Today, i would like to share with eveyone the making of chive soon kueh. The process of cleaning the chive can be quite tedious as we use to clean leave by leave as sometime the root of the leave has a lot of hidden soil. After clean and dry it, we will need to cut into small pieces and we add in 1tsp of salt, 1tsp of aljinatmot, 1tsp of sugar, 1tbsp of oil and 1tbsp of kan sui.
Method:
1. We need to boil some hot water to stir the rice flour 300g with 100g of tapioca flour and 1/4 tsp of salt in a big pot
2. Add some oil and we wear glove and plastic glove to start kneading of the dough till soft.
3. We take a small portion of the dough and cut into a small portion and use a roller to roll it thin.
4. We use the mould to make the kueh
5. Steam in hot water for 10-12min to cooked.
6. apply some oil on the surface to prevent sticky.
Hi Christine,
ReplyDeleteFirst time to your blog. For the soon kuih, no. 2 - add some oil - how much oil to add approximately? And when the kuih is cool will the skin be hard. I've done a few recipes from the net but when cooled it harden.
Dear Delia,
ReplyDeleteU may used 3 tablespoon of oil to knead. The more you knead, the softer the dough. The skin that using rice flour is the softer type compared to the transparent skin which use wheat flour. But, i wish to advise you that do not explore your kueh in open air, must cover with film wrap. Because by airing it when is cooled, the skin tend to dry up and became harden.
BR
ca