Bangkwang Kueh

Fresh out of the steamer!

The memory of my grandpa setting off on his bicycle bright and early in the morning for a journey to the market is forever etched in my mind. Us kids would wait in anticipation for his return because we knew in addition to the day's groceries of fresh fish, meat and veggies, he would also have something for us in the form of the much coveted "lucky packets" - we would get a couple each. We'd hurriedly tear open the wrappers and fish out the plastic rings and various other little plastic toys that we would then proceed to play with amongst ourselves. Ahh, how easy it was to please us kids in those days of old.

Another favourite item that never failed to be on my grandpa's daily list would be those delicious morsels of local kueh. He would be home in time for our breakfast, and there on the dining table along with a pot of my grandma's freshly brewed local coffee we would be greeted by an array of colourful local kueh. Usually there was; rainbow coloured steamed kueh lapis, (we enjoyed eating this kueh by peeling of one coloured layer at a time!) the red-hued ang koo kueh with green pea filling, pulut panggang, char kwoy, serimuka pulut, a kind of ketupat made from pulut rice wrapped in some kind of palm leaf which I forget the name of, another local delight known as pulut turap (also a pulut rice based kueh which had sweetened grated coconut and fried shelled green beans scattered over the top); and as a youngster I remember erroneously calling it pulut "kurap" instead of turap; ooohhh and lots more and of course this bangkwang kueh which sweetish/savouriness somehow appealed to my childish tastesbuds. I've managed to replicate this kueh sucessfully with a little help from Rose.

Iman was delighted when she woke up to find this kueh waiting to greet her on the breakfast table this morning.. Sadly hubs is away and won't be able to enjoy this with us, but in view of the success that I've had I'll surely make it again!

Bangkwang kueh (adapted from Roses Kitchen)

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 minced chicken (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 minced chicken (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.