家乡的味道之客家美食 客家菜板/ Cai Kueh ; Hakka Traditional Cuisine with Gluten Free Wrapping Skin

Cai Kueh is commonly found among Hakka communities and we grew up having this for breakfast or morning tea at least once a week. There are a varieties of filling to choose from including Chives with Firm Tofu, Chinese Leek, Jicama with Dried Shrimp and the Pickled Mustard.
Eggs were used instead of Firm Tofu in this recipe as I was out of them.

Ingredients:



Pickled Mustard Version

250g Pickled Mustard
1 Thumbsize Ginger (minced)
150g Pork mince
1tsp Soy Sauce
1/4tsp White Pepper Powder
1tsp Corn Flour
1tsp Sesame Oil
1tbsp Sugar

Chives Version

A big bunch of Chives (Chopped)
A big handful of Dried Shrimps/Prawns
3 Eggs
1tsp Salt
1.5tbsp Oil



Wrapping skin

1.5cup Boiling Water
1tsp Salt
1tbsp Cooking oil
250g Rice Flour
60g Tapioca Flour
1/4cup Water

Enough oil for brushing


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Ingredients:



咸菜/酸菜版

250g 咸菜/酸菜
1 拇指大的姜末
150g 猪绞肉
1tsp 酱油
1/4tsp 白胡椒
1tsp 粟粉
1tsp 芝麻油
1tbsp 白糖



韭菜版

一大把韭菜，切小
一大把虾米
3 鸡蛋
1tsp 盐
1.5tbsp 油



菜板皮

1.5cup 沸水
1tsp 盐
1tbsp 食用油
250g 粘米粉
60g 薯粉
1/4cup 凉水

适量的油来刷菜板




Drone in D by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...)
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