A dumpling wrapped in sweet potato flour pastry skin, looking very translucent and exposing the filling inside. Chwee Jia Bao is originally a southern Chinese delicacy. It is commonly filled with vegetables and minced meat but you will find sweet red beans and even sweet mashed yam. They are kept fresh and smooth all day by sitting is lightly warmed bath of oil, as how it was traditionally. Makes a great snack with Chinese tea or coffee.
Chwee Jia Bao (Crystal Dumpling)
Tiong Bahru Lien Fa Shui Jing Pau
Blk 120 Bukit Merah Ln 1 #01-10, Alexandra Village Food Ctr (Map) 8.30am – 3pm (Or till sold out) Mon & Sun
These are the legendary folks that once caused jams and long lines at their original stall in the old Tiong Bahru courtyard hawker centre. They began as a hawker stall in the 50s. They used to supply to top hotels too. They keep the crystal soft skin lightly steamed in a pot of oil to keep them moist, soft and smooth. The sweet potato and mung bean flour skin is not gummy and has a very light chewy texture – a Teochew classic. This seems to be the only stall that specialises in just this one own-made goody. The fillings include the popular mixed vegetable version accented with some tee po grounds (roasted dried sole fish bones), red bean and orh nee (sweet yam paste) versions. This is a vanishing item in our midst. Enjoy them while these old hawkers are still at it.
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