Authentic Teochew Soon Kueh using bamboo shoot and turnip
ฝัง
- เผยแพร่เมื่อ 25 ก.ค. 2024
- Full Recipe at : wp.me/p8790g-1U
A traditional Teochew snack that is usually eaten during breakfast or tea time, is a steamed dumpling typically filled with bamboo shoot, turnip, dried prawns and mushrooms.
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Hi Eddie, I used your dough recipe to make Teochew Png Kueh and they turned out great. I hv tried various recipes and this definitely hits the note with that soft chewy bite texture. Kudos to both your wife and your effort to share well tested recipes. 😊
That's great 👍 Thank you so much for your feedback 🙏😊
By the way Elaine, do you mind sharing your Png Kueh filling recipe? I would also like to try this dough to make Png Kueh. Thank you 🙏😊
Thank you for sharing 👍👍👍❤️❤️❤️
You're most welcome
Thanks for sharing
You're welcome
Hi bro, I used your recipe to make the kueh today & it turn out really gd 👍🏻👍🏻👍🏻, thanks for sharing 😁
Have a nice weekend 😊
+Kim Tudy Oh that's great! Thank you for trying out the recipe. Glad that you like it. You may want to check out my Facebook Page: bit.ly/2hXsg7m also. Thanks once again 😁
Thanks for your swift reply😊 I really enjoyed watching your video😋will check up your fb 😉
Btw, are u Peranakan Teochew??
+Kim Tudy Thanks, no I'm a peranakan hokkien
OIC, I'm a Teochew & I love all kinds of kueh!!!!😉
Kim T
I did your recipe yesterday and it's perfect! For a first timer 😅. Thanks Eddie. Keep making videos!
That's great Dinah 👍 thank you so much for your feedback 🙏
Good ❤
Thank you for watching! I'm glad you enjoyed the video.
What's the role or rice flour and tapioca flour? I see some recipe called for more rice flour while others more tapioca flour.
Love from Malaysia!
Thank you. Greetings from Singapore 😁
Hi Eddie, it's interesting to note that you did not use 澄粉 (starch flour) for the skin yet the kueh comes out transparent. I'm definitely going to give this a try! Thanks for sharing!
Hi Elizabeth, Tapioca flour is also known as tapioca starch. So actually the recipe uses starch flour too.
Thanks Eddie for the recipe. I have problem with the dough which gets very sticky to work with even when I added just 350ml of boiling water. According to your recipe, rice flour is 275gm & tapioca flour 125gm totalling 500gm. Is 600ml of water too much? What is the effect of dough if I add less water? If I have to add more flour to make dough less sticky , should it be rice or tapioca flour? Appreciate your advice.
The amount of ingredients are correct. Water must be boiling hot. It will be sticky initially but after kneading and adding the oil it will slowly come together. Just let the stand mixer do its work, the dough will eventually be smooth. If it still is sticky, add tapioca flour a little at a time.
What do i need to do if the dough is sticky and not smooth? How do I know that the texture is right? Thank you.
+Kathryn Chiam Just add more tapioca flour a little at a time until it doesn't stick to the sides of the bowl or on the rolling board. Then at this stage the texture is right.
+Kathryn Chiam The printable recipe is also available at my recipe blog: www.shiokmanrecipes.com/soon-kueh/
Shiokman Eddi
G
Kathryn Chia
Thanks for your sharing! Can I freeze the balance ?
Yes should be able to although I've never freeze them.
Shiokman Eddie thanks for your prompt reply. Can I also ask is tapioca flour same as tapioca starch?
I believe they're the same but to be sure, I used tapioca starch as stated on the label.
@@sherinw9354 Yes. They are the same.
@@ShiokmanEddie They are the same , in the US they called it tapioca flour.
How to make the chili sauce?
Sorry, I don't have recipe for that.
my childhood memory...
adviser1 i
Use high heat or medium heat to steam it ?
Medium heat
Hi today I used your recipe to make soon just it turn out the skin were a bit hard n some of it the skin break may I know what gone wrong? Can replace the tapioca flour for wheat flour . What's the difference for the flour
I won't be able to tell you what went wrong because others have tried and didn't have problem with the skin. There are other recipes that uses wheat flour but not for this recipe. You can google for the difference.
Must use boiling water not hot
Yes boiling water
Is there a difference between using tapioca flour and tapioca starch? 😊
No difference, they're both the same
Pakai bahan apa saja kulit nya
kalu kulitnya pakai tepung terigu bisa Ga Bunda ,?
Please translate to english
Endless love tak bisa
She said can use the skin use plain flour
Thanks for translating. I'm afraid you cannot use plain flour as the skin texture won't be the same.
She ask, can use the sago flour?
Hi Eddie
Can I half the recipe. Want to try out but dare not make too many.
Yes you can
@@ShiokmanEddie thanks
อยากได้เป็นภาษาไทยคะ ขอบคุณนะคะ
Somjit Somjit ทำเหมือนกุ่ยช่ายไส้มันแกวบ้านเราเลยคะ
ตัวไส้;
ตั้งกะทะใส่น้ำมันผัดกระเทียมให้หอม, กุ้งแห้ง, เห็ดหอมแช่น้ำ ถ้าแห้งไปเติมน้ำแช่เห็ดหอมเพิ่ม, มันแกว, ปรุงรสด้วย น้ำตาล 1 ชต, ซิอิ๊วขาว 1 ชต, เกลือ 1 ชช, พริกไทยป่น 3/4 ชช
ตัวแป้ง;
แป้งข้าวเจ้า 275กรัม
แป้งมัน 125 กรัม
เกลือ 1 ชช
ผสมแป้งให้เข้ากัน เติมน้ำเดือด 600มล. นวดให้แป้งเข้ากันเติมน้ำมัน 2.5 ชต
ประมาณนี้อนะคะ ดูตามวีดีโอเลยคะ😋😋😋
@@slowlifebyleejoey3696 .
Is that turnip or jikama?
Sorry for the confusion. Over here in Singapore and Malaysia, we call Jicama as Turnip. So the correct name should be Jicama as per Google.
Thanks for clarification :) I like to recording your video and practising the recipe too :)
Thank you very much
Shiokman Eddie Asians call it turnip, Americans call it jicama. Asians refer to a vegetable as brinjal, Americans call it eggplant. Asians call another vegetable lady's fingers, while Americans call it okra. Different cultures have different names for things, so no apologies needed. It is what it is. By the way, I used Google to search for the Asian names for the vegetables, and both the Asian and American names popped up, so no one culture is "correct" about what certain vegetables are called... it's up to the culture using it to call it what they've always called it.
Thank you so much for your clarification. Appreciate it 😊
eddie...wat if i dun have dough hook to mix the texture with the hot water...so how? i cant find bangkwang in japan, i only can find Chives...i tot of making kuchye soon kueh, heehee..but i worried about the dough hook! i don have
In that case, I'm afraid you need to use a wooden spoon or something similar to knead the dough.
noted...with lotssss of thanks....will try to make..when im senang(bacha baik baik arr..senang bukan senile, whahaha) ..heehee..banyak terima kasih...
Haha..... lu joker lah :-) You're most welcome
Bodo
Hi hi I tried make today follow the ingredients and steps but fail, just cannot come to a dough, is it 600ml hot boiling water?
+Yong Alice yes it is 600ml hot boiling water. Slowly pour the hot water and mix at low speed in the mixer. www.shiokmanrecipes.com/soon-kueh/
You need to pour the all the hot boiling water into the flour at once so that the flour will be ‘cooked’. Then when you use the dough hook to mix. the mixture will form a smooth dough.
I made the mistake of adding the boiling water in stages and the batter didn’t form a dough. So i had to steam the batter (to heat it up) and place it back into mixing bowl and use the dough hook to mix it up until it forms a dough. The boiling water ‘cooks’ the flour. If not hot, the mixture will not form a dough.
May I know how many portions will i get with this recipe?
Around 15 pieces
This recipes can make how many pieces... ?
Around 15
My dough is super sticky and unable to knead.. not sure where I went wrong as I followed all the steps 🥺
Slowly add a bit more flour until it's not so sticky. Your water must be boiling hot
@@ShiokmanEddie thanks! What flour should I add? Rice flour or tapioca flour? I used boiling water..
tapioca flour
@@ShiokmanEddie thanks! Will try again
Maybe need to sharpen knife. Such a struggle to cut the turnip! :)
chankirtan, Thanks for the tip.
chankirtan thanks sis
+Suli Ah You're welcome. By the way I'm a bro 😁
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兰花潮州飯粿
Wrong way to peel turnips
Too much water
Silly background music!!
最討厭浪費時間在切菜雖有耐心看，快點教重點
Can Speed up the Cutting part & stir frying etc...
Too long.
Making people feel stupid,as though we hv not idea how cutting is.
Go straight to the Key Point then skip the unnecessary time wasting shots...
I'm sorry if I make you feel stupid enough not to know how to fast forward a video.
@@ShiokmanEddie ya. Some people always complain. It's free video if don't like can leave. He thinks everyone is like him
Thank you