I drove myself to the bakery supply store wanting to buy ang ku kueh mould. After making 2 rounds around the shop , I left the shop without buying anything . I decided to make use of my mooncake mould instead. LOL ...
For the Skin
300g Glutinous Rice Flour
200ml Coconut Milk
7tbsp Cooking Oil
A few drops of red colouring
A pinch of Salt
For the Filling
300g Dried Mung Bean
125g Sugar ( Adjust to own liking )
1tbsp Cooking Oil
2-3 Pandan Leaves
- Soak mung beans for 2 hours . Drain place into a steamer plate /pan with pandan leaves . Steam over medium high heat a for 45 minutes to 1 hour until beans are cook
- Remove from steamer and blend or mash till fine while still hot [ mung beans will turn hard when cooled )
- Boil sugar with water and pandan leaves till sugar dissolves . Add mashed mung bean and continue stirring over low heat until dry and rollable . Dish up and set aside to cool.
- Divide Filling into 20g portion and shape into round balls
For the Skin
- Remove 50g glutinous rice flour and mix with 100 ml water in a sauce pan. Cook over low heat , stirring continuously until form thick paste
- Boil coconut milk with a pinch of salt and pandan leaves . Once boil , set aside to cool
- Sift the remaining 250g of glutinous rice flour on the table . Add sugar and red colouring , mix well.
- Add coconut milk gradually and knead for a while.
- Add in the cooked dough and knead adding oil gradually until dough is smooth and pliable . Let rest for 30 minutes
- Divide dough into 25g each ( depending on size of the mould using )
- Clean banana leaves and cut into desired shapes ( slightly bigger than the mould as leaves will shrink after steaming ) and lightly grease with cooking oil
- Flatten one piece of dough and wrap filling .
- Grease mould with cooking oil and press dough into the mould. Knock the mould gently to dislodge the ang ku kueh and place it on a piece banan leaf
- Steam the ang ku kueh over medium heat for 8-10 minutes ( for medium size ang ku kueh ) / 5-8 minutes for small size ang ku kueh
- After 4 minutes of steaming , open lid to let out excess steam ( in order to get nicely shaped ang ku kueh )
- Remove from steamer and set aside to cool before serving . Enjoy yeah !!!
I am submitting this post to Aspiring Bakers #12: Traditional Kueh ( October 2011 ) hosted by SSB of Small Small Baker