Makes 20
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The delicious stuffed pockets are a favourite breakfast or tea time delicacy. The filling consists of bamboo shoots, turnip, carrots and bursts with flavours from ginger and garlic. Enjoy these steamed kuehs with crunchy shallots and sweet drizzles of sauce on top!


Watch the video guide below:


  • 200 g wheat starch
  • 100 g tapioca starch
  • 100 g Soon Kueh flour, pre-mixed (alternatively, you can mix 20g tapioca flour, 20g wheat starch and 60g rice flour)
  • 600 ml boiling water (our chef used about 575 ml)
  • 3 tbsps shallot oil
  • 1 tsp salt
  • 1½ tsps sugar
  • 300 g turnip, thinly shredded
  • 150 g bamboo shoots, thinly shredded
  • 6 dried Shiitake mushrooms, soaked and sliced, keep water
  • 2 heaping tsps dried shrimps, soaked and finely chopped, keep liquid
  • 300 ml water
  • 5 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 6 shallots, sliced
  • 2 tbsps oyster sauce
  • 1½ tbsps light soy sauce
  • 1 tsp pepper
  • ½ tsp salt
  • 1 tsp sesame oil

Boil a pot of water, and add shredded bamboo shoots to boil for 5 mins. Drain the water and set aside.


Heat ½ cup oil in wok, add shallots and fry until golden brown. Remove fried shallots and retain about 2 tablespoons shallot oil in the wok.


Add ginger and saute till fragrant, then add garlic, dried shrimp and mushroom. Fry the ingredients until fragrant.


Add in shredded turnip, bamboo shoots & carrots and stir. Add about 300 ml of water and bring to boil. Cover and let it simmer over medium heat for about 45 mins, until the turnips are softened.


Add in seasoning and half of the fried shallots in the last 10 mins, and mix evenly. Add some water if the mixture is too dry and season to taste.


Cool completely before using for wrapping.


In a mixing bowl, mix all the flours. Add salt & sugar in boiling water, and pour the hot water into the flour mixture. Stir well with a wooden spoon, and cover to rest for 10 mins.


Add 3 tablespoons shallot oil into the flour mixture and knead till smooth and non-sticky. Caution: mixture will be hot to touch.


Divide dough into approx 35 grams each. Cover the divided dough with a damp cloth to prevent the dough from drying out.


Place the soon kueh on a well-greased steaming plate, brush the soon kueh with a little shallot oil and steam over medium high heat for 10 mins till dough skin turns translucent.


Dust your working surface and rolling pin lightly with tapioca starch. Take a small dough and roll out thinly.


Spoon some filling onto one side of the dough skin, and fold it to form a semi-circle and pinch the edges firmly to seal the filling. Repeat till dough is completed.


Brush another thin coat of shallot oil on the soon kueh after steaming. Cool down slightly before removing from steaming plate. Serve with toasted sesame seeds, fried shallots and dark sweet sauce.

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