Soon Kueh 3: Teochew Yam

不吃不知  一吃就不停

The several days of bak chang making brought so much insight into the intricacies of chinese pastries, endless learning! The Hakka dumpling lighted me up on a new dough recipe for Soon Kueh. The use of boiling water and tap water brings about a less springy texture , and as well add higher proportion of glutinous rice flour and less tapioca flour ...so magical ! Read Teochew Soon Kueh for all the other details of making. For first timer in making soon kueh, use the all boiling water method would be easier to handle the wrapping as the dough is not sticky compared to two-waters method. Once you got the hang of it, then try recipe II.  Welcome to the Soon Kueh Queenie Club.

Ingredients List:

Soon Kueh Dough II-

• 100g rice flour
• 20g tapioca flour
• 5g corn flour
• 5g wheat starch
• 20g glutinous rice flour
• 180g boiling water direct from stove
• 70g tap water
• 1/4 tsp salt
• 1/2 tsp sugar
• 1 tsp cooking wine
• 2 tbsp oil

Filling:

• 150g yam                - cut into small cubes, fried first
• 4 pcs mushrooms
• 10g dried prawns
• 3 springs chinese celery
• 100g pork minced - belly pork or "see no sky"
• 1 tsp fish sauce
• 1 tsp soya sauce
• 1/2 tbsp cooking wine
• 1 tsp potato starch
• 3 tbsp water
• 4-5 tbsp oil
• salt sugar pepper to taste

Workshop available @ Palate Sensations Singapore 

- tel 65 64789746

fun quote:   吃一堑，长一智 chī yī qiàn, zhǎng yí zhì - A fall into the pit, a gain in your wit.