Archive for the ‘Jicama Dumplings ‘Soon Kueh/Bangkuang Kueh’ 筍粿’ Category

Jicama, or bangkuang in Hokkien, is a type of root vegetables that contains lots of water. It has a crunchy texture and slightly sweet to the taste. I bought some jicamas the other day to make “poh piah” (Chinese burrito)– speaking of which, I forgot to take pictures again… Anyhow, I bought too much so this is what I did with the extras– I made bangkuang kueh or commonly known as “soon kueh” in Malaysia.

After steaming: Jicama Dumplings 'Soon Kueh/Bangkuang Kueh'

After steaming: Jicama Dumplings 'Soon Kueh/Bangkuang Kueh'

Pan-fried 'Soon Kueh'-- yum!

Pan-fried 'Soon Kueh'-- yum!

Soon Kueh/Bangkuang Kueh Recipe (skin recipe is from Rose’s Kitchen)– makes 40 pcs:

Skin Ingredients:
2 1/4  cups rice flour
3/4 cup tapioca flour
1/2 tsp salt
2 tbsp oil
600 ml water

Filling Ingredients: cooked jicamas (see below for recipe)


  1. Sieve rice flour and tapioca flour into a big bowl.
  2. Boil 600ml water with salt. When boiled, pour into the flour mixture and quickly stir with a wooden spoon until all combined and cooked.
  3. Dust board with tapioca flour and transfer the dough onto the floured surface. Add in oil and knead well until smooth, adding more tapioca flour if needed. Rest dough for 10 minutes.
  4. Dip hands with water and knead dough again until smooth and pliable. Divide dough into 40 balls. Cover them to prevent drying.
  5. Roll out each balls thinly. Place in 1 1/2 tbsp of filling, fold in half and seal edges by pinching the sides together. If the edge opens up after you pinch, dip your finger with a little tapioca flour then pinch again.
  6. 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 oil generously to prevent sticking together.

Jicama Filling

2 lbs jicama/bangkuang
1 carrot
2-3 tbsp dried shimp (rinsed)
2-3 cloves garlic

Seasoning: my seasoning is based upon estimation or agak-agak. I like mine a bit peppery from ground white pepper and slightly browish color. Adjust the seasoning according to your taste.

  • salt
  • ground white pepper
  • soy sauce
  • sugar (adjust according to the sweetness of jicama)
  • chicken powder


  1. Peel jicamas and carrot. Cut into thin strips. Chop garlic and dried shrimp, set aside.
  2. Heat oil in wok, saute garlic and dried shrimp until fragrant. Add jicamas and carrot strips, stir fry a while then add seasoning. Continue stir fry until jicamas are soft and ingredients are almost dry. Set aside to cool before wrapping.


  • Brush soon kueh after steaming so they don’t stick together. If stacking up into layers, place plastic wrap between each layer will also help getting them out.
  • Leftover soon kueh– just pan fry until the skin is golden and crispy, serve with sambal chili and a cup of coffee… shiok!

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