The kueh making part
350g Sweet potato flour
437g water
Pinch of salt
Method
1. Divide water into 2 portions.
a) 291g (2/3 of 437g) ~ To mix with flour
b) 146g (1/3 of 437g) ~ To mix with salt n heat over stove top
2. In a mixing bowl, mix (1a-291g water) with the sweet potato flour. Keep stirring to prevent the flour from becoming gluey and stick to the bottom.
3. In a saucepan add (1b-146g water) with salt together. Keeping the fire on low, gently heat up the water.
4. Sieve the mixture in Step 2 to another bowl to remove any lumps. ( I'm using my stand mixer)
5. once the saucepan of water has been gently heated, I removed it from the stove. Scoop a small laddle of mixture in Step 2 and add it in Step 3, stirring constantly.
6. Pour Step 5 into Step 2 , stirring constantly to ensure evenly mix.
7. Pour the semi-cooked mixture into a stainless steel pan (I oiled my pan). Steam over medium heat for 1 hour. ( I steamed in medium high heat with a foil covering the pan to prevent water from dripping to the kueh)
8. Insert a skewer to the centre of the kueh to test whether it has set. Cool completely and refrigerate for at least 12 hour or overnight.
9. Cut into small rectangular shape with a thickness of abt 0.5 mm. Set aside for frying.
This is my frying ingredients ( I fry it like Char Kway Teow)
Ingredients
Prawns
Dried shrimps (Chopped)
Dried mushrooms (sliced)
Bean sprouts
Spring onion(chopped)
Garlic (minced)
Eggs 4 pcs ( for my above quantity of kueh) - Beaten n mix with some soy sauce
Seasonings
Fish sauce ( must put to 提鲜 - I forgot )
Sambal chilli (put more is shiok)
Homemade XO Sauce (optional)
Dark soy sauce (optional - I put. Just drizzle)
Light soy sauce (I put - just drizzle)
Method (Just like char kway trow)
1. In a heated wok, saute dried shrimps n mushrooms till fragrant. Dish up.
2. Add some more oil if not enough. Saute minced garlic,sambal chilli, XO Sauce (if using) till fragrant. Add in No. 1 to mix well.
3. Add in prawns to fry a while, follow by the sweet potato kueh. Stir n mix evenly. Drizzle some water. Mix well. Cover with a wok cover to cook the prawns for a while. Add your preferred seasonings. Do a taste test and adjust accordingly.
4. Add in bean sprouts and spring onions. Sprinkle some water. Mix well. Do another taste test. Adjust to your preferred taste.
5. Lastly, drizzle in the beaten eggs. Let it simmer for a while. Do not overturn the mixture. Let the wok heat charred the kueh and cook the eggs mixture. Dish up and serve. Texture of kueh is tionk! tionk! 😉Delicious! 😀
Original recipe courtesy from here: http://zhongwen.astro.com.my/Channels/HHD/ArticleDetails.aspx?ArticleId=3032&ArticleTabId=2101&Ep=6935
