A delicious, savoury breakfast food (or anytime of the day, actually), Soon Kueh is a dumpling-like kueh, with traditional handmade rice skin stuffed with stir-fried bamboo shoots, turnip, dried prawns and mushrooms. What makes a good local kueh? A good kueh has translucent skin that gives a slight chewy pull when you bite into it, revealing its steamy, turnip-filled (hello Popiah!), gravy-soaked insides. It’s an old-school snack, but it’s not difficult to find, and it’s popular with old folks and young children too! Great with some spicy chili, dark sweet sauce, fried shallots and spring onions on top.
Today we have a Teochew Soon Kueh recipe shared by Eddie Tan over at Sharefood.sg, who loves creating his favourite dishes and sharing his recipe with others. This recipe has two parts – making the traditional rice skin is first. You’ll need a lot of strength to mix the dough when it changes to a semi-solid texture. To achieve a well-blended dough without scalding our hands (because the recipe uses hot water), we used the powerful Kenwood’s Cooking Chef Stand Mixer and the bread hook. Then, it’s as simple as watching the dough come together. The second part is cooking the filling and steaming it. Steaming only takes 10 minutes though, so you can split this recipe up into a 2-day project.