Soon Kueh

One of my hubby's favorite, made these to warm up his weekend... After two attempts and with a little modification. The dough improved, not sticky and did not breaks easily while wrapping the filling.

Yields about 20 nos.

Ingredients:

(For the Dough)

• 300 g Rice Flour
• 75 g Tapioca Flour
• 40 g Wheat Flour
• 520 ml Boiling Water (more/less depends on the dryness of flours)
• 4 tsbp Cooking Oil

(For the Filling)

• 600 g White Radish, shredded
• 100 g Dried Shrimps, soaked & drained
• 3 - 4 pcs. Large Black Fungus, soaked, drained & shredded
• 5 cloves garlic, chopped
• 2 tbsp Cooking Oil
• 2 tbsp Light Soya Sauce
• 1-1/2 tbsp Oyster Sauce
• 1 tbsp Sesame Oil
• 2 tsp Salt
• 1-1/2 Sugar
• 1 tsp Ground White Pepper

Method:

1. Brush a plate with oil. Set aside
2. Make filling 1st - Heat cooking oil in a wok; Add chopped garlic and dried shrimps, stir-fry till fragant; Add shredded black fungus and white radish, stir-fry till well mix; Add all the seasonings; Keep stirring till radish is soften. Dish out with a fork; Set aside to cool completely.
3. To make dough - Sift flours into a mixing bowl; Add boiling water and oil; Stir with a pair of wooden chopstick to form a pliable dough.
4. Pour out the dough and knead till smooth; Put it back to the mixing bowl & cover bowl with a damp cloth.
5. To wrap - Divide dough into small portions. Roll each portion into ball and roll out into a circle. Wrap some filling in the bottom; fold up the top part and seal by pressing at the edges using your fingers.
6. Arrange kuehs on the prepared plate; Steam over rapid boiling water for 10 - 12 minutes.
7. Remover and brush with oil.