Soon Kueh – 笋粿

Soon Kueh is a popular Teochew snack that can be found in most hawker centres. It was originally made with bamboo shoots, Chinese turnip, dried Chinese mushrooms and dried shrimps for the “umami”. To simplify the dish, we decided to leave out bamboo shoots.

Think the pastry skin is daunting to make? Fret not, cos we have come up with an easy to follow recipe. The key is actually to rest the dough for a minimum of 30 minutes. 32 pieces of soon kueh might seem like a lot, but we assure you it will be gone faster than you know it!

#themeatmensg #simple #delicious #soonkueh

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  • Servings: 32

  • Time: 1 hr 30 mins

  • Skill: Hard

Ingredients:

    Filling:

    1. 800g Chinese turnip (sengkuang/jicama)

    2. 30g garlic (minced)

    3. 100g carrot

    4. 30g dried Chinese mushrooms

    5. 20g dried black fungus

    6. 70g dried shrimp

    7. 2 tbsp oyster sauce

    8. ½ tsp salt (to taste)

    9. 1 tsp sugar

    10. 1 tsp white pepper

    11. 2 tbsp Shaoxing wine

    12. 3 tbsp oil

    Dough:

    1. 125g rice flour

    2. 125g wheat starch

    3. 60g tapioca starch (plus more during wrapping)

    4. 500ml hot water

    5. ½ tsp salt

    6. ½ tsp sugar

    Steps:

      Filling:

      1. Cut 800g Chinese turnip and 100g carrots into thin batons.

      2. Soak 30g mushrooms and 20g black fungus, then slice thinly.

      3. Coarse chop 70g dried shrimp.

      4. Heat up 3 tbsp oil. Add dried shrimp and stir fry until fragrant.

      5. Add 30g minced garlic, sliced mushrooms and black fungus. Stir fry for a minute.

      6. Add in Chinese turnips and carrots. Give it a stir or two before glazing with 2 tbsp Shaoxing wine.

      7. Season with 2 tbsp oyster sauce, ½ tsp salt, 1 tsp sugar and 1 tsp white pepper.

      8. Transfer to bowl and set aside to cool.

      Dough:

      1. Whisk together 125g rice flour, 125g wheat starch, ½ tsp salt and ½ tsp sugar.

      2. Using a pair of chopsticks slowly stir in 500 ml hot water into the flour mixture until a dough ball is formed. Cover with a damp tea towel and let it rest for 30 minutes.

      3. After 30 minutes, place the dough on a flour board, kneading it to form a non sticky dough. Cut into 2 portions. Cover with damp tea towel.

      Assemble:

      1. Roll a portion of the dough into a long cylinder. Cut each portion into 30g balls. Cover with damp tea towel.

      2. Flatten each dough ball to 3mm thickness. Cut it into 4 inch round. Flour it tapioca starch to prevent it from sticking to the board or rolling pin.

      3. Place 1 tbsp of the filling, fold it to a semi circle and seal it by crimping the edges close.

      4. Place Soon Kueh on an oiled steaming dish.

      5. Steam for 10 minutes. Brush a little oil over the cooked soon kueh to prevent them from sticking to one another. Serve with sweet dark sauce or chilli sauce.