Purple Sweet Potato Angku Kuih紫薯红龟粿

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 I am so happy that my Purple “Angku Kuih” turned out well and they taste good!  Thank you “Kathrine Kwa” for sharing the recipes. This angku kuih is very chewy, bouncy and yet soft. 





Purple Sweet Potato Angku Kuih紫薯红龟粿


Ingredients for skin （皮料）:

250g         Glutinous rice flour 糯米粉

1 tbsp       Tapioca starch    木薯粉

1/2 tbsp   Purple sweet potato powder 紫薯粉

2 tbsp       Caster sugar  细砂糖

2 tbsp       Cooking oil  油

150ml       Boiling water 沸水

60ml         Water     清水


Peanut filling 花生馅材料：

100g       Crushed Peanuts  花生碎 

A pinch of fine Salt   少许细盐 

30g        Sugar  糖 

1tbsp     Oil  油 


Coconut Sugar Coconut Filling :

80g       Coconut sugar (chopped)

10g       Brown sugar

60ml     Water

1/4 tsp   Salt

2            Pandan leaves

150 g    Fresh shredded coconut

Cornstarch water (1 tbsp cornstarch + 2 tbsp water)


Method:

  1. In a large bowl, add in the  glutinous rice flour, tapioca flour, purple sweet potato powder, and sugar, whisk well.
  2. Pour in hot water and stir well .
  3. Add in oil and water and mix till becomes a soft dough. 
  4. Pinch a dough about 28g and shape into small ball.  You will get about 20 balls.
  5. Brush banana leaf with vegetable oil.
  6. Lightly dust the mould with glutinous rice flour.
  7. Flatten the sweet potato ball, place filling, pinch and seal, and shape into round ball.
  8. Place the ball in the mould, press evenly, then knock out and place on the oiled banana leaf.
  9. Arrange in a steaming tray and steam for 8 minutes over medium heat.
  10. Remove from steamer and immediately brush the kuih with some oil.


Notes:

  1. The proportion is 22g : 28g (filling: skin) for 50g mould. Or you can make an equal proportion 25g:25g.
  2. The amount of filling and kueh skin is for reference only, you can adjust it according to the size of your mold.


Kuih preservation method:

  1. Put the kuih  into an airtight container and cover it. It will not harden overnight when left at room temperature.
  2. Store in the refrigerator for a week.
  3. It can freeze for a month. If you want to eat it, just steam it after thawing.

Recipe reference from: Kathrine Kwa and other food blog

Happy Making!


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