Preparation info
  • Makes


    • Difficulty


Appears in
Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

  • About

Although factory-produced soon kueh are readily available from supermarkets and food stalls, the satisfaction derived from making your own soon kueh is priceless. Making your own soon kueh also means you can vary the ingredients used and the amount of filling added to your personal taste.



  • Dried shiitake mushrooms 4
  • Dried prawns (shrimps) 1 Tbsp
  • Yam bean


  1. Prepare filling. Soak dried mushrooms in warm water for 30 minutes, then drain, rinse, pat dry and dice with a sharp knife. Soak dried prawns in lukewarm water for 15 minutes, then drain, pat dry and coarsely chop. Wash and peel yam bean, then shred coarsely. Slice bamboo shoots into thin shreds.
  2. Heat oil in a wok over medium-high heat and fry shallots, garlic