Chaoshan No Rice Cake

As a leek fan, Teochew Tsai has always wanted to find a good taste without rice cakes and bring them to Hong Kong to compare with everyone.

After trying a lot of products, I finally found an old store in Shantou to cooperate with and launched the hometown rice-free cake

The kueh skin is thin and springy. When fried, the skin is crispy on the outside and very tender on the inside. Fresh leeks are fragrant and crispy.

If you like Chaoshan cuisine, you must not miss it...

tips:

Q: What is it called Wumi Kueh?

Answer: Wumi Kueh generally refers to Chive Kueh, which is made from fresh leeks and sweet potato flour.

Question: Let’s explain why it’s called Chive Kueh directly. What’s the allusion?

Answer: Chaoshan used to have a lot of people and little land, and it was a serious food shortage area.

It is rumored that an ingenious Chaoshan woman came up with the idea of ​​using sweet potato flour to make rice-free cakes, a rice-free cooking.

Chaozhou oyster cakes, "Qingxin Wan" syrup, potato cakes, etc. all use sweet potato flour as raw materials.

Q: How special is Wumi Kueh?

Answer: Wumi Kueh looks a bit like a small steamed bun. In the Chaoshan area, there are salty and sweet fillings. If the mouth of the bag is pointed, it is a salty leek stuffing.

Cooking method: No need to thaw, fry until fragrant and cooked, it is quick and convenient. It is suitable for breakfast, afternoon tea and supper, allowing you to enjoy high-quality Chaoshan cuisine at any time.