Name: Soon Kueh
Yield: Makes 28–30 pieces
Cuisine: Teochew
Ingredients: All-purpose chilli sauce as desired; Ground white pepper to taste; Light chicken or meat stock 2 Tbsp; Salt to taste; Cooking oil 3 Tbsp + more for brushing; Dried shiitake mushrooms 4; Sweet sauce as desired; Sugar 1 tsp; Garlic 2 cloves, peeled and finely chopped; Light soy sauce 2 Tbsp; Water 600 ml (20 fl oz); Tapioca starch 80 g (2⅘ oz); Rice flour 250 g (9 oz) + more for dusting; Shaoxing rice wine a dash; Shallots 2, peeled and thinly sliced; Cooked bamboo shoots 200 g (7 oz); Cooking oil 2 Tbsp; Dried prawns (shrimps) 1 Tbsp; Yam bean 400 g (14⅓ oz)

Preparation info

Makes
28–30
pieces

Difficulty
Medium

Appears in

Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

About

Although factory-produced soon kueh are readily available from supermarkets and food stalls, the satisfaction derived from making your own soon kueh is priceless. Making your own soon kueh also means you can vary the ingredients used and the amount of filling added to your personal taste.

Ingredients

Filling

Dried shiitake mushrooms 4
Dried prawns (shrimps) 1 Tbsp
Yam bean

Method

Prepare filling. Soak dried mushrooms in warm water for 30 minutes, then drain, rinse, pat dry and dice with a sharp knife. Soak dried prawns in lukewarm water for 15 minutes, then drain, pat dry and coarsely chop. Wash and peel yam bean, then shred coarsely. Slice bamboo shoots into thin shreds.
Heat oil in a wok over medium-high heat and fry shallots, garlic