Soon kueh

Soon Kueh (笋粿) is a savory Chinese steamed rice cake originating from the Teochew dialect group. It is a popular dish in Southeast Asia, particularly in Singapore, Malaysia, and Thailand, where significant Teochew communities exist.

The kueh is characterized by its translucent, almost glutinous skin, made from a combination of rice flour, tapioca flour or wheat starch, and sometimes potato starch. This skin encases a filling that is typically composed of finely chopped bamboo shoots (笋, soon in Teochew, hence the name), dried shrimp, mushrooms, and sometimes black fungus. The filling is seasoned with garlic, shallots, and other spices to give it a savory and aromatic flavor.

The preparation of Soon Kueh involves several steps. First, the dough is prepared and allowed to rest. The filling is then stir-fried to develop its flavors. Small portions of dough are rolled out, filled with the bamboo shoot mixture, and then carefully shaped into a characteristic crescent or semi-circular form. Finally, the kueh are steamed until the skin becomes translucent and the filling is cooked through.

Soon Kueh is often served with a chili sauce, which may be a sweet chili sauce or a spicy chili garlic sauce. The kueh can be eaten as a snack or as part of a larger meal. Its unique texture and savory filling make it a distinctive and well-loved part of Teochew cuisine.