Chinese has a way of making pastries by mixing hot water with a flour to form a sort of glue and then add more flour and make it into a dough. From this dough, it is made into all sorts of dumplings. This sort of dough are normally steamed once the filings are put in place.
A Taiwanese culinary lecturer once told me that the doughs that use hot water on flours are normally steamed and not dumped into water to boil. If the cooking method is by boiling, then we don’t use hot water on flour, we use room or cold water on flour, just like making most western doughs.
Ah… that is super useful, and takes out all the mysteries.
150g to 250g Rice flour (the less rice flour, the softer, the more rice flour, the more QQ)
250g Tapioca flour
1 teaspoon salt
250ml Hot water
40-100g Tapioca flour (to be used as hand flour)
100-150ml room temperature water
3 Tbsp oil
- Mix the 250g of rice, tapioca flours and salt in a mixer.
- Add the hot water while mixing at low speed.
- Stop after 2 minutes.
- Let the dough rest until it is cool, while you make the filings.
- Knead the dough and add any water or tapioca flour required so that dough is pliable and still soft.
- Kuih made this way must be steamed.