Angku Kuih

Angku Kuih is one of the must for the Hokkien during prayers, Chinese New Year, Birthday,Baby Fullmoon, etc... My favourite Angku kuih is with the coconut filling and you can also have either the green beans or red beans ( tau sar ) for filling.

I make some Angku kuih during Ee-Thern's birthday and uses the red beans filling. Here is the recipe to share.

Ingredients :

250 gm glutinous rice flour

1 tbsp tapioca flour

100gm steamed sweet potato, mashed

3 tbsp sugar

2 tbsp corn oil

Combine:

200ml hot boiling water

1 drop of red colouring

Banana leaves / Jackfruit leaves, cut into small round, lightly greased

Corm oil for glazing

Filling :

200gm split, skinned green beans / red beans

150gm sugar

2 tbsp corn oil

2 pandan leaves, knotted

Method for filling :

1. Wash and soak green beans overnight. Drain well. Steam green beans for 30 minutes or until soft. Mashed or blended till fine.

2. Heat a non-stick pan with some corn oil, add in sugar and cook till sugar dissolves. Add in green bean paste and pandan leaves.

3. Cook until the paste turn sticky and remove the pandan leaves and leave a side to cool completely.

4. Divide the filling into small round balls.

Method for Angku skin:

1. Put glutinous rice flour and topiaca flour into a large mixing bowl. Make a well in the centre and add in sugar, mashed sweet potatoes, corn oil and the coloured hot water. Mix and knead well until the colouring us even and the dough turns glossy.

2. Divide dough into equal portions and roll each portion into round ball. Flatten the dough and add a small ball of filling.

3. Seal the edges and make into a round ball again.

4. Lightly dust the angku mould with some glutinous rice flour. Press the dough into the mould.

5. Knock mould lightly and angku will slide out. Place angku on a greased banana leaves.

6. Steamed angku in a steamer and steam covered over hot boiling water for about 5 minutes.

7. Remove the cover and continue to steam again for about 10 minutes.

8. Remove angku from the steamer and brush lightly with corn oil to prevent it from sticking with one another.

Note :

1. Steaming the angku uncovered for the last 10 minutes is to prevent the pattern on the angku form dissapearing.

2. I've actually doubled the recipe above and please take note not to add too much of sweet potatoes into the dough because it will makes the skin too soft.

My this little KPC Le-Ann, early morning woke up and wanted to help me out and she is still in her pyjamas. I wonder whether when she grow up will she inherit my skills in baking and cooking or not.

Girl will always be girl, interested in this unlike my son, saw his 'cheh cheh' helping me out in the kitchen and he run up into the room started to watch cartoon again.

Recipe adapted from ' AT HOME WITH AMY BEH' Recipe Book.