|Pardon this pic,the clearer pic somehow went missing.|
I have been eating this since i was really young.You usually sees them during birthdays and full month celebrations as they symbolise good luck and longevity.Months ago,i bought the mould but did not try to make any till recently.The indirect push was caused by posts at fb food groups,ha! I made them twice and i am sharing my preferred recipes here with all of you.
I am using Sonia (aka Nasi Lemak Lover) recipe for the skin and Aunty Yochana recipe for the filling. They appear to be tedious to make (okay,a little) but i guess if you plan and manage your time properly,it will be a breeze.So what are you waiting for now? Go get the ingredients! ;)
- about 12 pieces
You will need:
For the filling:
- 110g mung beans (soaked for at least 4 hours and rinse)
- 60g sugar
- 50g water
- 1/8 teaspoon salt
- 25 gm. cooking oil
- 2 pieces of pandan leaves
- 150g sweet potatoes, cut into big pieces
- 100g glutinous rice flour
- 1/2 tablespoon rice flour
- 1 tablespoon sugar
- 1.5 tablespoon canola oil
- 90ml water
- few drops of red colouring
The filling (make the filling first.)
- Steam mung beans for 45 mins.
- Blend them in a food processer while hot till fine.
- Boil water,sugar,salt and pandan leaves in a wok.
- Pour in blended beans and fry.
- Add oil and fry till almost dry and well mixed.
- Remove from fire and set aside to cool.
- Divide into small portions according to your mould.(mine is about 20g)
- Clingwrap and set aside.
- Steam sweet potatoes till soft for about 15mins.
- Blend the cooked sweet potatoes,add in both flour,sugar and corn oil.
- Slowly add in water and colouring to mix well till soft dough,set aside and rest 30mins.(You might not need all the water;depends on your potatoes.
- Shape into small balls.(mine is about 20g)
The Assembly & Cooking
- Grease the ang ku kueh mould with some oil.
- Wrap the filling with the dough.
- Place on mould and press evenly.
- Knock on all sides of the mould and knock out the dough and place on greased banana leaf.
- Steam for 8-10 minutes or till colour become translucent and expand over high flame.(i used 8 minutes for my electric steamer.)
- Remove from heat and brush some oil on the kueh.
- Serve at room temperature.
- If you do not wish to use any colouring,you can use beetroot instead of sweet potatoes.The amount of water should be decreased significantly as beetroot has a lot of water in it.
- I did a version using beetroot prior to this.
Original recipe from:Aunty Yochana Pandan Ang Ku Kueh and Nasi Lemak Lover Ang Ku Kueh
~Indulge in what we make at DeQueenKitchen~