Soon kueh (simplified Chinese: 笋粿; traditional Chinese: 筍粿; Pe̍h-ōe-jī: sún-kóe; pinyin: sǔnguǒ; 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]
 Assorted Teochew kueh, with soon kueh at bottom left | |
| Place of origin | Southern China |
|---|---|
| Main ingredients |
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See also
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References
edit- ^ "Soon Kueh 笋粿". My Singapore Food. 29 July 2015. Retrieved 2020-12-29.
- ^ "Soon kuehs in Singapore: Where to find the traditional Teochew dumplings". Prestige Online - Singapore. 2020-07-09. Retrieved 2020-12-29.
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