Hakka Choy Pan

Tested Recipe with Slight Adjustment Adapted from Koh Sai Ngo’s In Love with Kuehs

Hakka Choy Pan



200g yam bean, shredded

½ pc carrot, shredded

50g baby dried shrimp, rinsed and drained

½ tbsp chopped garlic


1 tbsp light soy sauce

1 tsp ground white pepper

½ tbsp sugar


150g glutinous rice flour

1 tbsp sugar

1 ½ tbsp cooking oil

100ml boiling water

8 pcs banana leaves (5cm in dimension), greased with oil

Preparation Instructions:


  1. Heat 2 tbsp of oil in a wok, saute chopped garlic and baby dried shrimp until fragrant. Add in shredded yam bean and carrot to stir-fry until fragrant.
  2. Add in seasonings, stir-fry until well combined.


  1. Mix glutinous rice flour, sugar and cooking oil until well combined. Pour in boiling water and stir quickly with a wooden ladle until well combined. Set aside until it is slightly cooled and knead the dough until smooth.
  2. Divide the dough into 8 portions. Roll the dough into ball and press to flatten it into a round thin piece and stuff in some filling. Wrap up.
  3. Put the dumplings on the greased banana leaves. Repeat the steps until all ingredients are used up.
  4. Put the dumplings in a steamer and steam over high heat for 10 minutes. Remove.
  5. Grease the top with a little oil while they are still hot. Serve.




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