Soon Kueh

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Preparation info

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Appears in

Chinese Heritage Cooking

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 400 g (14⅓ oz)
  • Cooked bamboo shoots 200 g (7 oz)
  • Cooking oil 2 Tbsp
  • Shallots 2, peeled and thinly sliced
  • Garlic 2 cloves, peeled and finely chopped
  • Light soy sauce 2 Tbsp
  • Sugar 1 tsp
  • Salt to taste
  • Ground white pepper to taste
  • Light chicken or meat stock 2 Tbsp
  • Shaoxing rice wine a dash


  • Rice flour 250 g (9 oz) + more for dusting
  • Tapioca starch 80 g (2⅘ oz)
  • Water 600 ml (20 fl oz)
  • Cooking oil 3 Tbsp + more for brushing


  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 and dried prawns for 1–2 minutes or until fragrant. Add diced mushrooms and shredded yam bean and stir-fry for 3–4 minutes. Add bamboo shoots, light soy sauce, sugar, salt, pepper, stock and rice wine. Adjust seasoning to taste. Lower heat and continue frying until yam bean is tender and mixture is almost dry. Dish out and set aside to cool completely.
  3. Prepare dough. Sift rice flour and tapioca starch together into a mixing bowl, and whisk well to blend. Bring water to a boil, then pour onto flour mixture, stirring with a wooden spoon until well combined and smooth. Dust a flat work surface with some rice flour and place dough on work surface. Make a depression in dough and pour oil into it. Knead oil into dough until incorporated. Cover dough and let sit for 10 minutes.
  4. Using wet hands, knead rested dough until smooth and pliable. Divide dough into 28–30 equal portions and cover them with a clean, damp tea towel.
  5. Sandwich a dough portion between two sheets of lightly oiled plastic wrap. Roll dough into a thin circle. Peel off top sheet of wrap, then place 1–2 Tbsp filling on dough circle. Fold circle in half to enclose filling. Press edges well to seal; if they are reluctant to adhere, smear them with some rice flour mixed to a paste with a drop of water. Trim sealed edges with kitchen scissors if they are too thick. Make all soon kueh likewise.
  6. Brush a steamer tray with oil and arrange soon kueh on it, spaced slightly apart so the steam can circulate. Steam over high heat for 10–12 minutes, until dough turns slightly translucent and soon kueh are cooked through.
  7. Brush soon kueh with some oil to prevent them from sticking together and transfer to a serving plate. Serve warm with sweet sauce and chilli sauce on the side.