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Monday, June 7, 2010

Ang Ku Kueh, glutinous rice steamed cake with sweet filling

My 1st time did “Ang Ku Kueh” but not “Ang” (red) colour but purple, but I love the natural purple from the purple sweet potato, This is a traditional Chinese cake with small oval shape (the usual is in red) with glutinous rice as outer layer and sweet filling inside. See my mom’s Ang Ku Kueh here.

Ang Ku Kueh

Ang Ku Kueh

Before doing this kueh, I called to my mom to check the ingredients, as usual she just agak-agak (estimate) the ingredients. Luckily I remember Reesekitchen made this kuih before, so I use her recipe as reference and incorporate my mom’s recipe. Thanks to Reese for kind sharing.

Ang Ku Kueh

Ang Ku Kueh ( Glutinous rice steamed cake with sweet filling)
(printable recipe)

Sweet Filling
250g mung beans/green beans
140g sugar
3tbsp corn oil

1. Rinse mung beans several times till water run clear, soak in clean water for 1hour or more.
2. Discard the water, place beans on a steaming tray, steam over medium flame for 45mins.
3. While beans still hot, place beans, sugar and oil in a food processor, process till fine.
4. Shape into 10g small ball

Sweet Potato dough
300g sweet potatoes, cut into big pieces
200g glutinous rice flour
1tbsp rice flour
2tbsp sugar
3tbsp corn oil
180ml water

1. Steam sweet potatoes till soft, about 15mins.
2. Use a fork, mashed the cooked sweet potatoes, add in glutinous rice flour, rice flour, sugar, and corn oil, slowly add in water to mix well till soft dough, keep aside and rest 30mins.
3. Shape into 30g small ball

To shape and cook Ang Ku Kueh

1. Grease the “Ang Ku Kueh” mould by brushing some corn oil.
2. Flatten the sweet potato ball, place a mung bean ball, cover and shape into round ball.
3. Place the ball in the mould, press evenly, then knock out and place on greased banana leaf.
4. Arrange on a steaming tray and steam for 10mins over high flame.

my notes:-
1. Difference sweet potato has difference texture, some is soft and watery, do not add all water at one go, slowly add and knead till a soft dough. If the dough is too soft, then you may add more glutinous rice flour.
2. Keep the balance sweet filling in air-tight container and keep inside the fridge for later usage.

Ang Ku Kueh

My son Desmond would like to present to you this lovely "Ang Ku Kueh"

Ang Ku Kueh

Happy Cooking!!

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