Soon Kueh 4 : Teochew Cabbage

先来先吃  迟来没的吃

Lazy hogs and late raisers don't get a chance to buy these cabbage soon kueh from Yong's Kueh. By 9am, you could only see their customers enjoying them and a empty pot. Three trips over the last 12 months, I returned home with yam soon kueh instead. This morning , I decided to extinguish the nagging cravings and hence, sprung forth into my kitchen. These disc-like soon kueh were dished out of the steamer just awhile and onto to a serving platter for a snap. In a moment, I shall devour. 

Basically , I 'm using the Yam Soon Kueh recipe ie softer dough which would bring comforting news to the Pioneer Generation. Read the post for the dough details. The only difference lies in the shaping of the dough and filling. Shape of cabbage soon kueh is disc-like; simply press the outer one-third of the rolled dough thinner. The thicker centre is for the vegetable filling and the edges merely fold over and some pinches here and there to hold all within before inverting it.

a five-flours mix

add two-waters and oil to flours mix

a soft slight sticky dough

The choice of cabbage is preferable the white kind from Cameron Highlands. Chop the harder parts into smaller pieces or they'll be poking into the dough and there you'll get a hole. Korean mushrooms were abundant in the store this weekend and I grabbed a packet for a new mushroom flavour. Steaming time is 20 mins as well. 

thicker centre and thinner edges

get us to the steamer soon

Pointers: Do not add too much corn flour during rolling and wrapping, just very lightly dust hands and the kueh mould. 

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

Cabbage Filling:

300g white cabbage
2 pcs mushrooms
2 springs ku chye
some shredded carrots
10g dried prawns
50g pork rough minced - belly pork or "see no sky"
1/2 tsp chicken powder
1 tsp fish sauce
1 tsp soya sauce
1/2 tbsp cooking wine
1 tsp corn flour
3 tbsp water
3 1/2 tbsp oil
salt sugar pepper to taste

Workshop available @ Palate Sensations Singapore 

tel: 65 64789746

fun quote:  心旷神怡，事事顺利 xīn kuàng shén yí, shì shì shùn lì - a merry heart goes all the way.

Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers