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Monday, October 17, 2011

Oh Ku Kuih ( Ramie leaf glutinous rice steamed cake with savory filling)

Oh Ku Kuih

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...





Oh Ku Kuih


It look not that black actually, just very dark green..and you would not taste the greenish leaf taste and smell ..

Oh Ku Kuih


This is the Ramie plant in my house's backyard

Oh Ku Kuih


Oh Ku Kuih



This is the mould that Joanne gave me..

Oh Ku Kuih


Boil the Ramie leaves in hot water till soft, chop finely till a paste..

Picnik collage


Moulding "Oh Ku" kuih

Picnik collage


Mung beans after soaked and after cooked..

Picnik collage

before steam..

Oh Ku Kuih


Oh Ku Kuih



Oh Ku Kuih
(recipe source: adapted from Jane’s corner with minor changes)
*makes 18pcs
Oh Ku Kuih
Rice flour dough
30g rice flour
60ml hot boil water

Glutinous rice flour dough
150g glutinous rice flour
40g Ramie leaves paste
40g sugar
100ml water
2tbsp corn oil

Filling ingredients
200g mung beans
1tbsp sugar
1tsp salt
1tsp pepper
2tbsp cooking oil
5 shallots, sliced

Method
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.


Oh Ku Kuih


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.
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60 comments:

  1. 鲸鱼蓝蓝蓝October 17, 2011 at 2:15 PM

    这个颜色我太喜欢了!!!!!!!!!!
    我有要找这个叶子
    看来要回家婆家一趟了
    她家才有:P

    ReplyDelete
  2. shazOctober 17, 2011 at 2:22 PM

    What an interesting variation to the typical Ang ku kueh. Thanks for sharing Sonia 😊

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  3. Happy FlourOctober 17, 2011 at 2:24 PM

    This look great! Just curious, does the skin have a kind of greenish leaf taste and smell?

    ReplyDelete
  4. Sonia ~ Nasi Lemak LoverOctober 17, 2011 at 2:30 PM

    Happy Flour, no, you will not taste the greenish leaf taste. In fact, what i tasted was the banana leaf fragrant only..

    ReplyDelete
  5. Angel @ Cook.Bake.LoveOctober 17, 2011 at 2:59 PM

    I like this traditional kuih but it's very hard to find nowsaday .

    ReplyDelete
  6. yummylittlecooksOctober 17, 2011 at 3:02 PM

    Very long time didn't eat this type of oh ku.It has a very fragrant nice aroma.Yours look so pretty in color.

    ReplyDelete
  7. ReanaclaireOctober 17, 2011 at 3:19 PM

    wow..if only i can buy these outside! yummy!

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  8. PeteOctober 17, 2011 at 3:22 PM

    he he he, funny name Oh Ku....lol

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  9. JanineOctober 17, 2011 at 3:30 PM

    my mom's hakka and we call it the same thing too :D I love it with sweet filling though. Yours look amazing! Each and every one looks so perfect!

    ReplyDelete
  10. My Little SpaceOctober 17, 2011 at 3:42 PM

    I've heard of this leaf before but when I asked around which is the proper leaves...NO One can tell! haha... Actually, I have one big bunch of trees behind my house. The leaves look darker but exactly the same shape & same tree. Hopefully, it's not poisonous. hahaha.... Thanks for sharing it, Sonia.
    Kristy

    ReplyDelete
  11. WendyinKK October 17, 2011 at 4:02 PM

    My mom loves kuih with rami leaves, so does my MIL.
    I'm still not there yet, still learning to appreciate the taste.

    ReplyDelete
  12. TinaOctober 17, 2011 at 4:11 PM

    Lovely colour and rice cake..

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  13. MelOctober 17, 2011 at 4:19 PM

    The kuih is so beautifully done. IT must be very yummy. This plant is something new to me. Do you think we can get this leaf easily in supermarket or in wet market?

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  14. Jobless GirlOctober 17, 2011 at 4:21 PM

    Nice one.

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  15. Jane ChewOctober 17, 2011 at 4:23 PM

    I love oku. My grandma is very god in this. Your ku looks fantastic especially the color.

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  16. Li ShuanOctober 17, 2011 at 4:26 PM

    Sonia, you are very rajin ...new productions from your kitchen almost everyday. This dough is very special and the colour looks good. I like this!

    ReplyDelete
  17. ann lowOctober 17, 2011 at 5:07 PM

    Sonia, so this is called Ramie leaf. I have this growing in my backyard that my Peranakan friend gave it to me long time ago. She cooked this with rice. Next time I'll try this with your Oh Ku Kuih, looks so pretty and I also love Oh Ku very much.

    ReplyDelete
  18. Somewhere in SingaporeOctober 17, 2011 at 5:15 PM

    I no fate with plant, whenever plant it, all dies out... :(

    ReplyDelete
  19. pingOctober 17, 2011 at 7:24 PM

    What a coincidence! A friend was telling me about this type of ang ku just this afternoon and for the life of me, I couldn't visualize it since I've never seen or heard of it before. She mentioned it was some kind of leaf etc and here it is! Now I can sleep tonight :D Love the speckles!

    ReplyDelete
  20. Lady GOctober 17, 2011 at 7:47 PM

    Wow, yours is such a lovely green color. Unlike those artificial colors used in most kuehs.

    ReplyDelete
  21. JulieOctober 17, 2011 at 8:35 PM

    Looks real cute turtle shaped and very lovely filling..Good effort and looks delicious!!

    ReplyDelete
  22. Amy, Desirable RecipesOctober 17, 2011 at 8:51 PM

    Even though I am not Hakka but this kuih is my favourite. I always bought from this old lady selling at our market but has stop selling due to old age.

    ReplyDelete
  23. ICook4FunOctober 17, 2011 at 9:13 PM

    I actually like this dark green color. My friend gave me some dried ramie and they were black in color but I have yet to do this kuih yet. I like the idea of sweet savory mung bean filling just like the 'Eng Choon' kuih.

    ReplyDelete
  24. BakelingOctober 17, 2011 at 10:09 PM

    As green as a piece of jade !

    ReplyDelete
  25. kitchen flavoursOctober 17, 2011 at 10:13 PM

    Looks delicious! I have eaten Kueh-koo that is black in colour from the leaves, but have not tried this green one before! Your kueh-koo looks perfect!

    ReplyDelete
  26. ChrisAuOctober 17, 2011 at 10:36 PM

    You are such a good and talented cook!

    ReplyDelete
  27. cookingvarietiesOctober 17, 2011 at 11:07 PM

    hi sonia, surprisingly i have not seen this kueh before. must be very interesting - also the (ramie)leaf, which i have also never seen before.
    sounds yummy and flavorful with the mung beans filling

    ReplyDelete
  28. lenaOctober 17, 2011 at 11:30 PM

    sounds like ang koo kuih! the plant look so common that i might have seen it but didnt know they are the rami plant!

    ReplyDelete
  29. Belly Good CookingOctober 17, 2011 at 11:57 PM

    Tasted the rami leaves kuih made by my MIL before. Like the fragrant smell of it and I bet yr ang ku kuih tastes very good. :)

    ReplyDelete
  30. JeannieOctober 18, 2011 at 12:03 AM

    I am curious about this rami leaves...looks delicious but scared of the greenish smell.

    ReplyDelete
  31. Honey Bee SweetsOctober 18, 2011 at 12:28 AM

    Oh wow! I've not eaten ramie leaves before and first time seeing it used in Ang gu kueh! Very unique and interesting! Thanks for sharing this Sonia!

    ReplyDelete
  32. Little Corner of MineOctober 18, 2011 at 12:57 AM

    Wow, really looks like little turtle, so pretty! I wish to eat it!

    ReplyDelete
  33. NadjiOctober 18, 2011 at 2:58 AM

    Je n'ai ni les feuilles de rami, ni le moule de tortue.
    Je peux donc juste admirer.
    A très bientôt

    ReplyDelete
  34. Three-CookiesOctober 18, 2011 at 5:52 AM

    I have a mould just like that:)

    ReplyDelete
  35. UnknownOctober 18, 2011 at 7:03 AM

    This is really marvelous!!! Though it is new to me, I can see the efforts taken behind. I just want to know how they taste.

    Cheers,
    Uma
    My Kitchen Experiments

    ReplyDelete
  36. foodie @ Tasting SpotOctober 18, 2011 at 7:06 AM

    i really like your food pictures and want to invite you to try out tastingspot.com. it's for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.

    ReplyDelete
  37. EdithOctober 18, 2011 at 7:31 AM

    I was looking for this plant since early few mths ago with no luck!!!

    I love the hue.

    ReplyDelete
  38. daphneOctober 18, 2011 at 8:09 AM

    Sonia, did i ever tell you how amazed i am of your creations? I have not seen the leaf in real life before so that photo is as good as that. what a different kind of kuih!!! Sounds like you are having heaps of fun creating.

    ReplyDelete
  39. Ana RegaladoOctober 18, 2011 at 9:27 AM

    That looks awesome ! I love the savoury filling :)

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  40. Swee San @ The Sweet SpotOctober 18, 2011 at 9:58 AM

    have not eaten this before ... mmm.. is this leaf the same as the leaf use to make Mieng Kam (Thai appetizer) ?

    ReplyDelete
  41. My Asian KitchenOctober 18, 2011 at 11:36 AM

    oh!! I didn't know the right name is called Ramie..My mom gave me some from her garden to bring back wt me..oh!! you didn't cook the leave first,no wonder it's look different...honestly I like this fresh green color o-ku then the regular O-ku color!your skill making kuih is really good!!

    ReplyDelete
  42. Sonia ~ Nasi Lemak LoverOctober 18, 2011 at 11:36 AM

    Swee San, no, this is difference, Mieng Kam use daun Kadok, neh that one Veron use to prepare salmon otak-otak for us..

    ReplyDelete
  43. Saraswathy BalakrishnanOctober 18, 2011 at 12:29 PM

    I just fell in love with color my dear looks good

    ReplyDelete
  44. seanOctober 18, 2011 at 1:21 PM

    我是福建人。
    所以都叫Oh Ku Kuih。

    皮的颜色很翠绿，
    看了真舒服。

    ReplyDelete
  45. Noob CookOctober 18, 2011 at 2:40 PM

    the kueh looks so cute, reminds me of jade turtle shells :)

    ReplyDelete
  46. Jessie-CookingMomentsOctober 18, 2011 at 2:43 PM

    You are a great cook, that's why your blog friends keep sending you the gifts,hehehe.

    This kuih looks very special.My mum is a Hakka but never heard her mention to me b4. Want to try one day if I can find them in Taiping, Perak(coz my mum lives in Taiping now).

    ReplyDelete
  47. Nami | Just One CookbookOctober 18, 2011 at 2:46 PM

    Interesting! I realized (already for a long time) that we don't know much about Malaysian/Singaporean cuisine in the US. After I started to follow you, it's a lifetime lesson for me. Now I wish to visit there more than going home. I'm serious!

    ReplyDelete
  48. MnYfoodtalkOctober 18, 2011 at 5:18 PM

    Your kuih look delicious. But dunno where can I get the leaf.

    ReplyDelete
  49. UnknownOctober 18, 2011 at 5:34 PM

    Saw from one tv program, korean also like to use this leaf to make kuih, wondering how's the taste like

    ReplyDelete
  50. Elsie TOctober 18, 2011 at 7:27 PM

    they really looked like little tortoise!! =) love them and this recipe! thank u so much.

    ReplyDelete
  51. UnknownOctober 18, 2011 at 8:36 PM

    I'm Hakka but haven't cook anything with this leave. Will try out some day. Very helpful photos. Thanks!

    ReplyDelete
  52. kimberlycunOctober 19, 2011 at 3:45 PM

    beautiful! look like jade :)u got me craving for angku kuehs now!

    ReplyDelete
  53. Colin WoonOctober 21, 2011 at 7:48 AM

    I bet this is super delicious! Looks so appertizing!

    Love the 2nd photo, great lighting!

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  54. Awayofmind Bakery HouseOctober 22, 2011 at 11:11 PM

    this is such a lovely creation using ramie plant! I love the dark green of these oh ku kuih.

    ReplyDelete
  55. AnonymousNovember 1, 2011 at 2:32 PM

    Lovely kuih and nice. But not sure what type of leave excatly it is. I was told is mullbery leaves (桑葉) that used for the kuih. Not sure if yours is the same kind?

    ReplyDelete
  56. AnonymousFebruary 22, 2012 at 11:08 PM

    Hi, My name is Annie. I wanted to make this Ramie Leaf kueh too. This is one of the most traditional Hakka kueh. And my mother will goes gaga over it. I wanted to make some to make my mom happy. I had been searching this leaf thru the whole Singapore high & low. But no luck. Are u living in Malaysia? I really dont know where else I can get Ramie leaf. I would be grateful if you could help.

    ReplyDelete
  57. AnonymousJune 19, 2015 at 2:53 AM

    Hi, Sonia. I am Belinda. I just fried a batch of the savory mung bean filling but I am going to stuff them in mochi instead...and I can't wait! Thank you so much for the recipe. I remember eating "yellow" koo (my fav) in Malaysia. Having lived in Toronto for over 25 years, I have been craving for this yellow ku which unfortunately are not sold here. I improvise and home make most of my fav Malaysian food. I added an additional half a portion of mung beans but left the rest of the ingredients pretty much as is, to taste. I have a question which I hope you can help answer. Can I freeze the filling in a freezer bag or plastic container? How long can I freeze them? Hope to hear from you soon. Kamsiah from a fellow Hokkien.

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  58. UnknownJuly 22, 2015 at 12:14 PM

    Hi,

    I cannot seems to find these leaves anywhere, do you know where can I get hold of these leaves?

    Thanks.

    ReplyDelete
  59. Sonia ~ Nasi Lemak LoverJuly 26, 2015 at 6:31 PM

    Jennifer, i can send some for you but unfortunately my ramie leaf plant already die long time ago...sorry..

    ReplyDelete
  60. UnknownApril 3, 2017 at 5:35 PM

    this is not what hakka people will put. we dont put mung bean. we put "choi bou" which is salty taste.. mix with the kuih skin taste sweet is very delicious.

    ReplyDelete

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