Taro Choy Pan

I am still curious about how to make a smooth (unbreak) choy pan, I try to made another version of choy pan with taro and dried shrimp.

What is choy pan?, in Hakka Choy means vegetable and Pan means snack that made using steam method (usually we called dim sum) not fry or bake. What is inside the Choy Pan?, its Jicama and dry shrimp. Its easy for me to finds Choy Pan in my country (Indonesia), we can find it in tradisional market, we eat this dim sum as breakfast or tea time with some chilli sauce.

Here I post the recipe with taro filling.

Filling :

1. 1 medium size taro, peel and cut into matches size, steamed for about 15 minutes
2. 1 cup dry shrimp (small size, can find in chinese shop), wash and drain
3. 2 bulb garlic, minced
4. some pepper
5. some salt
6. some water

1. In frying pan, fry minced garlic untill golden fine (don't over fry or it will taste bitter), leave it for later use.
2. Heat the wok, fry dry shrimp until fragrant then add 4 tablespoon fried garlic, add steamed taro some pepper and salt, put into bowl.

Skin :

1. 200 grams rice flour
2. 1 1/2tablespoon tapioka flour
3. 2 tablespoon cooking oil
4. a dash of salt
5. 300 ml water and 3 tbsp water

1. In medium size bowl put all the ingredients and whisk untill blended well.
2. Pour the ingredients into pan, cook with small fire untill all stick together, put into large bowl.
3. Wait untill warm, knead all together then scale about 35 grams for each then I use a tools to make it round and flat, then fill with taro filling, make the border and put in the plate (cover your big round plate with cling wrap to prevent sticking).
4. Steam for about 5 minutes, put it out sprinkle each choy pan with some fried garlic together with the oil then ready to serve.

Note :

For this recipe, I made about 28 pcs.