Monday, October 17, 2011

My favourite

This week, my girl is staying home for one full week. Besides the 4 days PSLE marking days, the school also declared Friday as the school marking day.

I can't recall there were so many holidays when I was in school!

Thus to keep this little one from getting bored, I have to find some projects to do, so made Ang Koo Kueh together.

I love Ang Koo Kueh. Before my parents' place went en bloc, whenever I passed by Cantonment Road, I will always buy from one of my favourite stall. So many flavours to choose from, peanut, green bean, durian, yam.....

Last year, I also tried making my own which I uses Do What I Like recipe. As it yield a very good recipe, I once again used her recipe this time round.

I remembered I didn't have very good experience with peanut fillings, so this time round, I will just used home made mung bean paste instead.

I was also too lazy to tint the dough into red. Strangely despite the sweet potato being orangy, the kueh turned out yellow! Any logic?

Photobucket

Next recipe will be one that my aunt shared but first I need to translate it to English!

I am pleased to submit this post to this month's AB event, Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.

Sweet Potato Skin:

200 g sweet potatoes
300 g glutinous rice flour
2 tbsps oil
160 ml water
Some red coloring (optional)

Mung Bean Filling:

200g yellow split mung beans (soaked until soft)
100 g castor sugar
½ tsp salt
2 tbsps oil
¼ - ½ cup diced shallots
Water

Method:

Sweet Potato Skin:
Steam the sweet potatoes until soft. In a bowl, mash the sweet potatoes with a fork. Add glutinous rice, oil and water and mix well to obtain a smooth dough. Cover with a damp cloth and leave aside. You can add a little more water if the dough is too dry.

Mung Bean Filling:

Steam the yellow split mung beans until soft.

Add in the sugar and mash with a fork.

In a non-stick wok, fry the diced onions in oil. Leave aside to cool.

In a bowl, mix the mashed split peas, salt, fried onions, oil and enough water to form a soft dough.

Shaping the Ang Koo Kueh:

Brush the ang koo kueh mould with a little oil to ease removal of the kueh from the mould. (mine I didn’t and had no problem)

Take a small lump of sweet potato dough and using your palm or a rolling pin, flatten it, into a round shape with the centre thicker than the sides.

Spoon some bean filling into the dough, pinch the sides of the dough together, and using the palm of your hand, roll it into a ball.

Press the ball into the mould firmly, to obtain the design and shape of the mould.
Tap the mould gently on the table to remove the ang koo kueh from the mould.

Place the ang koo kueh on a square piece of oiled banana leaf.

When all the ang koo kuehs are shaped, steam them in a wok over high fire for 3 minutes covered. After 3 minutes, remove the cover to release steam, then re-cover and steam for another 3 minutes over a medium fire, until the kuehs are cooked.

Remove the kuehs from the wok and brush them with a little oil to prevent them from sticking to each other. Serve when cool.

Notes:
26g pastry and 19g filling.
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9 comments:

  1. Congrats Edith, another wonderful job from your kitchen. The colour looks so bright & beautiful.
    Hope you're haivng a great week ahead.
    Blessings, Kristy

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  2. I like the bright sunny yellow colour of your kuehs. Makes them look really enticing and delicious!

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  3. that sounds like a fun project for u and ur daughter. I bet she had so much fun

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  4. Beautiful looking kueh...oh really miss sweet potatoes. Can't even find them at the farmer market.

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  5. Wow, your AKK look really good! love the colour too.

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  6. My Little Space, thank you.

    NEL, the batter baker, strangely the sweet potatoes were orangy and not yellow. Don't know how come.

    crustabakes, I have one whole week to do projects with her!

    Angie's Recipes, thanks. How come not avail in Germany? I thought they will have more varieties than here.

    Sonia (Nasi Lemak Lover), thanks.

    ReplyDelete
  7. infact i think this colour looks natural and beautiful!

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  8. I love ang ku kueh with Mung Bean Filling. Your ang ku kueh looks pretty.

    ReplyDelete

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