Choi pan....choi pan....how I miss you!! That's true, since I lived in the states choi pan became something expensive. Why? Because the only way I can buy it by going back to Indonesia :).

Luckily, there is google and all the good technologies where everything is on your fingertips. So, I found the recipe of choi pan. Actually, I found 2 recipes that have similarity on the ingredients and the methods, the only different is the first recipe is using rice flour and the other recipe is using tang mien flour. And, I tried both recipe.

For the choi pan wrapper, it is better to use tang mien flour than rice flour. The texture of the dough is softer if you use rice flour, and very fragile *easy to tear up when I tried to wrap the choi pan filling*.
The filling and the chilli sauce are incredibly good!! I like it.....also my hubby :).

Choi Pan
Source: Ci Stella

180 gr tang mien flour (aka wheat starch)
50 gr corn starch
50 gr all-purpose flour
1/2 tsp salt
450 cc water
50 cc olive oil

2 tbsps olive oil
6 cloves garlic, chopped
300 gr jicama, coarse shredded, squeeze if there is water in the shredded jicama
150 gr fresh shrimp, diced
100 gr dried shrimp, soak in the hot water for 10 minutes, chopped
1 tbsp sugar

20 cloves garlic, chopped
50 cc vegetable oil

50 gr red chilli, seeded, boiled and pasted
250 cc warm water
1 tbsp sugar
2 tbsps vinegar
1 tsp salt
4 cloves garlic, pasted

For the filling:
In a pan, stir fry chopped garlic until fragrant. Stir in the rest of ingredients until cooked. Remove from the heat, let it cool before using it.

For the wrapper dough:
In a saucepan, combine all dry ingredients, stir in gradually warm water while keep stirring until free lumps. Bring to simmer until the mixture turn into an elastic dough.

On a floured surface, shape a 35 grams dough into a flat disc, fill it with the filling, then wrap it into half-moon shape or shape it into pastel goreng shape.
Steam the ready choi pan over high heat for 10 to 15 minutes or until the choi pan is cooked thoroughly. Serve it warm with garlic sauce and chilli sauce.

For the garlic sauce:
In a small pan, stir fry garlic with olive oil over medium high heat until the garlic browned.

For the chilli sauce:
In a small bowl, mix all chilli ingredients. Ready to use


  1. Bel, is a good picture also a good dessert. I've run out thumbs for all delicious food you made. Also you kind of person who likes try anything new, good for me so I can copy your step in cooking. Thanx a lot Bel

  2. hihihi Bel, lo pasti ketuker2 memori blog neh..twinsmommy mah Liza, say
    Masuk ke blog elo, serasa masuk resto
    komplit! banyak makanan enak-enak! sip deh Bel...

  3. @Yenny: huaaaaaaaaaaaaaa..............iyaaaaa pas baca komen elo gue baru nyadarrrr bujudddd....aduhhh jadi ga enak ekke....maap2 hihihhhihihi :).
    Thank you yah yen :)

  4. @Liza: awwww.....that's so sweet! thank you dear!! Iya, kan practice makes perfect :). Juga, jangan pernah takut gagal. Cuma kalo gue sih paling mentok nyoba 1 resep yang sama paling banyak 3 kali, kalo uda nyoba ampe 3 kali masih gagal juga, gue buang tuh resep, trus cari resep baru. Soalnya kadang resep itu cocok2an juga sih yen. So.....ayoooo kita obrak abrik dapur kita....hueheheheh :)

  5. bel, itu all-purpose flour kalo d indo namanya apa ya? ngiler nih gw liat resep u, btw, buat chilinya u gak pakein cuka?

  6. @Judith: all purpose flour tuh kalo di indo namanya tepung terigu serba guna dith ato tepung protein sedang.
    Iya enak loh choi pan nya dith :). Gue uda bikin ampe 2 kali bo... :). Chillinya pake cuka kok dith, 2 sdm vinegar :).