Soon Kueh

  • Ready in: 1 hour 30 minutes
  • Serves: 12
  • Complexity: medium
  • kcal: 197
Soon Kueh


  • 2 kg turnip
  • 1 tin bamboo shoots
  • 100 g dried shrimps, washed
  • 500 g rice flour
  • 750 g tapioca flour
  • 2-3 cloves garlic, minced
  • 1 tbsp SIDS SALT & PEPPER to taste
  • 5 tbsp rice bran oil
  • 2.1 litres hot water
  • 450 ml room-temperature water
  • 1 tsp salt


  1. Preparing and cooking the filling:
    Remove skin from turnips. Cut turnips and bamboo shoots into small dices.
    Heat a wok with 3-4 tbsp of oil then stir-fry the minced garlic and dried shrimps until fragrant. Add bamboo shoots and mix well. Add the turnips and mix well. Add 2 tsp 
    Cook until the mixture turns yellow, then set aside in a bowl.

    Preparing the skin:
    Mix 500 g rice flour and 200 g tapioca flour in a large mixing bowl. Add hot water gradually while stirring in one direction until the flour mixture has turn to dough. Add 200 g of tapioca flour then leave dough to cool.
    After the dough is cool, add the remaining tapioca flour. Knead the mixture until most of the dry flour is integrated into the dough. Add room-temperature water and continue to knead. Just before all the water is absorbed, add 1 tsp of salt.
    Knead until all the water is absorbed and dough becomes smooth. Add 4 tbsp oil and knead until dough is smooth, glossy and springy.

    Making the Kueh:
    Prepare the steamer for steaming.
    Coat hands with some tapioca flour to prevent the dough from sticking onto hands. Pinch a portion of dough and press it into a round shape. Add turnip filling into the centre and pinch the edges to seal up it up, making sure not to overfill. Continue until all the dough/filling is used up.
    Steam the kueh for 10-15 minutes on medium/low heat. Brush a layer of oil on the surface of the kueh.
    Serve hot with