-
Dim sum course
Hi
I’m following the dimsum course and the recipe specifically for shrimp har gao, the recipe asks for tapioca and rice starch, I think there’s a translation or typing problem there because I can find no such product online. Both are seperate products, tapioca starch and rice starch unless I’m mistaken.
If they are seperate products what is the quantity for each.
I made it with full tapioca as I didn’t have the rice. And it was very liquidy I had to add more starch and cook it a bit like choux pastry to get it to form a dough.
Please help me with correct quantities and names.
-
5 Replies
-
Level:
Scoolinary Team
Hi Zenobia.
Welcome to the Scoolinary community! Thank you for your question.
The quantities are 200 grams of rice starch and 200 grams of tapioca starch.
In some countries, these products may not be well-known, but you can use tapioca starch and glutinous rice flour as alternatives.
In certain places, they may be labeled as starch, flour, or even powder, depending on the region. However, based on the type of preparation, you can usually deduce what the recipe refers to. If you’re ever unsure, feel free to use this platform to ask before starting, and we’ll help you find the best alternative.
You can find these ingredients online on platforms like Amazon:
https://www.amazon.com/s?k=fecula+de+tapioca&crid
https://www.amazon.com/s?k=harina+de+arroz+glutinoso&crid
Regarding your preparation, the issue you described happened because using only tapioca starch changed the properties of the dough. Tapioca starch has a higher gelling and elastic capacity, which can make the mixture too runny if it’s not balanced with another type of starch or flour, such as rice starch.
The original recipe uses a combination of tapioca and rice starch to balance the texture:
Tapioca starch provides elasticity and the translucent texture characteristic of har gao.
Rice starch (or rice flour) adds structure and firmness to the dough.
When preparing the dough, make sure to use hot (but not boiling) water so the starches activate properly and form a manageable dough. If the mixture is still too runny, it’s normal to cook it lightly, as you did, to adjust the consistency.
I hope this information helps!
Best regards.
-
Please change the recipe then. Because the fault is recipe has written tapioca rice starch and listed 200gms.
That’s obviously a typo
-
Level:
Scoolinary Team
Hi Zenobia.
Thank you for your suggestion. I’ve just sent it to the content team for review, and I’ll get back to you as soon as I hear from them.
-
Thank you.
It will prevent future mistake. That dough was a failure. Had to bin it.
-
Level:
Scoolinary Team
Hi Zenobia.
Thank you! Yes, I’ve already informed the content team and I’m waiting for them to edit that part of the recipe book.🙌🏻
Best regards.
-
-
-
-
Log in to reply.