Tried out 2 types of Ang Ku Kueh using natural colours, beetroot for red and sweet potato for yellow.
12 July 13 - Beetroot Angku Kueh(Recipe source:
Reese Kitchen)
Ingredients:
Skin
200g Sweet potatoes / Pumpkin / Beetroot(cooked n mashed/blend)
300g Glutinious flour
1 tbsp Rice flour
2 tbsp Sugar
3 tbsp Cooking oil
200ml Water (fr cooked potatoes)-might not need tat much, so have to add slowly.
Paste
250g Green beans/Mung beans (yellow in color)
140g Sugar
4 tbsp Cooking oil
* Cut some banana leafs according to the mould using (for the base of the kuih) when steaming!
Method (paste):
Soaked the beans at least 2 hours n rinsed.
Steam the beans for 45-1hr, with pandan leafs on top if desire
While its still hot, add in oil & sugar, blend till fine
Make into small balls. (can be kept for a month in freezer)
Method (pastry):
Mixed all ingredients by hand
Make into a dough, leave for 20-30 minutes
Grab a portion (as the mould using) then wrapped in the paste(ball)
Dust the mould with some rice flour before pressing in the dough.
Knock out & place on the cut & oiled banana leafs.
(Brush a little oil on top of the (cut) banana leafs before placing the kueh on top)
Use a steamer to steam for 8-10 minutes (medium heat)-medium size
5-8 minites (medium heat) - small size
~ When its done, brush a little oil on top of each kueh, this is to prevent the kueh from sticking together.
24 July 13 - Sweet Potato Ang Ku Kueh
(Recipe source: Nasi Lemak Lover)
Ingredients*makes 40pcs, mould size 4cm x 5cm
Sweet Filling250g split yellow mung beans/green beans
140g sugar
3tbsp corn oil
Method1. Rinse mung beans several times till water run clear, soak in clean water for 2hours.
2. Drain the mung beans, place beans on a steaming tray, steam over high heat for 30mins
3. While beans still hot, place beans, sugar and oil in a food processor, process till fine.
4. Set aside to cool. Shape into 13g small ball.
Sweet Potato dough or skin300g sweet potatoes (Indonesia orange sweet potatoes), cut into small pieces
200g glutinous rice flour
1tbsp rice flour
2tbsp sugar
3tbsp corn oil
130g hot water, or adjust accordingly
Few drops of red food colouring, optional
Method1. Steam sweet potatoes till soft, about 15mins.
2. Use a fork, mashed cooked sweet potatoes and set aside to cool.
3. Add glutinous rice flour, rice flour, sugar, and corn oil with mashed sweet potato, slowly add in hot water to mix well till soft dough, keep aside and rest 10mins.
4. Shape into 17g small ball.
To shape and steam AngKu Kueh1. Dust “Ang Ku Kueh” mould with glutinous rice flour for easy to remove the kueh OR you may also grease with corn oil (a bit difficult to remove kueh but end result is less oily on the skin)
2. Flatten the sweet potato ball, place a mung bean ball, cover and shape into round ball.
3. Place the ball in the mould, lightly flatten, then knock out and place on greased banana leaf.
4. Arrange kueh on a steaming tray and steam for 5-6mins over medium low heat till cooked (do not steam over high heat to prevent it turned out of shape!). Once done, remove from steamer, lightly brush kueh surface with corn oil (you may omit this step if you follow to grease mould with corn oil in step 1).
