The reason why I love soon kueh that much is because this is the perfect dish to go along with the sweet sauce !! And I have always added a good amount of it to go along with the soon kueh because it just tastes so so good !! I have tried a few kinds of soon kuehs whereby people uses cabbage or carrots in replacement for yam bean, which I do not really liked. And so, when I decided to make these myself, I make sure it has to be none other than lots of yam bean as the fillings. And I used to hear that soon kuehs can be very difficult to make because of the skin. It’s either too thick or not QQ enough for that perfect texture. So I was really keeping my fingers crossed when I was attempting these delicacies.
And after the whole process, though it may seem quite laborious with a lot of steps involved, but actually it wasn’t that tough at all. Because each step in the process does not take more than a few minutes to complete. And after all, it’s a steamed dim sum, so the cooking time is pretty short and you are able to enjoy the rewards of your hard work quicker too !!
The most comforting part is, it seriously wasn’t as intimidating as I had imagined it to be. In fact, I much considered it easier an effort as compared to the yam puffs last week !! And the result was a soon kueh with savoury and tasty fillings yield under a skin that’s perfectly neat in proportions and texture that’s as QQ as it can be !!
I was quite worried initially that the skin will crack or burst out of proportions whilst wrapping or steaming, but other than the fact that I was probably too greedy for some and tried to wrap a filling portion that was too much for the skin size, the rest of the wrapping was pretty smooth sailing and the end results were trays and trays of awesome soon kuehs which make me as happy as a bee !!
Grab some fresh yam bean and the rest of the ingredients from PurelyFresh online to prepare this mouth-watering dim sum today !
- 500-600g yam bean (bang kuang or 沙葛), finely shredded
- ½ carrot, finely shredded
- 8 mushrooms, shredded (if you are using dried mushrooms, be sure to soak them in water till soft before using.)
- 70g dried prawns, diced
- 1 tbsp garlic, minced
- 5 shallots, sliced
- 5 tbsp cooking oil
- 1 tbsp oyster sauce
- 2 tsp light soya sauce
- 2 tsp chicken powder
- ½ tsp pepper
- 200ml water
- Part A -
- 300ml water
- 2 tbsp oil
- ¼ tsp salt
- Part B (mixed all together) -
- 150ml water
- 1 tbsp tapioca starch
- 1 tbsp rice flour
- Part C -
- 125g rice flour
- 125g tapioca flour
- Some cooking oil
- Some spring onion, diced
- To Serve with :
- Some sweet sauce
- Some chilli sauce
- Heat up 5 tbsp of cooking oil and saute the chopped garlic and shallots until fragrant.
- Add in the dried prawns and mushrooms and stir fried until aromatic.
- Add in the shredded carrots and stir to mix well.
- Add in the shredded yam bean, the rest of the seasoning ingredients and lastly the water.
- Stir to mix well. Cook until the mixture is fairly dry and all has turned tender. Dish and set aside to cool down.
- For the Skin : Combine the ingredients of Part A into a pot and allowed it to boil.
- Add in Part B of the skin to the above step and mix well. Bring the mixture to boil again.
- Add the rice flour from Part C and stir well to combine.
- Off the flame and transfer the mixture to a large mixing bowl. Set aside till it has cooled down slightly.
- When the mixture is still lukewarm, add in the tapioca starch from Part C and knead the dough by hand till smooth.
- Divide into smaller individual doughs of 25g each into balls. Flatten it with your palm and using your fingers, press along all the sides of the flatten dough till it expands and measures approximately the size of your palm.
- Add in approximately 1 tbsp of filling from Step 5.
- Wrap up the filling and seal the edges of the soon kueh by pressing it all along the sides with the fingers. Continue with the rest of the dough and fillings. Cover the balance dough with a cling film when wrapping the soon kueh to prevent it from drying out.
- Place the wrapped soon kueh on a steaming tray that has been lined with a layer of cling film. Try to allow some space in between the soon kuehs to prevent them from sticking to each other when cooked.
- Place the tray of soon kueh in wok and steam over medium to high heat for 15 minutes.
- Once steaming is completed, brush some oil on the surface of the soon kueh.
- Garnish with some diced spring onion as desired. Serve hot with sweet sauce and chilli sauce as desired.