Recipe details are AI-generated from the video and may contain errors — for reference only.
Curl your fingers inward like a claw when chopping to avoid cutting your fingers.
Peel and wash 400g of jicama, chop it finely and set aside.
Watch out
Jicama must be chopped into even sizes, otherwise it will cook unevenly and affect the texture.
Mix 500g rice flour with 400ml water and 30ml oil, knead firmly into a smooth dough, roll into a log, cut into small pieces, and flatten into wrappers.
Watch out
Water must be added gradually, otherwise the dough will be too sticky to shape.
Wrap appropriate amount of cooked jicama filling with the wrapper, pinch edges tightly to seal, and arrange neatly on a metal steamer tray.
Watch out
The edges must be pinched tightly, otherwise the filling will leak out during steaming.
Steam is extremely hot when opening the lid, wear insulated gloves and keep your face away to avoid severe burns.
Place stacked steamer trays into the large steamer pot, cover and steam on high heat for about 15 minutes until wrappers are translucent and cooked through.
local_fire_departmentHigh heat for 15 minutesWatch out
Do not open the lid during steaming, otherwise temperature drop will cause wrappers to collapse.
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