Thursday, October 20, 2011

Soon Kueh (笋糕)




I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by Small Small Baker.

Recipe

Ingredients (yield more than 20kuehs)
Skin:
250g rice flour
125g tapioca flour
550-600ml water
2tbsp oil
2tsp sugar
1/2tsp salt

Filling:
600g turnip(shredded and drain away liquid)
100g carrot(shredded)
100g minced meat
50g dried shrimps(soak and chopped)
2cloves garlic(chopped)
4 shallot(chopped)

adequate salt
adequate pepper
adequate light soy sauce

Steps:
Filling:
1. Heat up 3tbsp of oil in a wok, fry chopped garlic and shallot till fragrant.
2. Add in chopped dried shrimp and fry till fragrant.
3. Add in minced meat and carrot and stir fry for a while.
4. Add in turnip and stir fry until slightly dry.
5. Add in seasoning to taste and mix well.
6. Dish out and set aside to cool.

Skin:
1. Boil water, salt and sugar together in a pot. (Water must reach boiling point. Remove 50ml of water first.)
2. Add in rice flour, with a wooden spoon quickly mix well.
3. Add in tapioca flour and oil, mix till a soft dough. (Add in some more hot water if you find that the dough is dry.)
4. Cover lid and rest for 10mins.

Wrapping:
1. Grab some dough and flatten it on a silicon mat. (Cover dough to prevent surface of dough from drying.)
2. Roll it out into thin pieces.
3. With a 9cm ring cut out a round dough.
4. Wrap in filling, pinch edges to seal opening.
5. Grease steamer rack with oil.
6. Arrange kueh on steamer rack, brush surface of kueh lightly with oil.
7. Steam over high heat in a preheated steamer for 10mins.

12 comments:

Sonia (Nasi Lemak Lover) said...

so long did not eat this kuih..this is better than those kuih i made using a lot of coconut, hahaha..Thanks for sharing.

Small Small Baker said...

Looks very nice! The skin so thin and a lot of fillings! Yummy!

Happy Flour said...

Hi Sonia,

Thanks. :) I love your kuehs, each of them look very yummy.

Happy Flour said...

Hi Small Small Baker,

Thanks :)

DG said...

I would like to have this with lots of chilli, sure ho ciak!

Happy Flour said...

Hi DG,

It best with sambal chili, lot of it then ho ciak! ;p

Quay Po Cooks said...

I love this kuih. This looks fantastic!

Happy Flour said...

Hi Quay Po,

Thanks :)

Anonymous said...

When I tried this, the amount of water in this recipe was not even close to being enough. Given the amount of flour (rice and tapioca), I think I had to add 2-3 times the amount of water suggested so that the dough would not be excessively dry and pasty.

Happy Flour said...

Hi Anonymous,

I'm not sure what went wrong with your soon kueh skin. The water must be boiling and the amount of liquid I used is more than the original recipe which called for 500ml liquid. You have to leave the dough covered in the pot so that hot steam can totally cook though the dough and it will turn soft.

Sam 美娴 said...

I made this yesterday, the recipe is great and the filling is awesome, but I have some problem with the skin, cannot make it perfect. It's too thick, but if I made it thinner it's broken...pls help!!

Hopefully, the next time you make it, you can take a video of making the dough and skin part, appreciate!!

Happy Flour said...

Hi Sam,

Glad you loved the recipe. Next time when I make soon kueh I will take photos of the process.