Timothy Tye
Tho Kuih

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Tho KuihTho Kuih (4 September, 2017)

Tho Kuih is a Teochew delicacy. In fact, I only get to know about this kuih after I got married. One day, my wife decided to make it, and I was quite surprised to see it for the first time. But to be honest, it took me some time before I learned to enjoy this kuih. Part of the reason is that the filling is savoury, not sweet. I have expected all kuihs to be sweet, so it was a surprise to me when I bit into it the first time.

You can make vegetarian as well as non vegetarian Tho Kuih. My wife prefers the non-vegetarian variety, with a filling made from taro (locally called yam), dried shrimps, coriander and pounded groundnuts.

4 September, 2017
My wife is testing out the recipe from a cookbook (Making Kueh, publisher Dophin, page 40-41) for Tho Kuih. The result is as shown in the photos below. According to her, she encountered some problem in making the skin - the root cause could either be the flour or the instruction. She had to improvise, because if she followed the recipe strictly, the mixture became out to be too gooey. So she had to add more flour than as written in the recipe.

In my opinion, the final result was quite okay. At least the filling was tasty. We both agreed that the skin of the Tho Kuih could be improved. It was rather hard, and if it were a little softer, the result would be more satisfactory. We hope to continue making it, improving on this recipe or perhaps trying a different one.

Tho KuihThe Tho Kuih dough (4 September, 2017)

Tho KuihThe Tho Kuih in the steamer (4 September, 2017)

Tho KuihTho Kuih (4 September, 2017)

Tho KuihTho Kuih (4 September, 2017)

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