soon kueh

soon kueh

I made 2 versions. One for vegetarians and one for non-vegetarians.

Soon kueh (adapted from Peng’s Kitchen)

Dough

  • 200 grams wheat starch
  • 100 grams tapioca starch
  • 100 grams rice flour
  • 600 ml boiling water
  • 1 tsp salt
  • 1 1/2 tsp sugar
  • 3 tbsp vegetable oil

Vegetarian filling

  • 375 grams turnip/jicama, shredded
  • 225 grams bamboo shoots, julienned
  • 110 grams carrots, julienned
  • 8 pieces dried shiitake mushroom, soaked in hot water for 20 minutes (retain soaking liquid) and sliced
  • 10 pieces water chestnut, diced
  • 1 tbsp ginger, minced
  • 2 tbsp vegetarian oyster sauce
  • 3 tbsp light soya sauce
  • 1/2 tsp salt
  • 1 tbsp vegetarian mushroom seasoning

Non-vegetarian filling

  • 375 grams turnip/jicama, shredded
  • 225 grams bamboo shoots, julienned
  • 110 grams carrots, julienned
  • 8 pieces dried shiitake mushroom, soaked in hot water for 20 minutes (retain soaking liquid) and sliced
  • 60 grams (small sized) dried shrimps, soaked in hot water for 20 minutes (retain soaking liquid)
  • 5 pieces water chestnut, diced
  • 8 cloves garlic, minced
  • 1/2 tbsp ginger, minced
  • 2 tbsp oyster sauce
  • 2 tbsp light soya sauce
  • scant 1/2 tsp salt
  • 1 tsp sugar

Method – Dough

  1. For the dough, mix wheat starch, tapioca starch, rice flour, salt and sugar in a bowl. Add boiling water and stir with a spoon until a rough dough forms. Set aside to cool for 15 minutes.
  2. Add oil and knead to form a dough. Cover with damp cloth to prevent drying.
  3. Double the dough if making both vegetarian and non-vegetarian versions.

Method- Vegetarian filling

  1. In a small bowl, mix oyster sauce, soya sauce, salt, sugar and mushroom seasoning. Stir until everything dissolves.
  2. Add 2 tbsp oil into a frying pan. Add ginger and stir fry until fragrant.
  3. Add mushroom and stir fry for 5 minutes.
  4. Add turnip, bamboo shoots, carrots and water chestnut and stir fry for a minute.
  5. Add in seasonings and stir fry until well mixed.
  6. Add in 6 tbsp from the retained soaking liquid.
  7. Simmer for 8-10 minutes.
  8. Cool completely.

Method- Non-vegetarian filling

  1. In a small bowl, mix oyster sauce, soya sauce, salt and sugar. Stir until everything dissolves.
  2. Add 3 tbsp oil into a frying pan. Add ginger and garlic and stir fry until fragrant.
  3. Add mushroom and dried shrimps and stir fry for 5 minutes.
  4. Add turnip, bamboo shoots, carrots and water chestnut and stir fry for a minute.
  5. Add in seasonings and stir fry until well mixed.
  6. Add in 6 tbsp from the retained soaking liquid.
  7. Simmer for 8-10 minutes.
  8. Cool completely.

Assembly

  1. Divide dough into 35 grams each. Cover with damp cloth to prevent drying out.
  2. Lightly flour work area with rice flour.
  3. Roll the dough into a circle. Place 2 tbsp filling in the center of the dough, fold it in half and seal well.
  4. Place on an oiled plate.
  5. Prepare steamer with enough water to boil for half an hour.
  6. Steam on medium high heat for 20 minutes.
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