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Chai Thau Kuih (14 February 2013)
Chai1 Thau3 Kuih4 菜頭粿
are Nyonya-style radish cakes. They look a lot like or kuih, but Ingredients and toppings are different. In the case of Chai Thau Kuih, the topping is pounded roasted peanuts. You can find these sold along with other Nyonya Kuih at many markets in Penang in the morning. The topping is often provided separately in a tiny plastic wrapper. Alternatively, you can make your own.
Chai Thau Kuih Recipe
There are two different components to Chai Thau Kuih, namely the batter and the topping. In addition, you will need a few (4-6) tablespoons of cooking oil.Utensils
- Steamer
- Tray
- Pan
Ingredients
Batter- 250g rice flour
- 200g sugar
- 600g radish
- 75g sago
- 400ml water
- 80g tangkua tiau (sweet preserved winter melon)
- 5 cloves of garlic
- 4 shallots
- 15g cekur ginger root
- 2 teaspoons of peppercorns
- 2 teaspoons of coriander powder
- 4 teaspoons of salt
- roasted peanuts
- Pounded the roasted peanuts until fine.
- Finely shred the radish then squeeze it dry.
- Soak the sago for 15 minutes, then drain it.
- Pound the garlic, shallots, cekur, peppercorns and coriander powder into a spice paste.
- Mix the rice flour with water and salt to make a batter.
- Heat 4-6 tablespoons of cooking oil in a pan, then sauté the spice paste until fragrant. Add in sugar and the radish, and mix them well, stirring till sugar is dissolved.
- Add in the sago, tangkua and batter, and stir to mix well. Keep the fire moderate, and continue gentle stirring until batter becomes thick and sticky. Adjust the amount of water depending on thickness, then turn off the heat.
- Steam a well-greased tray over boiling water. Pour the mixture into the tray and steam it for 30 minutes.
- Leave it to cool overnight, then cut it into the rhombus-shaped or diamond-shaped cubes.
- Garnish with the grounded peanut toppings just before serving.
List of Penang Nyonya Kuih
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