I would like to dedicate this post to a reader name Joanne who sent me the “Ang Ku Kuih" mould with 福 （happiness, good fortune, blessing ）printing. Joanne was requested me to send her some Ramie stem as she wanted to plant it. Chinese peoples especially Hakka family using Ramie leaf (厝叶）to make kuih (steam cake). According to Joanne, Malaysia Hakka family called this kuih as " choo yap ban~ 粗叶茶果/粗叶板" or also called it "woo char guo". As for Hokkien family, we called this kuih as "Oh Ku Kuih" as this kuih look black, " Oh" means black in Hokkien...
It look not that black actually, just very dark green..and you would not taste the greenish leaf taste and smell ..
This is the Ramie plant in my house's backyard
This is the mould that Joanne gave me..
Boil the Ramie leaves in hot water till soft, chop finely till a paste..
Moulding "Oh Ku" kuih
Mung beans after soaked and after cooked..
Oh Ku Kuih
(recipe source: adapted from Jane’s corner with minor changes)
Rice flour dough
30g rice flour
60ml hot boil water
Glutinous rice flour dough
150g glutinous rice flour
40g Ramie leaves paste
2tbsp corn oil
200g mung beans
2tbsp cooking oil
5 shallots, sliced
1. Soak mung beans for 2hrs, wash until water run clear, steam the beans till soft. Mash the beans (either with fork or use rolling pin)
2. Saute shallots with oil in a wok till aroma, add in mashed bean and stir fry till dry.
3. Season with salt and sugar and continue frying for 5 minutes with low fire. Add in pepper and combine well.
4. Cook rice flour with hot boiled water till thick.
5. Mix glutinous rice flour with the rest of ingredients. Add in rice flour mixture, and mix till form a soft dough.
6. Divide dough into small portions, wrap in fillings and mould it out.
7. Place the "Oh Ku" on lightly greased banana leaves steam for 8 minutes over medium heat. Greased some oil on the surface and serve.
Thank you very much to Joanne for given me this special and lovely wooden mould..
I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.