Soon Kueh

 

littlebellevuekitchen.blogspot.com

littlebellevuekitchen.blogspot.com

 

Ingredients

For dough

300g rice flour

100g tapioca starch

1 tsp salt

600ml boiling water

2 tbsp vegetable oil

 

For filling

2 tbsp vegetable oil

4 tbsp dried prawn - soaked and drained

1 large piece dried fungus - soaked till softened, drained and sliced

1 small turnip - peeled and shredded 

4 cloves garlic - peeled and chopped

pinch of salt

dash of pepper 

2 tbsp light soy sauce 

 

Condiments

Kecap Manis/Sweet Soy Sauce

Chilli

 

Method

1. Mix rice flour, tapioca starch and salt in a large bowl.
2. Pour boiling water over mixture and do a quick stir till well mixed.
3. Add salt and small portions of tapioca flour during the process of kneading in order to get a smooth and pliable dough.
4. Cover and let the dough rest for one hour or more.
5. Heat oil in a pan.  Fry dried prawns till aromatic.  Add chopped garlic and fry for a while.  Add black fungus and continue to fry for another minute.
6. Add shredded jicama and fry till soften but not too mushy.
7. Add light soy sauce and continue to fry over high heat.  Sprinkle salt and pepper and mix well. Set aside and let the mixture cool before wrapping.
8. Remove rested dough from the bowl.  Dust some tapioca starch on work surface.  Knead to form a smooth dough. Divide dough into 16 pieces.
9. Shape each small dough into a round shape.  Flatten the dough and roll into a circle shape.
10. Spoon 1 to 2 tbsp of fillings onto the centre of the dough.
11. Fold bottom half of dough up and seal the edges.
12. Repeat for the rest of the dough.
13. Heat up steamer.  Brush some oil on a metal plate,  Place wrapped soon kueh onto the oiled plate.
14. Steam for 15 minutes over high heat.
15. Remove from heat and enjoy the delicious kueh!
16. Pan fry kueh the following day and enjoy another round of tasty pan fried kueh.
17. Most importantly, do not forget the sweet soy sauce and chilli before you dig in!