Soon kueh

Soon kueh
	Assorted Teochew kueh, with soon kueh at bottom left
Place of origin	Southern China
Main ingredients	rice flour; tapioca flour; jicama; bamboo shoots; dried shrimp;

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]

References

^ "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.

This Singaporean cuisine-related article is a stub. You can help Wikipedia by expanding it.