From West KalimantanCakes & Snacks
Choi Pan (Pontianak Steamed Dumplings)
Choi Pan
Pontianak Chinese steamed dumplings with thin translucent skin of rice and tapioca flour, filled with jicama and dried shrimp, topped with fried garlic and chilli sauce.
- Time
- 1 hr 30 min
- Serves
- 20 people
- Origin
- West Kalimantan
- Type
- Cakes & Snacks
Ingredients
Tap an ingredient once it is ready to tick it off.
Skin
Filling
To serve
How to Make
Fry the garlic and dried shrimp until fragrant, add the jicama and seasoning, and cook until dry. Cool.
Mix the rice flour, tapioca and salt. Pour in boiling water while stirring, add the oil and knead until smooth.
Take a ping-pong-ball-sized piece of dough and roll thin.
Fill with 1 tbsp filling, fold into a half moon and seal the edges.
Arrange on a steamer lined with oiled leaves or paper and steam 10 to 15 minutes.
Drizzle with fried garlic and its oil and serve with chilli sauce.
Kitchen tip
Knead the skin dough while warm. Cover the rest with a damp cloth so it does not dry out.
Questions
Where does Choi Pan (Pontianak Steamed Dumplings) come from?
Choi Pan is a traditional dish from West Kalimantan (capital: Pontianak), in the Kalimantan (Borneo) region of Indonesia.
How long does Choi Pan (Pontianak Steamed Dumplings) take to make?
It takes about 1 hr 30 min in total to make 20 servings, including preparation.
What is the secret to a good Choi Pan (Pontianak Steamed Dumplings)?
Knead the skin dough while warm. Cover the rest with a damp cloth so it does not dry out.