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.