Recipe serves to make more than 30 Soon Kuehs but I manage to squeeze out 24 only..
Note:
1. Prepare your ingredients first , stir fried all buang kuang etc ready then u make the skin. Otherwise dough might form crispy surface when u set aside (maybe tat applies to me only in cooling weather here).
2. Line parchment paper underneath your Kueh when u steam it for easy removal.
3. Per Soon Kueh - It weighs 31g and roll it flat.
4. Use a bowl to make the circle shape of the skin then add filling.
Note:
1. Prepare your ingredients first , stir fried all buang kuang etc ready then u make the skin. Otherwise dough might form crispy surface when u set aside (maybe tat applies to me only in cooling weather here).
2. Line parchment paper underneath your Kueh when u steam it for easy removal.
3. Per Soon Kueh - It weighs 31g and roll it flat.
4. Use a bowl to make the circle shape of the skin then add filling.
Post link: https://www.facebook.com/groups/singaporehomecooks/#!/photo.php?fbid=10152162603951889&set=pcb.664160306986382&type=1&theater
