Traditional Soon Kueh Recipe 👉 Using a pair of chopsticks slowly stir in 500 ml hot water into the flour mixture until a dough ball is formed. Line the steamer with parchment paper.
Cover with a damp tea towel and let it rest for 30 minutes. Steam for 5-7 minutes for mini kueh or longer for bigger kueh. Brush a layer of oil on it.
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Lay them on a steaming plate. Mix hoon kueh flour and 200 ml water till smooth. It is more filling with glutinous rice and some other savoury ingredients. Drain flesh on a sieve for 10 minutes to obtain ½ cup of juice.