Bangkwang Kueh
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.
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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 | April 4, 2007
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 | April 6, 2007
Hi Rose,
I chanced upon ur blog while searching for Png Kueh’s recipe. A great site u have there!
For the bangkwang kueh, it’s more commonly known as “soon kueh” in Singapore.
U might like to try adding a small amount of black fungus as one of the ingredients for the fillings the next time u make this kueh again. Black fungus is a healthy food and also adds crunchiness to the kueh.
Wishing you well and do come out with more recipes when your health is better! God bless!
Comment by Carol | June 6, 2008
Hi Rose. I chanced upon yr website while trying to find what to cook. However, twice my dough was very sticky and I could not roll it out at all. What’s wrong ?
Thks.
Comment by kim | June 21, 2009