Cha Guo Recipe – Eats Now

Name: Cha Guo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces of sticky-rice flour (3 elephant brand); 2 cups water; 3 tablespoons oil; banana leaf, cut into about 3-inch x 9-inch pieces, cleaned with hot water and dried, can be stored in the freeze; 2/3 cup shrimp, cooked; 2/3 cup pork, cooked and cubed; 2/3 cup jicama, diced; 2/3 cup shiitake mushroom, rehydrated and diced; 1/3 cup chives; 3 teaspoons chicken bouillon

Servings: persons

1
["stir fry the shrimp, pork, jicama, shitake mushrooms, chives, and chicken bouillon together until it is cooked and tastes good to you. or feel free to make your own filling of whatever ingredients you like.", "mix flour and water till it comes together like firm playdough. it may not stay together fully when kneaded. use as much water as necessary, it make take more or less than two cups.", "separate into balls a little larger than a golf ball. i made about 18 in one batch.", "press each ball into a bowl and fill with 2-3 big teaspoons of filling.", "using pressure to keep the filling in, close up the ball and compress it to make sure it's compact and sealed.", "take a banana leave and coat 6"" of the 9"" with oil.", "coat each ball in oil.", "roll the ball up in the oil covered leaf, oil side first.", "fold the bottom in, making three folds, and starting with the edge first.", "place in a steamer with boiling water.", "steam for 20 minutes on boiling water till tops are puffy and wrinkly."]

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 16 ounces of sticky-rice flour (3 elephant brand), 2 cups water, 3 tablespoons oil, banana leaf, cut into about 3-inch x 9-inch pieces, cleaned with hot water and dried, can be stored in the freeze, and more.

Yes, Cha Guo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cha Guo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions