沙葛 500g Bang Kuang (Yam Bean)
2茶匙 盐 2 tsp Salt
2汤匙 糖 2 tbsp Sugar
1/2碗 虾米水 1/2 cup Dried shrimps water
玉米淀粉水 Corn starch water
▶️ 菜粿皮 Chai Kueh Skin
750 毫升 热水 750ml Hot water
1/2茶匙 盐 1/2 tsp Salt
2 汤匙 玉米油 2 tbsp Corn oil
250克 粘米粉 250g Rice flour
75克 木薯粉 75g Tapioca flour
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/ @travelfoodtech

[@邱文忠-u8d]

❤❤🎉🎉好

[@rokshanabari5472]

That's Make rice flour and. Theak
Dumpling .Different .

[@annaanna3479]

👍👍👍👍👍🌟⭐🌟⭐🌟💐💖🙏💪🤤😋😘😍😘👌 Terima kasih telah berbagi 🤗🤗🤗

[@TravelFoodTech]

Must try it’s delicious 🤤

[@kymyeo3157]

Hi most recipes use rice flour. It is interesting to see tapoica flour being used. Do you know which one gives a chewier texture? Thanks.

[@TravelFoodTech]

Both rice flour and tapioca flour can be used to make chewy textures in certain recipes, but tapioca flour is generally considered to produce a chewier texture due to its high starch content.
In recipes where you want a chewy texture, you could try using a combination of rice flour and tapioca flour to achieve the desired texture.

[@kymyeo3157]

Tks for the knowledge.

[@animahjaafar1703]

Making same for food pelembang ,lndonesia..the name .pamper..eat the Suger black white jus lemon

[@TravelFoodTech]

Thank you for sharing 😊

[@janicechan2817]

這視頻做的好，沒哪麼多話，實實在在，👍👍👍❤

[@TravelFoodTech]

谢谢你的观看

[@yunwong3379]

Thank you for sharing your best recipes.
Beautiful kueh and delicious.

[@TravelFoodTech]

You're welcome! I'm glad you found the recipe helpful.

[@doddyfun2586]

請問750毫升水的份量是否有點多呀！我跟你的份量粉很濕軟無法成呀

[@TravelFoodTech]

如果太湿可以再加些粘米粉 没问题的

[@rinalee5437]

老师，看了您的传统菜粿教导非常仔细，谢谢您我会试看做！请问老师可否教一下辣椒酱呢？

[@TravelFoodTech]

好的下次吧

[@henryhenryyy]

水 750ml 粉 250g 不可能吧？
是不是打错字

[@TravelFoodTech]

没错因为粉比较轻，其实250g的粉好多了，如果太粘不够可以再加哦 因为每个人用的粉牌子不一样 或许有一点点不一样

[@lili36278]

在厦门街头吃过这个小吃，很美味😊

[@TravelFoodTech]

好吃 有空可以做来吃

[@yawshyongliew91]

这个根本就是河婆菜板，改用不一样的陷料吧了。

[@TravelFoodTech]

应该是吧 喜欢的话还可以包自己喜欢的各种馅料 😋

[@siewlanphua8570]

谢谢🙏分享

[@TravelFoodTech]

谢谢你 有空可以试试做

[@lalacobber6088]

Hi

[@TravelFoodTech]

Yes?

[@Leticia-wl8kt]

看到老師揮鍋鏟敲鍋，就替鍋覺得痛😅

[@江桂泉]

讚！借分享。

[@litiangteh7977]

谢谢分享。

[@TravelFoodTech]

不客气，有空时赶快做来吧 好好吃哦

[@hiuchingjudyyeung9327]

👍🏼👏🏼好美味

[@TravelFoodTech]

记得做起来 好好吃🤤

[@lalacobber6088]

Hi，可否加些豬肉碎?
我家女兒無肉不歡呢!

[@TravelFoodTech]

可以的

[@trsallim]

谢谢你分享!

[@TravelFoodTech]

希望你会喜欢

[@yeohlyehin3275]

我的面团不像你的这么软完全不像样。为什么呢
是不是水滚后放面粉还是要继续搅不要息火
这样才会像你的那样

[@TravelFoodTech]

水滚后放粘米粉和木薯粉搅拌 没有开火了

[@廖秀秀-j9u]

沙葛是甚麼呢？

[@TravelFoodTech]

沙葛英文叫Jicama 可以上网找找看哦
Jicama通常可以生食，具有清爽的口感，类似于苹果，但更脆和水润。它可以切片、丝状切割或加入沙拉中，也可以搭配调味料作为零食食用。Jicama富含膳食纤维、维生素C和一些矿物质，被视为一种健康的选择。

[@Muimui0301]

Like

[@TravelFoodTech]

Thanks hope you’ll enjoy the recipe

[@joyce5573]

Wow ❤ easy and nice. Will try to make it...

[@TravelFoodTech]

Try it