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
Step-by-step instructions
Step 1 · Prepare the filling by sautéing shredded jicama
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.
Step 2 · If using dried shrimp
If using dried shrimp, sauté them briefly with the vegetables for added umami. Remove filling from heat and allow to cool.
Step 3 · Mix rice flour and tapioca starch in a mixing bowl
Mix rice flour and tapioca starch in a mixing bowl. Gradually add water while stirring, then knead until a smooth, soft dough forms.
Step 4 · Divide dough into small balls
Divide dough into small balls. Roll each ball into a thin circle (about 3-inch diameter) using a rolling pin.
Step 5 · Place 1 tablespoon of filling in the centre of each circle
Place 1 tablespoon of filling in the centre of each circle. Fold into a half-moon shape and seal the edges by pinching.
Step 6 · Arrange Soon Kueh dumplings on a greased steaming tray
Arrange Soon Kueh dumplings on a greased steaming tray. Steam over high heat for 10 minutes until skins turn translucent.
Step 7 · Let the dumplings cool slightly before serving
Let the dumplings cool slightly before serving. Optionally, drizzle with extra light soy sauce or enjoy with chilli dip.
Why this recipe 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.
A note on tradition
Soon Kueh has deep roots in Teochew communities of Singapore, particularly in regions like Chinatown and Geylang. It’s often enjoyed at breakfast in kopitiams or as a light lunch at hawker centres. The dumpling’s presence at festive family gatherings and as a snack during Lunar New Year highlights its cultural significance. Today, it’s embraced by all Singaporeans, reflecting the nation’s fusion food culture.