Teochew Soon Kueh Recipe: Here’s How You Make This Traditional Dessert!
A delicious, savoury breakfast food (or anytime of the day, actually), Soon Kueh is a dumpling-like kueh, with traditional handmade rice skin stuffed with stir-fried bamboo shoots, turnip, dried prawns and mushrooms. What makes a good local kueh? A good kueh has translucent skin that gives a slight chewy pull when you bite into it, revealing its steamy, turnip-filled (hello Popiah!), gravy-soaked insides. It's an old-school snack, but it's not difficult to find, and it's popular with old folks and young children too! Great with some spicy chili, dark sweet sauce, fried shallots and spring onions on top. Today we have a Teochew Soon Kueh recipe shared by Eddie Tan over at Sharefood.sg, who loves creating his favourite dishes and sharing his recipe with others. This recipe has two parts - making the traditional rice skin is first. You'll need a lot of strength to mix the dough when it changes to a semi-solid texture. To achieve a well-blended dough without scalding our hands (because the recipe uses hot water), we used the powerful Kenwood's Cooking Chef Stand Mixer and the bread hook. Then, it's as simple as watching the dough come together. The second part is cooking the filling and steaming it. Steaming only takes 10 minutes though, so you can split this recipe up into a 2-day project.


  1 kg de-skinned turnip (bang kuang)
  1 de-skinned carrot
  600 g Bamboo shoots, cut into thin strips
  80 g Dried shiitake mushrooms soaked with 500ml hot water till it resumes its form. Keep mushroom water, to be used for cooking.
  150 g Dried shrimps soaked
  8 pt cloves of chopped garlic
  1 tbsp Sugar
  1 tbsp Light soya sauce
  ¾ tsp white pepper
  300 g Rice flour
  130 g Tapioca flour
  ½ tsp Salt
  600 ml Hot boiling water
  2 tbsp vegetable oil


Prepare the dough

In the stand mixer, pour in rice flour, tapioca, salt and hot water. Attach the bread hook and mix till the dough forms.

Blogpost-TraditionalSoonKueh made with kenwood stand mixer


Pause the stand mixer, add in the vegetable oil and continue to mix the dough.


Dough is ready when it’s smooth. Set aside to rest for at least an hour.

Prep and cooking the filling

On the stand mixer, attach the pro slicer / grater attachment. Shred turnip and carrot into thin strips.

shredding the turnip pieces


In a pan, heat up with oil. Fry minced garlic till fragrant. Add in soaked dried shrimps, fry till fragrant.


Add in mushroom, bamboo shoots and 500ml mushroom water. Mix all ingredients well.


Add in turnip and carrot. Keep stirring until turnip and bamboo shoots soften. Add in more water if it's too dry.


Add in sugar, light soya sauce and pepper. Mix well, add in more seasoning as desired. Do not be tempted to add in too much seasoning as the taste of the filling will get richer after it cools down.

Time to assemble the soon kueh!

Dust your hands and work station with tapioca flour. Grab 35g dough and flatten each piece into a thin layer.


Place about 2 tbsp of filling onto the center of the Soon Kueh. Fold and seal the ends.

Steam the kueh!

Line the steamer with parchment paper. Brush a layer of oil on it.


Place the Soon Kueh into the steamer and steam for 10 mins. Brush a layer of oil on the steamed Soon Kueh to give it a little shine.


Drizzle sweet sauce and garnish with spring onions and fried shallots. Now it is ready to be served!

Kenwood stand mixer making traditional soon kueh teochew snack