Chai Kueh is a common Chinese snack (Vegetable Dumplings). The Teochew and Hakka, particularly the older population, love this food. Today, Chai Kueh is a favorite food for both adults and children. The secret to achieving the soft, chewy, and translucent-like gloss in Chai Kueh is in the skin. We're going to make the skin green today by mixing natural Pandan juice into the skin dough.

Chai Kueh是一種常見的華人小吃（蔬菜餃子）。潮州人和客家人，尤其是老年人口，喜歡這種食物。 今天，菜粿是大人小孩都愛吃的食物。Chai Kueh 具有柔軟、耐嚼和半透明光澤的秘訣在於菜粿皮。今天我們將通過天然班蘭汁混合到菜粿皮麵糰中來菜粿皮變班蘭綠的口味。

Easy Recipe how to make Pandan Chai Kueh/ Vegetable Dumplings. 簡單的班蘭菜粿做法。 Ingredients 材料: Chai Kueh Filling 菜粿餡料 - Cooking oil 食油 50g - Garlic 蒜米 1 pcs - Dried shrimps 蝦米 50g - Carrot 胡蘿蔔 1 pcs - Bang Kuang (Yam Bean) 沙葛/豆薯 600g - Salt 鹽 2 tsp - Sugar 糖 2 tbsp - Corn starch water 玉米澱粉水

Chai Kueh Skin 菜粿皮 - Rice flour 粘米粉 250g - Tapioca flour 木薯粉 75g - Salt 鹽 1/2 tsp - Hot water 熱水 750ml - Corn oil 玉米油 2 tbsp - Pandan juice 班蘭汁 50ml

Methods: 1. Mix rice flour, tapioca flour and salt thoroughly. Pour in hot boiling water and stir until uniform. 2. Add the oil and stir until the oil is absorbed. Wait until the dough is not so hot, then knead it with your hands to form a smooth dough. 3. Let the dough sit for 10 minutes. 4. Divide the dough into 2 portions. 5. One for original flavour another for Pandan flavour. 6. Divide the dough into approximately 33 grams each. 7. Flatten and roll out the small dough. Put the stuffing in and wrap it. 8. Spread a layer of oil on the pan, and put the on wrapped chai kueh so that it will not stick to the pan. 9. After the water is boiled, steam on high heat for 10 minutes. 10. After the steaming is complete, spread some cooking oil on the kueh while it’s hot.

做法： 1. 粘米粉、木薯粉和鹽充分混合。倒入熱滾水攪拌至均勻。 2. 加入油，攪拌至油被吸收。等麵糰沒有這樣熱後再用手揉成表面光滑麵糰。 3. 將麵糰蓋上放邊十分鐘。 4. 將麵糰分成兩份。 5. 一個是原味的，另一個是班蘭味的。 6. 把麵糰分成每份大約33克。
7. 將小麵糰壓平和擀薄。放入餡料包好。 8. 在蒸盤裡抹上一層油，放上包好的菜粿，這樣才不會粘盤。
9. 水煮滾後，大火蒸10分鐘
10. 蒸好後，趁熱時將菜粿表面塗些油。