My Recipes
Soon Kueh 笋粿
“The dumpling-like kueh is filled with a fragrant mixture of shredded bamboo shoots, turnip and dried shrimps wrapped in a smooth rice-tapioca flour skin.”
Share:
How old were you when you started cooking? I don’t quite remember the age, as cooking was a skill I picked up out of necessity in those days.
Personal wish related to cooking: Seeing the smiles on my grandchildren when they eat my Soon Kueh is already my wish come true!
Tan Pek Hiang , Doting Grandmother
Ingredients
-
2kg turnip (about 5 small to medium-size turnips)
1 tin bamboo shoots
100g dried shrimps, washed
500g rice flour
750g tapioca flour
2 to 3 cloves garlic, minced
1 ½ tsp salt
1 to 2 tsp pepper
5 tbs oil
2.1 litres hot water
450ml room-temperature water
Methods
- Remove skin from turnips.
- Cut turnips and bamboo shoots into small dices.
- Heat a wok with 3 to 4 tbs of oil.
- Stir fry the minced garlic and dried shrimps until fragrant.
- Add bamboo shoots and mix well.
- Add the turnips and mix well.
- Add ½ tsp of salt and 1 to 2 tsp of pepper.
- Cook until the mixture turns yellow, which indicates that it is cooked.
- Set aside in a bowl.
- Mix 500g rice flour and 200g tapioca flour in a large mixing bowl.
- Add hot water gradually.
- Stir in one direction until the flour mixture has turn to dough.
- Add 200g of tapioca flour.
- Leave dough to cool.
- After the dough is cool, add the remaining tapioca flour.
- Knead the mixture until most of the dry flour is integrated into the dough.
- Add room-temperature water and continue to knead.
- Just before all the water is absorbed, add 1 tsp of salt.
- Knead until all the water is absorbed and dough becomes smooth.
- Add 4 tbs oil and knead until dough is smooth, glossy and springy.
- Prepare the steamer for steaming.
- Coat hands with some tapioca flour to prevent the dough from sticking onto hands.
- Pinch a portion of dough and press it into a round shape.
- Add turnip filling into the centre and pinch the edges to seal up it up, making sure not to overfill. Continue until all the dough/filling are used up.
- Steam the kueh for 10 to 15 minutes on medium to low heat.
- Brush a layer of oil on the surface of the kueh.
- Serve hot.
Preparing and cooking the filling:
Preparing the skin:
Making the Kueh:
-
50 Homecooks Cooking Recipes
-
Related guides recipes
