GEORGE TOWN, Nov 22 — Soft and bursting with the sweet flavours of jicama (or yambean), the chai kuih used to be the quintessential snack in every Chinese household but now, it has become a rarity.

The steamed vegetarian dumpling is one of those Chinese snacks that is a Teochew and Hakka hybrid.

Though the chai kuih is often known as a Teochew kuih, it is sometimes also known as a Hakka kuih.

The chai kuih, which translated literally means vegetable cake, is made with very simple ingredients and despite its pale, plain colour, it packs quite a punch in flavours.

The most commonly found chai kuih are those with yambean and chives as fillings but there are also variations with some people adding pumpkin, carrots, dried shrimps, mushrooms and even chicken strips.

The soft, white, glossy skin of the chai kuih is made with wheat starch and tapioca starch that is slowly mixed with water and oil before it is gently cooked to form a dough.  

As for the fillings, the shrimps and vegetables are stir fried with some seasoning before it is wrapped with the prepared dough.

Each scoop of vegetables will be carefully wrapped in the soft dough before it is steamed.

The dumplings will have an almost transparent glossy sheen when cooked.

Nowadays, these vegetable dumplings are hard to find as not many food stalls sell them in Penang.

Here are five places to try chai kuih:

Soon Lee Hou Coffee Shop, Sungai Bakap, Jawi GPS: 5.224763,100.495392 Time: 7am-2pm

Kedai Kopi & Makanan Mutiara, Jalan Tembikai, Bukit Mertajam GPS: 5.364701, 100.444837 Time: 10am-3pm

Lee Huat Cafe, Jalan Masjid Negeri GPS: 5.393167, 100.302907 Time: 7.30am-12pm

77 Food Yard, Jalan Burmah GPS: 5.430423, 100.312749 Time: 7.30am-12pm

Cecil Street market, Cecil Street GPS: 5.407528, 100.328754 Time: 12pm-5pm