Teochew Chai Kueh 潮州菜粿 - How to make Soon Kueh, Mang Kuang Kueh 笋粿，沙葛粿 (Perfect Skin Everytime)

Teochew Kueh 潮州菜粿 - How to make Soon Kueh, Mang Kuang Kueh 笋粿，沙葛粿 (Perfect Skin Everytime)

Hey everyone, welcome to g8stromania. Today we have invited our special guest, my mom to share her recipe on Mang Kuang Kueh or Turnip Kueh. This kueh is a Teochew dish that is very similar to the famed Soon Kueh. In fact, most of the Soon Kueh that is sold in Singapore either mixes in the Mang Kuang or is actually using Mang Kuang instead of Soon! The key in this dish is making the skin, and my mom has just the right recipe for it!

For this particular recipe, you will need the following ingredients:
The Filling
500g turnip
Half a carrot
30g dried shrimps
50g dried mushrooms
3 shallots
10 cloves of garlic
1 cube of chicken essence
1 tbsp light soy sauce
1 tbsp oyster sauce
1/2 tsp salt
1/2 tsp white pepper powder (can add more if you prefer it spicier)
Please take note that the seasoning should be stronger as the skin has no taste.

The Skin
300g Rice Flour
200g Tapioca Flour
900ml Boiling water (must be boiling)
1/4 tsp salt
5 tbsp oil

This recipe can make approximately 25 Mang Kuang Kuehs.

For the full steps, please check out the whole video!
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