ANG KU KUEH SKIN AND FILLINGS

 ANG KU KUEH

INGREDIENT FOR SKIN

Sweet potato (mashed)            100g

Water (80deg C)                        140g

Glutinous rice                             200g

Rice flour                                              

Icing sugar                                 10g

Cooking oil                                  50g

Banana leaf (cut to rectangle)     As required

METHODS

*Steam and boil the sweet potato

*Heat water to 80deg C with glutinous rice flour and rice flour

*Add in the mashed potato and mixed evenly

*Add in icing sugar and cooking oil and mix evenly

*Divide the dough to 25gm each and make rounds/balls

*Press the dough and add fillings *ie peanut/yam paste/coconut gula melaka or any preferred.

*Dust some flour to the Ang Ku Kuueh mould n place the dough and press firmly

*Whack the mould to remove the Ang Ku Kueh

*Place the kueh onto a banana leave and place in steamer

*Steam for 8 to 10mins

NOTE : For the dough, during the process of adding the water, to ensure that the temperature of the water to be 80deg C else the dough will not be easy to roll ie break up easily - not easy to shape round


FILLINGS FOR ANG KU KUEH – Green Bean Filling

Split Mung Bean (rinsed)            100g (before soaked/after soaked about 170g)

Sugar                                        60g

Salt                                            2g

Cooking Oil                               20g

METHODS

*Wash the mung beans and soak in water for about 4hours

*Drain water steam the mung beans for 25mins or boil the mung bean with water and cook till soften

* Transfer the mung bean into food processor and blend till smooth or mash with spatula and mix well

*Add in sugar, salt and mix well

*Prepare frying pan and add oil, cook the mung bean mixture till form a paste

*Set aside to cool

*Divide the filling into 30g portion and form a ball

 

FILLINGS FOR ANG KU KUEH – Peanuts Filling

Peanut (roasted)                                    96g

White sesame seed (roasted)                  10g

Salt                                                      0.5g

Sugar                                                    30g

Cooking oil                                            14g

Creamy peanut butter                             30g

METHODS

*Mix all ingredients well in a mixing ball

* Divide the fillings into 30g portions and roll to form a ball

NOTE : Recommended Mayers Peanut Butter smooth spread

Rainbow Ang Ku Kueh recipe from 8 days Singapore

https://www.8days.sg/eatanddrink/recipes/chen-xiuhuan-rainbow-ang-ku-kueh-ji-xiang-confectionery-recipe-15209638

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