Soon Kueh

Soon Kueh - Lucinda Lau
  • 190 gms rice flour
  • 80gms tapioca flour
  • 1 and a half cups water
  • 1/4 tsp salt
  • Oil for greasing the soon kueh

  1. Mix rice flour and tapioca flour with the salt. 
  2. Pour in 1 cup of water and mix well.
  3. Pour 1/2 cup of water into a pan and bring to a boil. 
  4. Add in the flour mixture, stirring with a wooden spoon till the mixture thickens into a dough.
  5. Transfer the dough onto a table top and knead the dough with 2 tbsps of oil until smooth.
  6. Knead the dough thinly and cut out circles. 
  7. Fill the circle with turnip filling. Brush the soon kueh with oil and steam for 10 - 12 mins. 

Filling: 1 kilo turnip/bangkwang (jicama)

  • 50 gms dried prawns (soaked and drained)
  • 1 tsp light soya sauce
  • 1/2 tsp pepper
  • 1/2 tsp minced garlic

  1. Shred the turnip finely and drained away the water.
  2. Heat up 1 tsp of oil in a pan and fry the minced garlic, add in the dried prawns and fry for a min. 
  3. Then add in the turnip and mix well with the dried prawns together with the soya sauce and pepper. 
  4. Pour in 100 ml of water and cook till soft. 
  5. Add salt and some sugar to taste. 
  6. Cool before use.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

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