I like to eat ang Ku Kuih with salted mung bean filling. 😋
I made these on 8th day of Chinese New Year for praying (年初九).
Purple Sweet Potato Ang Ku Kuih 紫薯红龟糕
Ingredients for skin :
250g glutinous rice flour
30g tapioca flour
1 tbsp caster sugar
2 tbsp oil
240ml boiling water
1 tsp of purple sweet potato powder
Banana leaves trimmed into small round circles to line the angkus, lightly oiled.
* Mix the sweet potato powder into 240ml boiling water.
Ingredients for filling :
400g split, skinned mung beans (green beans), wash and soak overnight, drain well.
250g castor sugar
2 tbsp corn oil
2 shallots, thinly sliced
1/2 tsp salt
1 1/2 tbsp fried shallot oil
Instructions：
Fillings:
1. Steam mung beans for 30 to 40 minutes. Mash through a wire sieve or blend until fine whilst hot and leave aside.
2. Heat a non-stick saucepan with oil, fry shallots till golden brown then discard the shallots, leaving the aromatic oil in the saucepan.
3. Add sugar and cook, stirring constantly until sugar dissolves and turns syrupy.
4. Add mung beans and salt and stir-fry until it doesn´t stick to the sides of the pan. Remove and set aside to cool. Divide into small equal balls (25g each)for the filling. Refrigerate until required.
The skin:
1. Put sifted ingredients and sugar in a large mixing bowl. Make a well in the centre, add corn oil and sweet potatoes water. Mix and knead into a shiny and pliable dough.
2. Divide dough into equal portions(30g each). Roll each piece into a ball and flatten slightly. Place some filling in each piece of dough. Pinch and seal the edges to form round shapes.
3. Lightly dust angku mould with glutinous rice flour. Press the base of filled dough into the mould. Knock or tap mould lightly on the surface of the table to dislodge the angku.
4. Place angku on oiled banana leaf circles and steam, covered, over rapid boiling water for 8 minutes or until cooked.
5. Remove and brush lightly with fried shallot oil.
Happy Making!
I made these on 8th day of Chinese New Year for praying (年初九).
👆 These are for worship.
👆These are for sharing with my best friends.
Purple Sweet Potato Ang Ku Kuih 紫薯红龟糕
Ingredients for skin :
250g glutinous rice flour
30g tapioca flour
1 tbsp caster sugar
2 tbsp oil
240ml boiling water
1 tsp of purple sweet potato powder
Banana leaves trimmed into small round circles to line the angkus, lightly oiled.
* Mix the sweet potato powder into 240ml boiling water.
Ingredients for filling :
400g split, skinned mung beans (green beans), wash and soak overnight, drain well.
250g castor sugar
2 tbsp corn oil
2 shallots, thinly sliced
1/2 tsp salt
1 1/2 tbsp fried shallot oil
Instructions：
Fillings:
1. Steam mung beans for 30 to 40 minutes. Mash through a wire sieve or blend until fine whilst hot and leave aside.
2. Heat a non-stick saucepan with oil, fry shallots till golden brown then discard the shallots, leaving the aromatic oil in the saucepan.
3. Add sugar and cook, stirring constantly until sugar dissolves and turns syrupy.
4. Add mung beans and salt and stir-fry until it doesn´t stick to the sides of the pan. Remove and set aside to cool. Divide into small equal balls (25g each)for the filling. Refrigerate until required.
The skin:
1. Put sifted ingredients and sugar in a large mixing bowl. Make a well in the centre, add corn oil and sweet potatoes water. Mix and knead into a shiny and pliable dough.
2. Divide dough into equal portions(30g each). Roll each piece into a ball and flatten slightly. Place some filling in each piece of dough. Pinch and seal the edges to form round shapes.
3. Lightly dust angku mould with glutinous rice flour. Press the base of filled dough into the mould. Knock or tap mould lightly on the surface of the table to dislodge the angku.
4. Place angku on oiled banana leaf circles and steam, covered, over rapid boiling water for 8 minutes or until cooked.
5. Remove and brush lightly with fried shallot oil.
Happy Making!
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