100g steamed yam
400g sifted rice flour
75g sifted tapioca flour
840ml water
3 tbsp garlic oil
Ingredients for Filling:
50g dried shrimps, soaked
1 shallot, diced
4 dried mushrooms, soaked and shredded
200g shredde4d bamboo shoot
500g yam bean (bangkuang), peeled and shredded
100g chicken fillet,boiled and shreddede
1 stalk sprin onion, finely chopped
Seasoning:
2 tsp sesame oil
4 tsp oyster sauce
1 tsp pepper
3 tsp salt
Method for Dough:
- Mash steamed yam. Set aside.
- Combine rice flour and tapioca flour with water and stir till smooth. Cook mixture till thickened into ball of dough, stirring constantly. Add mashed yam and mix well. Add garlic oil to dough and knead till smooth. Cover dough with damp cloth and set aside to cool. Divide dough into about 40 small balls.
Method for Filling:
- Heat 2 tablespoon oil and stir-fry dried shrimps, shallots and dried mushrooms till fragrant. Add bamboo shoot, yam bean, chicken shreds and spring onion along with seasoning. Stir-fry till cooked through. Remove.
Method:
- Take a ball of dough and roll out into circle. Wrap 1 tablespoon filling in centre and press edges together to seal.
- Arrange soon kueh on greased steaming tray lined with banana leaf. Steam for 12 minutes. Remove soon kueh and brush with garlic oil.
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