Kueh 50: Ku Chai kueh, or Chives kueh. It is presumably a Teochew-orignated steamed dumpling. It is written in Simplified Chinese 韭菜粿, and pronounced as "Jiu Cai guo" in Mandarin - meaning Chinese Chives kueh (rice cake). Not to confuse it with another kueh called "Chai kueh", the Ku Chai kueh described here is stuffed predominantly with Chinese chives (garlic chives), mixed with diced shallots and garlic. Whereas the Chai kueh forgo the chives and has instead fillings similar to that of the Soon kueh; but without the latter's signature bamboo shoots.
Like the Soon kueh, the skin wrapping is either translucent-looking or white, resulted from the use of wheat starch/rice flour and tapioca flour dough.
The Ku Chai kueh is one of my personal favourites, with its unassuming and simplistic taste of the chives. Helps to know that it is pretty healthy too. ☺️ #kueh #kuih #Singapore #kuchai #chives #jiucai #foodillustration