Boulette chouchou : Niouk Yen

Niouk Yen

Niouk Yen


  • 2 kg of chayotte / chouchou (once shredded and squeezed it remains only 300 g)
  • 75g cornflour (poudre cange)
  • 70 g of ground meat
  • 1 teaspoon of soy sauce
  • 2 teaspoons of salt
  • chopped chives for decoration


Peel and grate the chayottes. Mix with salt and let it set for 15 minutes. In a clean cloth squeeze the chayottes to remove as much water as possible.

Mix the cornflour, ground meat, soy sauce, the chayottes and a pinch of salt into a dough.

Divide into balls the size of your choice and steam for 20 minutes.

Put in a bowl and decorate with chives and accompany the Niouk Yen with a little soy sauce and chili.

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