Rose’s Kitchen

Bangkwang Kueh

Bangkwang Kueh 1

Ingredients For Wrapper:

300g rice flour

100g tapioca flour

extra tapioca flour for dusting

1/2 tsp salt

2 tbsp oil

600ml water

Method:

1.  Sieve rice flour and tapioca flour into a big pot.

2.  Boil 600ml water with salt.  When boiled,  pour into the flour and quickly stir with a long stick till flour is well distributed and cooked.

3.  Pour cooked rice dough on to floured table top.  Add in 2 tbsp oil and knead well till smooth, adding more tapioca flour if necessary.  Rest dough for 10 minutes.

4.   Dip hands with water and knead dough again till smooth and pliable.  Cover dough with dry towel to prevent drying.

5.  Roll dough out thinly and use a rice bowl to cut out small even pieces of wrapper.

6.  Fill each wrapper with 1 tbsp of filling and fold into a semi circle.   Seal edges by pinching the sides together.

7.  Place kueh on greased  steaming trays, sprinkle with some water and steam over high heat for 10 minutes.  When kueh puffs up, it is ready.  Remove and brush with shallot oil.

8.  To serve, sprinkle kueh with fried crispy shallots and dredge with some dark sweet sauce and chillie sauce.

Ingredients for Fillings:

600g bangkwang (turnip)

1 carrot

100g dried prawns (washed)

5 dried mushrooms (soaked & sliced)

300g shredded pork (optional)

3 tbsp cooking oil

5 cloves garlic, chopped

Seasoning:

1 tsp light soya sauce

1 tsp sesame oil

1 tsp sugar

1 tsp salt

1/2 tsp pepper

1/2 bowl water

Method:

1.  Skin turnip and carrot.  Cut into thin strips.

2.  Heat oil in wok, fry chopped garlics and dried prawns till fragrant.  Add in the shredded pork (if used), sliced mushrooms, carrot and turnip strips.  Add seasoning and some water and stir fry till turnips are soft and ingredients are almost dry.  Dish up and leave aside to cool before using.

February 24, 2007 - Posted by | Desserts and Snacks

5 Comments »

  1. I have tried this and it is delicious.. the only problem i had was whatever left over my kueh the dough seems to be on the tough side. What can I do to rectify this so it will be softer? Yummy.. before I could sit down to enjoy after steaming it was all gone between the three of us..

    Mary

    Comment by Mary | April 4, 2007 | Reply

  2. My mum used to make them and the skin always turned out soft and nice. Adding too much tapioca flour and over kneading the dough may be one of the reason.
    Wish you success in your next attempt.
    With Regards
    Rose

    Comment by roseskitchen | April 6, 2007 | Reply

  3. sorry did not know that it is on this page .as i have earlier requested for this recipe. thanks i would love to have a go.
    thanks and regards jenny

    Comment by jenny | July 13, 2007 | Reply

  4. Thank you for sharing the recipe! Me and my wife really love to eat bangkwang kueh (with a lot of chili of course). We will try your recipe this week. God Bless!
    -Andy

    Comment by andy | July 28, 2009 | Reply

  5. Hi Rose,
    I tried making the bang kwang kueh dough this morning but sadly with no success. As I knead the dough it gets stickier and sticker (my very first time doing kueh). No matter how much tapioca flour I add, the dough only gets stickier and doesn’t come together. It sticks to my ten fingers as I try pulling away.
    Can you show pictures of how the dough should look like when kneading and after kneading?
    It will be even better if you do a YouTube video of making soon kueh. I tried searching but can’t find one with clear detailed video showing how to make it.
    Thank you for sharing your recipe. I had wanted to learn to make it myself as it’s my favourite teochew kueh.
    Lynn

    Comment by Lynn | October 22, 2011 | Reply


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