Monday, April 27, 2015

Soon Kueh/Bangkwan Kueh/Jicama Dumplings

Soon Kueh/bangkwan kueh is a very popular snack in Malaysian and Singapore. Tradionally the filling is made out of bamboo shoots but nowadays you can usually get the make from Jicama/bangkwan which I prefer. Added to is mushrooms, carrots or dried shrimps.

I grew up eating this savory kueh as my grandma, aunt and mom will made it over the weekend to feed our big family. My family made a lot of yummy kueh when we were growing up but I don’t think anyone ever write down any recipes. Everything ingredients are just an estimation or agak agak so this is not our family recipe. I try out this recipe from Rose Kitchen and it turn out pretty good.

Ingredients for the wrappers:
Source: Rose Kitchen

300g rice flour
100g tapioca flour
1/2 tsp salt
2 tbsp oil
600ml water
Some extra tapioca flour for dusting

1. Sieve rice flour and tapioca flour into a big pot.
2. Boil 600ml water with salt. When boiled, pour into the flour and quickly stir with a big spoon till flour is well distributed and cooked.
3. Pour cooked dough on to floured table top. Add in 2 tbsp oil and knead well till smooth, adding more tapioca flour if necessary. Set the dough aside to rest for 10 minutes.
4. Wet your hands with water and knead dough again till smooth and pliable. Cover dough with dry towel to prevent drying.
5. Roll dough out thinly and round cookie cutter to cut out some round shape wrappers.
6. Fill each wrapper with 1m- 1 1/2 tbsp of filling and fold into a semi circle. Seal edges by pinching the sides together.
7. Place kueh on greased steaming trays, sprinkle with some water and steam over high heat for 10 minutes. When kueh puffs up, it is ready. Remove and brush with shallot oil.
8. To serve, sprinkle kueh with fried crispy shallots and dredge with some dark sweet sauce and chili sauce.

Ingredients for fillings:

600g bangkwang (jicama)
1 carrot
100g dried prawns (washed)
5 dried mushrooms (soaked and sliced)
300g shredded pork (optional)
3 tbsp cooking oil
5 cloves garlic, chopped


1 tsp light soya sauce
1 tsp sesame oil
1 tsp sugar
salt to taste
1/2 tsp pepper
1/2 cup water

1. Skin turnip and carrot. Cut into thin strips.
2. Heat oil in wok, fry chopped garlic and dried prawns till fragrant. Add in the shredded pork (if used), sliced mushrooms, carrot and jicama strips.
3. Add seasoning and some water and stir fry till turnips are soft and ingredients are almost dry. Dish up and leave aside to cool completely before using.


Esther Lau said...

Oh! My all time favourite kueh! :)

My Little Space said...

Good day Gert ! Wish I can have some of these kuih for breakfast right now. Looks good.
Enjoy & have a great day ahead.
Blessings, Kristy

ICook4Fun said...

Esther, mine too :)

Kristy, thank you and you too.