Pumpkin Angku Kuih 南瓜红龟糕

Tomorrow go to cemetery to visit my late mother's tomb. She likes to eat kuih, red bean paste pao, nasi lemak, fried mee hoon and black coffee. Those are the food that I will always bring there... 😊

This pumpkin angku kuih I put in 90g water only, ended up the dough is a bit dry. When I press in the mould, the edges of kuih cracks... sigh!!!😓

Pumpkin Angku Kuih 南瓜红龟糕

Angku Skin 皮料:

120g Glutinous rice flour 糯米粉

15g Sugar 糖

Pinch of salt 少许盐

10g Pumpkin powder 南瓜粉

100ml+－ Water 清水

15g Corn oil 玉米油

Filling 馅料： 

200g Black sesame paste (20g each)

Method:

1. Mix  sugar, glutinous rice flour, pumpkin powder, and add water gradually and mix well. Add oil in a gradual way, knead until smooth and not sticky.

2. Divide the dough into 25g each, and fill with 20g, roll into a ball, press it into the mold, knock it out and put it on the oiled banana leaf.

*The amount of stuffing and skin is up to personal preference, you can add or subtract as you like!  

3. After the water boils, steam over medium heat for 8 minutes or until cooked.

Happy Making!