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Soon Kueh 笋粿

“The dumpling-like kueh is filled with a fragrant mixture of shredded bamboo shoots, turnip and dried shrimps wrapped in a smooth rice-tapioca flour skin.”


How old were you when you started cooking? I don’t quite remember the age, as cooking was a skill I picked up out of necessity in those days.

Personal wish related to cooking: Seeing the smiles on my grandchildren when they eat my Soon Kueh is already my wish come true!

Tan Pek Hiang , Doting Grandmother


  • 2kg turnip (about 5 small to medium-size turnips)

    1 tin bamboo shoots

    100g dried shrimps, washed

    500g rice flour

    750g tapioca flour

    2 to 3 cloves garlic, minced

    1 ½ tsp salt

    1 to 2 tsp pepper

    5 tbs oil

    2.1 litres hot water

    450ml room-temperature water


    Preparing and cooking the filling:

    1. Remove skin from turnips.
    2. Cut turnips and bamboo shoots into small dices.
    3. Heat a wok with 3 to 4 tbs of oil.
    4. Stir fry the minced garlic and dried shrimps until fragrant.
    5. Add bamboo shoots and mix well.
    6. Add the turnips and mix well.
    7. Add ½ tsp of salt and 1 to 2 tsp of pepper.
    8. Cook until the mixture turns yellow, which indicates that it is cooked.
    9. Set aside in a bowl.

    Preparing the skin:

    1. Mix 500g rice flour and 200g tapioca flour in a large mixing bowl.
    2. Add hot water gradually.
    3. Stir in one direction until the flour mixture has turn to dough.
    4. Add 200g of tapioca flour.
    5. Leave dough to cool.
    6. After the dough is cool, add the remaining tapioca flour.
    7. Knead the mixture until most of the dry flour is integrated into the dough.
    8. Add room-temperature water and continue to knead.
    9. Just before all the water is absorbed, add 1 tsp of salt.
    10. Knead until all the water is absorbed and dough becomes smooth.
    11. Add 4 tbs oil and knead until dough is smooth, glossy and springy.

    Making the Kueh:

    1. Prepare the steamer for steaming.
    2. Coat hands with some tapioca flour to prevent the dough from sticking onto hands.
    3. Pinch a portion of dough and press it into a round shape.
    4. 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 are used up.
    5. Steam the kueh for 10 to 15 minutes on medium to low heat.
    6. Brush a layer of oil on the surface of the kueh.
    7. Serve hot.