This is my 1st attempt to make ‘Chye Por Ku’ (Hokkien pronunciation) but I didn’t use the ‘Ku’ mold this time to save time. I am not quite satisfied with the kueh this time as I accidentally made the filling a bit salty, and I find the skin a bit too soft (and not chewy enough) to my taste. This recipe definitely needs improvement– anyone who has a good recipe for the skin would you mind sharing the secret recipe with me 🙂
Shredded Daikon Steamed Kueh 'Chye Por Ku'
Queen of the Chennaults 