Soon Kueh
Hawker • Singapore
About Soon Kueh
Steamed rice skin dumplings with bamboo shoot filling
How to Make Soon Kueh (Traditional & Healthy Version)
Soon Kueh is a beloved Singaporean snack, often spotted at bustling kopitiams and hawker centres across the island. This steamed dumpling, packed with jicama (bangkuang), carrots, and mushrooms, reflects the multicultural tapestry of Singaporean cuisine, blending Teochew roots with contemporary health-conscious adaptations. Its translucent skin and savoury filling make it a favourite for locals seeking a light yet satisfying bite. In Singapore, Soon Kueh is not just a snack—it’s a symbol of culinary ingenuity, popular during breakfast or lunch, and often enjoyed as part of a sharing platter at family gatherings. The dish’s origins trace back to traditional Teochew kitchens, but modern Singapore’s fusion influences have led to healthier variations using less oil and more vegetables. You’ll find Soon Kueh in classic hawker stalls and trendy cafes, bridging generations and tastes. Its gentle flavours, textural contrast, and minimalist ingredients make it an ideal vegetarian option that’s delicious and easy to digest. If you’re tracking calories or seeking a wholesome snack, this recipe offers a lighter take without sacrificing authenticity, making it perfect for calorie-conscious foodies.
Ingredients(for 2 pieces per serving (typical hawker serving))
- 1 cup Rice flour (local: beras)
- 1/4 cup Tapioca starch (local: tepung ubi)
- 1 cup, shredded Jicama (local: bangkuang)
- 1/2 cup, shredded Carrot (local: wortel)
- 1/4 cup, rehydrated and sliced Dried shiitake mushrooms (local: cendawan)
- 2 tbsp, chopped Dried shrimp (local: hae bee) - optional
- 2 tsp Light soy sauce
- 1 tsp Sesame oil
- 1/2 tsp Salt
- 1/4 tsp White pepper
- 1 cup (for dough) Water
Instructions
- 1
Prepare the filling by sautéing shredded jicama, carrot, and rehydrated mushrooms in a pan with a dash of sesame oil. Add light soy sauce, salt, and white pepper. Stir-fry until vegetables are softened and fragrant.
5 minutes
Do not overcook the vegetables to retain crunch and nutrients.
- 2
If using dried shrimp, sauté them briefly with the vegetables for added umami. Remove filling from heat and allow to cool.
2 minutes
Dried shrimp is optional for a vegetarian version.
- 3
Mix rice flour and tapioca starch in a mixing bowl. Gradually add water while stirring, then knead until a smooth, soft dough forms.
5 minutes
Add water slowly to avoid a sticky dough.
- 4
Divide dough into small balls. Roll each ball into a thin circle (about 3-inch diameter) using a rolling pin.
3 minutes
Dust surface with tapioca starch to prevent sticking.
Why This Dish is Healthy
This vegetarian Soon Kueh recipe is steamed rather than fried, significantly reducing calorie and fat content. The filling is packed with vegetables, offering vitamins, minerals, and antioxidants. By omitting dried shrimp, it’s fully plant-based, catering to vegan diets. Its balanced macros make it a light, energising snack for anyone monitoring their intake.
Soon Kueh is rich in dietary fibre, thanks to the jicama and carrots, supporting digestive health. The mushrooms provide plant-based protein, vitamins like B2 and D, as well as essential minerals. Using rice flour and tapioca starch results in a gluten-free skin, suitable for those with gluten sensitivities. The dish is low in saturated fat and cholesterol, making it ideal for heart health and weight management.
Pro Tips
- 💡Tip 1: Keep filling dry to prevent soggy skins during steaming.
- 💡Tip 2: Use fresh jicama for the best crunch.
- 💡Tip 3: Steam Soon Kueh on parchment paper to avoid sticking.
Storage & Serving
Store steamed Soon Kueh in an airtight container in the fridge for up to 2 days. Reheat by steaming for 3-5 minutes before serving. Do not microwave as skin may become tough.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 120.0 kcal |
| Protein | 3.0 g |
| Carbohydrates | 20.0 g |
| Total Fat | 3.0 g |
| Fiber | 2.0 g |
