Boil a pot of water, and add shredded bamboo shoots to boil for 5 minutes. Drain the water and set aside
Heat 1/2 a cup oil in wok, add shallots and fry until golden brown. Remove fried shallots and retain about 2 tbsp shallot oil in the wok.
Add ginger and saute till fragrant, then add garlic, dried shrimp and mushroom.
Fry the ingredients until fragrant.
Add in shredded turnip, bamboo shoots & carrots and stir. Add about 300 ml of water and bring to a boil. Cover and let it simmer over medium heat for about 45 minutes, until the turnips are softened.
Add in seasoning and half of the fried shallots in the last 10 minutes, and mix evenly. Add some water if the mixture is too dry and season to taste.
Cool completely before using for wrapping.
Mix all the flours in a mixing bowl. Add salt & sugar in boiling water, and pour the hot water into the flour mixture. Stir well with a wooden spoon, and cover to rest for 10 minutes.
Add 3 tablespoons shallot oil into the flour mixture and knead till smooth and non-sticky. Caution: mixture will be hot to touch.
Divide dough into approx. 35 grams each. Cover the divided dough with a damp cloth to prevent the dough from drying out.
Place the soon kueh on a well-greased steaming plate, brush the soon kueh with a little shallot oil and steam over medium high heat for 10 minutes till dough skin turns translucent.
Dust your 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, and fold it to form a semi-circle and pinch the edges firmly to seal the filling. Repeat till dough completed.
Brush another thin coat of shallot oil on the soon kueh after steaming. Cool down slightly before removing from steaming plate. Serve with toasted sesame seeds, fried shallots and dark sweet sauce.