Dough
1) 1kg soon kueh flour (otherwise, 700g rice flour + 300g tapioca starch)
2) 2 tbsp cooking/vegetable oil
3) 500ml hot water, boiling
Filling
1) 5 tbsp cooking/vegetable oil
2) 7 cloves garlic, peel and chop roughly
3) 5 onions, peel and chop roughly
4) 25g dried prawns, chop roughly (soak in water to soften the prawns)
5) 25g shittake mushrooms, slice thinly
6) 50g minced pork
7) 5 pieces of black fungus, wash and slice thinly
8) 2 carrots, slice thinly
9) 3 tbsp light soy sauce
10) 6 tbsp prawn juice
11) 3/4 tsp ground white pepper
12) 1 tsp dark soy sauce (not too much, otherwise the whole filling turn black)
13) 3 tbsp fish sauce
14) salt and sugar to taste
15) 2 turnips, wash, peel and cut matchstick size (if grating, make sure turnip doesn't turn mushy)
Steps
1) Fry cut onions and garlic.
2) Add in dried prawns and fry till brown with nice fragrance.
3) Add in mushroom and minced meat.
4) Season with light soy sauce, 3 tbsp of prawn juice, pepper and dark soy sauce.
5) Scoop out 2/3 of the filling.
6) Add in half radish, the remaining prawn juice, fish sauce, salt and sugar to the 1/3 filling in wok and stir.
7) Slowly add in more radish, black fungus and carrot.
8) Taste and stir until radish turn soft but not mushy.
9) Finally, add in the 2/3 filling and mix together.
Wrapping steps
1) In a big bowl, add in soon kueh flour.
2) Slowly add in hot water and mix to a little shaggy dough and let it cool down for few minutes.
3) Add in oil and knead dough till smooth.
4) Rest dough for few minutes.
5) Dust both hands with flour and grab a handful of dough and roll into a ball shape.
6) Flatten the dough into thin round shape.
7) Scoop 2 tbsp of filling and place onto the center of the dough.
8) Seal the edges by pinching.
9) Brush a little bit of oil onto steaming tray to avoid soon kueh from sticking to the tray. Steam for 10 minutes low fire.
Voila!
