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Learn how to make Soon Kueh - Step by Step
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- čas přidán 30. 07. 2015
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谢谢你，祝你老人家；老当益壮，吉祥安康。
下南洋的風格歷史沒有變，感謝 ah po ( ah ma ) 可以傳便我們後代，東方人嘛，不可忘根，你要知道自己時從哪裏的來自，別認為自己學問高，就高傲自己，眼中無人，嫁歌老外或娶個洋媳婦，連根拔起，會多國語言是一件非常驕傲的學問，但是一個史來的傳統習俗一定保留下來，謝謝 ah ma 你留下直播，學會了你的技巧。
不學就沒有傳統的¨kuey¨ 好吃咯
Yes the challenge is how to make the skin right texture. The composition of rice flour tapioca flour and water. Ah ma done so much in the past. The agar agar feel will always get it right and that is years of accumulation of experience. That is my mother'style in cooking. The gut sense of salt sweetest always right as years of cooking...
I seriously dying to learn how to make soon kueh dough from Ah Ma , but who else can teach me? She make like so easy.
Thanks grandma for your amazing recipe. Can't wait to make it for my family. :)
lovely grandma. wish she healthy always.
Recipe:
2kg turnip (about 5 small to medium-size turnips)
1 tin bamboo shoots
100g dried shrimps, washed
500g rice flour
750g tapioca flour
2 to 3 cloves garlic, minced
1 ½ tsp salt
1 to 2 tsp pepper
5 tbs oil
2.1 litres hot water
450ml room-temperature water
Preparing and cooking the filling:
Remove skin from turnips.
Cut turnips and bamboo shoots into small dices.
Heat a wok with 3 to 4 tbs of oil.
Stir fry the minced garlic and dried shrimps until fragrant.
Add bamboo shoots and mix well.
Add the turnips and mix well.
Add ½ tsp of salt and 1 to 2 tsp of pepper.
Cook until the mixture turns yellow, which indicates that it is cooked.
Set aside in a bowl.
Preparing the skin:
Mix 500g rice flour and 200g tapioca flour in a large mixing bowl.
Add hot water gradually.
Stir in one direction until the flour mixture has turn to dough.
Add 200g of tapioca flour.
Leave dough to cool.
After the dough is cool, add the remaining tapioca flour.
Knead the mixture until most of the dry flour is integrated into the dough.
Add room-temperature water and continue to knead.
Just before all the water is absorbed, add 1 tsp of salt.
Knead until all the water is absorbed and dough becomes smooth.
Add 4 tbs oil and knead until dough is smooth, glossy and springy.
Making the Kueh:
Prepare the steamer for steaming.
Coat hands with some tapioca flour to prevent the dough from sticking onto hands.
Pinch a portion of dough and press it into a round shape.
Add turnip filling into the centre and pinch the edges to seal up it up, making sure not to overfill. Continue until all the dough/filling are used up.
Steam the kueh for 10 to 15 minutes on medium to low heat.
Brush a layer of oil on the surface of the kueh.
Serve hot.
are you sure the tapioca flour is 750g ?
thanks for sharing this precious recipe
this food bring many sweet memories to me. but it's not turnip actually, the main ingredient is called yam bean. but that's how it was traditionally prepared. thanks for your taught gradma. hope you come with more traditional cuisine. lots of love 💜
So I found out...yam bean is Jicama or mexican turnip, or called bangkuang in our local markets. Chinese turnip is actually daikon.
Ah Ma, you very cute ! Love your generous sharing 👍😘😘
💞🇺🇸🐙much love from America!
This looks delicious, and I have no use for turnips in general 😣, but this looks so good, I'm willing to try it!
Thanks.
this is easy.................I can make by myself too................only de skin is hard that all...........inside you can mix whatever you want
Thank you for the recipe. I love all your recipes. I sure to make this.
Lovely grandma bringing back traditonal simple cooking with lots of love.😊
I
Traditional recipes very good thank you very much
This recipe really worked. We use the recipe provided.
How much the water
Ah Ma, you are awesome! 謝謝妳 😊
I wish they reupload the complete recipe of the making of the skin, that part is a bit confusing. The sooh kueh looks so delightful tho
Thank you for posting this and the recipe on your blog, your Auntie's recipe is actually works! I tried to make Soon Kueh for the first time this morning and it was a success! xo
Thank you for sharing. Will certainly try it today.
magomym Ong
Delicious dish you made and thank you for English , I hope to make them sometime. thank you
Ah mah very cute. Thanks for coaching me. 😘
Thanks. Will be helpful if portions of ingredients are showed especially the flours , hot water, how long to wait before adding the rest of the Tapioca flour or Rice flour.
Thank you aunty Kim for teaching us the legacy dumpling
I miss my grandma
Ah Mah doesn't write down recipe. So she does it Agak agak. For us is " your guess it good as mine" Nice story telling by the way.
looks delicious
Gam Xia ah ma for your recipe. I’ll will try it out soon. ❤️
thank you for sharing Ah Mah
Thank you sharing!!
This is a great video, but if you check the recipe and the video, it really very confusing us ! Can you please review your video and edit your recipe accordingly, thanks. Really appreciated the great recipe here ! Good video. From the video, maybe if I am right, we put entire package of Rice Flour (400gram) with hot water first, then mixed it , and wait until cold, then add Tapioca flour
.
Made this today. The skin is quite tough.
Yummy..
Can show how to make the chilli sauce?
cute granny
Wow Ah Ma soon kueh skin is fantastics, I want to learn from Ah Ma , but go where to contact her?
You can certainly learn by watching this video.
Bay Florence why meet ah ma..when she already left u her secret recipe..to thank her personally ?
Can we have the dough recipe & proportions? Thanks
This is a very unique recipe from other recipes. Normally the rice flour is cooked with hot water together with the tapocia flour and the rice flour is kept around 65%. But in this video , the amount of water is not explained. the video is cut before you can visualize what is happening properly - 600 Grams of Rice flour is cooked and then an unknown amount of tapocia flour (guessing is 500g). This video is more of a story telling then a good recipe.
If you want to know if the skin came out hard or soft when poked by a fork, the video does not show it. There are information gaps in the video for you to try to observe how much how water was added. It is a frustrating video to watch if you want to spot some detail of making the soon kueh as the scenes are cut too short for proper observation.
Allan Teo older versions main agak-agak
🤣🤣Same like my mother in law😅
I think this ah ma is singaporean. ..I willing to learn. .I live in Singapore. ..
looks so yummy
👍
Love you ah ma ! 💟
Can share resepi in english. Tq
aunty so clever
😋😋😋👍
Jicama
Still say thk ah ma
Po po your mandarin very special 😅
How many gram for rice n topiaca flour,mdm
Grandma i wish i could help you there
Ah Ma so cute! :)
what is the flour ratio? Thks.
I tried making. The dough is very sticky and breaks easily. Very hard to make the kuey.
有华文的吗？谢了
ah ma you are so cute
B
阿嘛木粟粉是多少
she looks familiar....
潮州祖籍的老嫲
Flour for Dusting?
Hi, you may like to access the recipe here mysingaporefood.com/recipe/soon-kueh/
Thks!
RollEy
xie Xie ama
我做了两次都失败了，关键在皮，无法揉出，不懂为什么
ah ma... plastic and hot water cannot go together