Anti Gagal! How to Make Siomay from Wheat Flour and Soft Starch

YOGYAKARTA - How to make siomay from flour and soft starch is widely sought after because it is practical, economical, and still produces a chewy texture even without the addition of meat or fish.

With the right composition of ingredients and processing techniques, siomay made from flour can feel soft, not hard, and suitable for snacks or home business ideas.

Siomay Made from Flour, Without Fish

Siomay is generally known as a snack made from mackerel. However, as home creations develop, siomay made from wheat flour and starch has become a popular alternative.

In addition to being more economical, this type of siomay is also easy to make because it uses spoon measurements and ingredients that are easy to find in the kitchen.

Siomay flour is suitable for afternoon snacks, light breakfast menus, to business ideas because the process is simple and does not require complicated techniques.

In this recipe, each type of flour has an important role. Starch flour serves to give the siomay a chewy and elastic texture.

Then the wheat flour helps form the dough structure so that it is not easily broken, while the rice flour makes the siomay texture not too dense.

The combination of these three flours will produce siomay that is soft, not hard, and still chewy even without the addition of animal protein. Reported by VOI from the Cara Nika YouTube channel, here is the recipe:

Materials Used

To make siomay from flour and starch that is soft, prepare the following ingredients:

10 tablespoons of cornstarch 2 tablespoons of wheat flour 4 tablespoons of rice flour 20 tablespoons of water 1 clove of finely chopped garlic 1/4 teaspoon of ground black pepper 1/2 teaspoon of mushroom or chicken broth 2 tablespoons of oyster sauce 1 tablespoon of soy sauce 1/4 teaspoon of seasoning 1 handful of cabbage slices 1/4 teaspoon of powdered coriander 1 egg yolk as needed wonton skin

Read also the viral recipe Renyahnya Gak Ada Obat! This is how to make delicious Thai scrambled eggs

How to Make Siomay from Wheat Flour and Soft Starch

The first step, mix the cornstarch, wheat flour, and rice flour in a container. Add finely chopped garlic, pepper, coriander, broth, and seasoning. Then stir until mixed well.

Pour the water little by little while stirring until the dough is smooth and not grainy. After that, add the oyster sauce and soy sauce, then stir again until it is perfectly mixed.

Add the eggs and the cabbage slices to the dough. Stir gently until all the ingredients are combined and the dough feels soft. Make sure the dough is not too thick so that the siomay is not hard when steamed.

Finally, take the skin of the wonton, give it a spoonful of dough, then shape it according to taste. Do this until the dough is gone.

Tips for Steaming Siomay so it's Not Hard

Heat the steamer until the water really boils. Arrange the siomay with a distance so that the hot steam is evenly distributed. Steam for 10-15 minutes with medium heat until the siomay is cooked and the texture is chewy.

It is important to avoid opening the lid of the steamer too often because it can make the temperature drop and the siomay become sticky.

In addition, make sure the water is just right so that the dough is not too dry. Use fresh cabbage to add texture. Siomay is most delicious served with peanut sauce, sambal, or soy sauce according to taste.

Easy isn't it, how to make siomay from wheat flour and soft starch? By following the steps above, you can try it at home without fear of failure.

Tag: resep kuliner