200 gr tapioca starch
200 gr rice flour
600ml boiling water
1 tsp salt
500 gr Jicama, thinly sliced
150 gr carrots, thinly sliced
8 dried shitake mushroom, soaked & sliced
¼ cup tbsp dried shrimps, soaked and chopped
6 shallots, sliced
5 cloves garlic, minced
1 tbsp minced ginger
1.5 tbsp light soy sauce
2 tbsp sweet soy sauce
salt and pepper to taste
Heat 1/2 cup oil in wok, add shallots and deep fried until golden brown. Remove fried shallots and retain about 2 tbsp shallot oil in wok. Reserve the rest for later use.
Add ginger and saute till fragrant.
Add garlic, dried shrimp & mushroom, fry till fragrant.
Add in shredded Jicamas, mushrooms, carrots and stir briefly. Add about 300ml water, bring to boil. Cover and simmer over medium low heat for about 45mins until the turnip are softened. Stir in-between simmering time. In the last 10mins, add in seasoning and half of the fried shallots, mix evenly. Add some water if mixture is too dry. Adjust seasoning accordingly.
Set aside to cool completely before wrapping.
Mix all the flours and salt into a mixing bowl. Pour in the hot boiling water into the flour mixture and quickly stir with a wooden spoon. Cover and rest for 10 to 15 mins.
Add in 4 tbsp of cooking oil into the flour mixture and knead till smooth and non-sticky.
Divide dough into approx. 40 gr each, cover the divided dough.
Dust a 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, fold it over to form a semi-circle and pinch the edges firmly to seal the filling. Repeat till dough completed.
Place the soon kueh on a well-greased steaming plate or banana leaves, brush the soon kueh with a little shallot oil and steam over medium high heat for 10 minutes till dough skin turns translucent.
Brush another thin coat of shallot oil on the soon kueh after steaming. Cool down slightly before removing from steaming plate. Serve with hot sauce, fried shallots and/or sweet soy sauce.