Grandma said that the key to the goodness of the kuey teow depends on the filling. So we began to carefully prepare the filling, there are fresh bamboo shoots, watery tofu, crystal clear white radish, in order to increase the flavor and freshness, grandma also put garlic and diced meat in the filling. The color of the stuffing is also a matter of taste, see, Grandma also added a bright carrot silk it. The color and flavor of the stuffing is ready.
The next step was to make the skin. Grandma first light green mugwort rice flour dough rolled round into the pot to steam, steamed for a quarter of an hour or so, the fragrance of the mugwort, and even more magical is the original light green mugwort dough into emerald green, like a flawless emerald ball. Grandma took out the steamed mugwort dough, kneaded vigorously, kneaded into a long strip, cut the long strip into pieces, and then rolled round. Finally, use a rolling pin to roll it into a round skin. What a tedious procedure, my eyes are all blurred, but grandma is very comfortable, busy. I think Grandma's hands are really like a magician's hands, after Grandma rolled, pressed, rolled the mugwort skin each round, like the fifteenth moon. Seeing that there were not many rice flour balls left, I was so anxious that I stamped my feet and yelled, "Grandma, let me try! Let me try!" Grandma gave me a big, round mugwort ball. I couldn't wait to grab the rolling pin in my grandmother's hand and rolled it toward the wormwood ball, but it was like a naughty boy, constantly changing its face, one moment bulging out a piece here, the other moment concave into a corner there. I thought to myself, "Grandma is going to laugh at me this time. I looked up at grandma with anxiety, and grandma said to me with a smile, "It's very good that you can roll it so round on the first time, and you can do the next ones." After receiving my grandmother's praise, I became even more energized. This time, I controlled the strength, took the rolling pin and carefully rolled on the mugwort dough, constantly changing the direction. My rolls got better and better, causing my grandmother to praise me, "It's so round! It's so round!"
The last step was to wrap the kueh. I watched my grandmother add a large spoonful of filling to the kuey teow skin, then folded the skin firmly, and then twisted it a few times as if by magic, and the edge of the kuey teow skin was transformed into a lace like a saw, and the teeth of the saw were evenly lined up, so that the finished kuey teow was just like the half-moon shaped comb that my mother had used, which was very beautiful! I followed my grandmother's example and did it step by step. Looking at the ugly duckling I made, I still smile happily.
Grandma said that my little hands are really smart, the first time I wrapped Qingming kuey teow, I did a decent job, and when the Dragon Boat Festival came to teach me to wrap rice dumplings.