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Tho 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) to make Tho Kuih. You can see the result below. According to her, she encountered some problem in making the skin - the root cause could either be the flour or the instruction itself. She had to improvise on her own, because based on the recipe, the mixture became too gooey.
In my opinion, the result was quite okay. The filling was good. We agreed that the skin could be improved. We felt the skin could be softer. We hope to continue making it, improving on this recipe or trying a different one.
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