Soon Kueh (沙葛粿）

Making the filling:

1. In a wok, fry the shallots with a cup of oil over medium heat. When the shallots turned golden brown, remove and set aside the crispy shallots and shallot oil separately.
2. Leave about 1/4 cup of shallot oil in the wok. Stir fry the mushrooms and dried shrimp with garlic and ginger. Once you can smell the aroma from the ingredients, add in the shredded turnip and carrot. Stir well and add about 1 cup of soaking liquid + water. Cover and bring to boil.
3. Once it starts boiling, lower to simmering heat. Add in the seasoning, cover and let it cook till turnips are soft and tender to your liking and the liquid has mostly absorbed into the vegetables. I simmered mine for about 20 mins, but actual timing depends on how thick you cut the vegetables and the type of cooking utensils used. (Note: check and stir frequently to prevent burning at the bottom. If it becomes too dry and the vegetables are not ready, add in a little more water.)
4. Let it cool completely before wrapping.

Making the dough and wrapping:

1. Combine all the flours into a mixing bowl. Add salt & sugar into water and bring to boil. IMMEDIATELY pour all the BOILING WATER into the flour and stir with a wooden or silicone spatula. Mixture will be crumbly. Cover and rest for about 5 mins.
2. Add shallot oil into the flour mixture and knead till you get a smooth and non-sticky dough. Divide dough into approximately 30g each (cover the divided dough with a damp cloth to prevent the dough from drying out).
3. Roll each dough to a round circle, about 10cm in diameter. Spoon one heaped tbsp filling onto the dough skin and fold over the dough to form a semi-circle shape. Pinch the edges firmly to seal the filling.
4. Place soon kueh on a well-greased steaming plate, brush the soon kueh with a little shallot oil and steam over high heat for 10 to 12 minutes, till dough skin turns translucent.
5. Brush another thin coat of shallot oil on the soon kueh immediately after steaming. Serve with fried shallots, chilli sauce and dark sweet sauce.