Soon kueh
Shredded bamboo shoots, turnips and small dried shrimps wrapped in rice-tapioca flour skin
- rice flour
- tapioca flour
- jicama
- bamboo shoots
- dried shrimp
Soon kueh (simplified Chinese: 笋粿; traditional Chinese: 筍粿; pinyin: sǔnguǒ; Pe̍h-ōe-jī: sún-kóe; lit. 'bamboo shoot cake'), also spelt soon kway is a type of steamed dumpling in Teochew cuisine.[1] The dumpling is stuffed with julienned jicama, bamboo shoots, and dried shrimp, and is then wrapped in a skin made of rice and tapioca flour before steaming.[2]
See also
Food portal
China portal
Singapore portal
Malaysia portal
References
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- t
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Teochew cuisine
- Bak kut teh
- Bánh pía
- Beef ball
- Chai tow kway
- Chwee kueh
- Crab jujube
- Fish ball
- Fun guo
- Jiaozi
- Kway chap
- Mee pok
- Ngo hiang
- Oyster omelette
- Patriotic soup
- Pig's organ soup
- Popiah
- Red peach cake
- Sichuan pepper chicken
- Shacha sauce
- Soon kueh
- Tao kuih
- Teochew porridge
- Tieguanyin
- Yusheng
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