Ah yes, I have finally decided to blog about this Kueh recipe. There has been so many requests for it and because of so many reasons (shan't go there), I held back. Anyway, today's the day I share with all my readers my all time favorite kueh...Ban Guan Kueh...or Soon Kueh?
Frankly speaking, up till now, I am still a little puzzled over the name of this delicious savory kueh. So is it Ban Guan Kueh or is it Soon Kueh? Technically speaking, Ban Guan is jicama in Hokkien. And in this recipe, I used only jicama and no bamboo shoot which is "Soon" in Hokkien. In Chinese, known as "竹笋".So if you ask me...I really don't know haha! Perhaps someone that is reading this, whom also is a kueh "expert" for that matter, can enlighten me on this matter. ;)
In all else, let's just get to the juicy part shall we? The recipe of course! I have tried so many different recipe and I finally come to one that I can say it works perfectly. All thanks to Anges Chang's book "Anges Chang's Hawker's Delight" which I believe Singapore bookshops have already stopped selling this book. *bummer right* One of her vegetable dumpling recipe uses this kueh skin which looks pretty close to a soon kueh skin. I tried, it turned out great and the rest is history! Anyway, I did minor changes to it and so here is my version:
Ban Guan / Soon kueh (makes about 20-23 kuehs)
Kueh Filling:
800-1kg jicama, peeled and shredded
6 dried shiitake mushrooms, soaked till soften, sliced to thin strips
4 tbsp dried shrimp, soaked in warm water till soften, roughly chopped
3 garlic gloves, minced
5 shallots, chopped small
Seasoning:
3 tbsp oyster sauce
1 tsp salt
3 tsp sugar
1 tsp chicken powder
1 tbsp light soy sauce
1 tbsp corn starch + 2 tbsp water (thickening agent)
Kueh Skin:
300g wheat starch (蒸面粉)
200g starch flour (aka Tapioca flour)
100g rice flour
1 tsp salt
825ml boiling water
4 tbsp shortening (those white vegetable shortening, can get in NTUC bakery section)
Some cooking oil and brush to coat the kuehs before and after cooking it
This is just one of those comfort meals that I think I will never ever get tired of. Brings back the good memories and nostalgic feelings. :) So when was the last time you have a warm Soon Kueh? Been awhile? I guess it is time for you to get to work and make some for yourself and love ones! :D
Have a great day ahead all and Happy cooking!
In all else, let's just get to the juicy part shall we? The recipe of course! I have tried so many different recipe and I finally come to one that I can say it works perfectly. All thanks to Anges Chang's book "Anges Chang's Hawker's Delight" which I believe Singapore bookshops have already stopped selling this book. *bummer right* One of her vegetable dumpling recipe uses this kueh skin which looks pretty close to a soon kueh skin. I tried, it turned out great and the rest is history! Anyway, I did minor changes to it and so here is my version:
Ban Guan / Soon kueh (makes about 20-23 kuehs)
Kueh Filling:
800-1kg jicama, peeled and shredded
6 dried shiitake mushrooms, soaked till soften, sliced to thin strips
4 tbsp dried shrimp, soaked in warm water till soften, roughly chopped
3 garlic gloves, minced
5 shallots, chopped small
Seasoning:
3 tbsp oyster sauce
1 tsp salt
3 tsp sugar
1 tsp chicken powder
1 tbsp light soy sauce
1 tbsp corn starch + 2 tbsp water (thickening agent)
Kueh Skin:
300g wheat starch (蒸面粉)
200g starch flour (aka Tapioca flour)
100g rice flour
1 tsp salt
825ml boiling water
4 tbsp shortening (those white vegetable shortening, can get in NTUC bakery section)
Some cooking oil and brush to coat the kuehs before and after cooking it
- First we prep the filling: In a wok, heat up 2 tbsp of vegetable oil over medium low fire. Add in the minced garlic and chopped shallots, cook till fragrant.
- Add the chopped dried shrimp and sliced shiitake mushrooms and stir fry for a good 3-5 minutes till the mixture is aromatic and slightly brown.
- Add in the shredded jicama and seasoning, stir fry to mix well. Cover and cook till the jicama is soften, about 5-8 minutes.
- Lastly mix the corn starch and water together and add into the jicama mixture. This will thicken the whole filling.
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- Scoop out the filling and let cool completely before use.
- Next you make the skin: In a large mixing bowl, add in all three flours and salt. Next you carefully add in the boiling water.
- Gently but work rather quickly, stir the whole mixture together (you can use the mixer) till it is all combined.
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- Add in the shortening and again mix well. Let mixture cool down before working with it.
- Prepare the steamer before you start working on wrapping the kuehs.
- If you prefer, you can weigh out the skin portion by portion of about 70g each. Or you canjust eye balled it. Because once you wrap, you will need to trim the sides to make it neater.
- Roll out that skin dough portion into a flat round, then scoop about a heaping tablespoon of the filling on top, fold the skin and seal the sides. Give the kueh a good brush of cooking oil to prevent it from sticking.
- Next is just repetitive work, roll, scoop, wrap ...repeat till all the filling or skin dough is used up.
- Steam in the steamer at medium fire for a good 10 minutes. Remove and brush with some cooking oil. Repeat till all have been steamed.
- Enjoy the kueh while still warm with lots of sweet dark sauce and chilli! Yum :9
This is just one of those comfort meals that I think I will never ever get tired of. Brings back the good memories and nostalgic feelings. :) So when was the last time you have a warm Soon Kueh? Been awhile? I guess it is time for you to get to work and make some for yourself and love ones! :D
Have a great day ahead all and Happy cooking!
