Chai kue or choi pan is a Chinese dish from West Kalimantan. At first glance the shape is similar to a pastel or croquette, but the processing is different, if the pastel and croquette have to be fried first, then the chai kue must be steamed before serving. The filling of the chai kue can be yam, taro, or chives. A thin chai kue skin made of rice flour topped with fried onions. (source Wikipedia)
Now this steaming method requires Baking Paper Seven as the base. Why? Because usually the choipan will stick to the bottom of the container. Baking Paper Seven is non-sticky and foodgrade certified so it is safe for direct contact with food.
