Soon Kueh

Sydney weather is really undetectable

Yesterday were sunny and hot, then it rained in the afternoon

While today has been raining since morning and cold

I planned to go to library today to hunt for some treasures (cook book; craft book; one novel recommended by Monica) 

However, this wet weather makes me want to stay at home and slack

My plan A failed

Wait!!Slack??

Hello, please do something productive rather than sleeping

Now, i know why i re-gained all my weight!!! nothing to do; love to cook which made me being "forced" to test the food

Fyi, it's only my excuse!! :p who doesn't love to eat??

So, i decided to make "Soon Kueh" 

I haven't eaten Soon Kueh for almost 2 years since i came here

Luckily, i am smart enough

I have asked for the recipe from Ah-ma before i came here 

I tried just now and it was quite successful!!! 

*happy happy*

But, Ah-ma's Soon Kueh still the best

I still can't defeat her 

I need to steal her "Kung Fu" when i go back later : )

 K.O my Ah-ma, hahahahaha...

My first attempt was not too bad, right?? :p

"Hao Lien" a bit, show you another pic of my successful Soon Kueh!!!!!!

Still lack of Ah-ma de wei dao!!!!

But better than nothing

Now i am going to share with you my Ah-ma's recipe based on her estimation of ingredients which is needed  to make Soon Kueh

That's why i haven't reach my Ah-ma's skill!!

My "agak-agak" skill wasn't expert enough!!!

Skin

500 gr Rice Flour

150 gr Tapioca Starch

1 tbsp Cooking oil

750 ml Boiling water

Mix well together

Knead the dough until soft and smooth

Filling:

1000 gr Jicama

100 gr Shitake

1 bulb garlic

100 gr Dried prawn

Salt, pepper, chicken powder to taste

Stir fry garlic; dried prawn; shitake until fragrant

Add in jicama

Add in salt; pepper; chicken powder

Stir fry until Jicama is soft

Wrap; shape and steam for about 15-20 minutes!!

Tips: Marinate jicama with salt for 10 minutes before bring it to cook (to soften)

Rolling pin is needed in order to make a nice shape of Soon Kueh

Grease the plate with oil before steaming to prevent Soon Kueh sticking with each other

Happy Cooking!!

Xoxo

And yeah, for this recipe i have made around 30 Soon Kueh : )