Traditional handmade rice skin stuffed with stir-fried bamboo shoots, turnip, dried prawns and mushrooms. A Teochew Soon Kueh recipe shared by Eddie Tan also know as Shiokman Eddie. He's passionate about food and loves sharing his recipes with everyone. Let's find out how he creates this satisfying dish!
In this recipe, the skin is almost transparent, and the fillings are packed with intense flavour. There are two important components to making a good Soon Kueh.
First the skin should be thin and slightly chewy. While some may choose to use chopsticks to mix the hot water with flour, 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 risking scalding our hands, we used Kenwood's Chef Sense XL stand mixer and the bread hook. This stand mixer comes with a large mixing bowl and you can make more than 50 Soon Kueh at one go!
The second most crucial part is the filling which can easily be prepared with the same machine. There's an attachment that can be added on and you'll be able to shred the turnip and carrots on the side. It's really simple to get thinly shredded vegetables so that the filling would be evenly cooked.
Have a recipe that you would love to share with us? We want to know more https://www.sharefood.sg/submit-your-recipe/!
Grab the full recipe below now!
Don’t forget to like and subscribe to Share Food Singapore!