Singapore - Soon Kueh

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

Directions

-       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.