Anybody knows how to make 'soon kueh'??

Question

Hm, any idea how to make the outer layer smooth and alil translucent?.. Coz i did it last time, and the outer layer is very hard.

Answer 1

Here's a recipe I found. I haven't made it, so I don't know if it will answer your question. But it's worth reading and seeing if there is something you need to do. It looks like the brushing with oil and the cooking on banana leaves (you can probably use something else for this . . . corn husks maybe? or something that isn't even plantlike . . . well, you probably will know more than me) is what will do the trick regarding the hardness of the outer layer.


SOON KUEH
Ingredients
200g dried shrimps, soaked
50g dried mushrooms, soaked and sliced
200g chicken or port fillet, sliced into strips
500g chives, chopped
2 tsp minced garlic
Salt and pepper to taste

Dough
900ml water
1/4 tsp salt
500g rice flour
100ml oil
250g tapioca flour

Method
Cook the filling and set aside.
Boil the water in a pot and then stir in the salt, rice flour and oil. Mix thoroughly till the mixture thickens.
Allow to cool before removing from t he pot. Knead into a dough with tapioca flour. Divide into the same number of portions as the filling. Shape into a ball
To make the soon kueh, wrap 1 ball of filling with the dough. Press the edges together to seal then twist patterns along the edges.
Steam on a greased tray lined with banana leaf for 12 minutes.
Remove and brush with oil.

I hope this helps. If you need help translating from the metric system to the englis system, here's a website where you can plug in the numbers and get the number of cups, pounds, etc. needed: http://www.worldwidemetric.com/metcal.htm

Answer 2

add more water in the dough, it should help, but it is very common to have such hard skins the first few times u made, practice makes perfect, try a few more times, u will get better with it.