Tuesday, October 18, 2016


Choipan, or some call it Chaipau, or Chaikue, is one famous Indonesian snack which is similar to soon kueh here in Singapore
The difference is more to the dipping sauce used. Choipan used chili vinaigrette sauce while we eat soon kueh with either or both of dark soya sauce and chili sauce
Been awhile since the last time I had choipan. So good I had the chance to make it myself :)

Must still practice more to get thinner skin. Mine is still too thick, even though it's yummy! LOL

Recipe is from IG eliz_willyam
What you need:
For the skin:
100g rice flour
5g tapioca starch
225g water
1.5 tbsp vegetable oil
about 1/2 tsp salt
For the filling:
1/2 large turnip, peeled and coarsely grated into long thin stripes
1 big carrot, peeled and coarsely grated into long thin stripes
1 big handful of dried shrimp, soak in hot water, rinse when it's soften and mince finely
3 cloves of garlic, finely minced
salt, pepper, sugar cooking oil
For the chili vinaigrette dipping sauce:
3 large red chilies. deseed and cut (or you may used red bird's eye chilies to make it spicier)
1 large clove of garlic
white vinegar, salt, sugar
cooled boiled water
For the skin:
  1. Mix both flours with water til combined and sieve into a non stick pan
  2. Add in salt and oil. Cook over low fire while continuously stirring til cooked and not stick to the pan
  3. Remove from pan and transfer to a ziplock bag. Knead while it's still hot until smooth and elastic
  4. Shape into balls (mine is 25g each)
For the filling:
  1. Heat a pan with oil. Sauté garlic and dried shrimp til fragrant. Add in turnip and carrot, followed by salt, sugar and pepper. Stir and cook til soft. Adjust the taste and then off the fire
For the sauce:
  1. Blend together chilies, garlic, vinegar, salt and sugar til smooth. Add in water enough just to dilute the mixture
To assemble:
Take the skin dough that has been shaped into balls. Make a dent at the center and spoon filling (about 1tbsp). Seal while at the same time shaping it into half circle
Another way is you may flatten the ball and place the filling at one side of the circle. Fold the other side of the circle over the filling and seal
To steam:
Place the shaped choipan on a stainless steel plate with a banana leaf on it. Sprinkle with some cooking oil and steam in a preheated steamer for about 15 to 20 mins
Serve with the dipping sauce

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