Malaysian Cuisine - Nyonya Kuih/Desserts
PURPLE SWEET POTATO ANG KU KUEH
July 18, 2017
| Recipe by Bake with Paws
I am so happy that my Purple “Ang Ku Kueh” turned out well and they taste good! Thank you “Nasi Lemak Lover” for sharing the recipes. The mould that I used belonged to my late granny. This is the first time I am using it and it brings back fond memories of my Ah Mah.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
Purple Sweet Potato Ang Ku Kueh Recipe
Yields: 23 Ang Ku Kueh
INGREDIENTS:
Banana leaves for the base (wash, dry and cut into a rectangle – 6 cm X 6.5 cm - 23 pieces)
Filling:
200g mung beans/green beans (Split without skin)
90g sugar
3 tbsp vegetable oil
3 pandan leaves (tight into a knot)
Sweet Potato dough:
300g purple sweet potatoes, cut into big pieces
200g glutinous rice flour
1 tbsp rice flour
3 tbsp corn oil
180ml water
METHOD:
Filling:
- Rinse mung beans four to five times then soak in clean water for at least 1 hour.
- Steam soaked mung beans with Pandan leaves for 30 to 45 minutes or till soft over the medium heat.
- Remove from steamer. While beans are still hot, place beans, sugar and oil in a food processor and process till fine.
- Shape the bean paste into small balls (20 g each) and keep aside.
Sweet Potato Dough:
- Steam the sweet potatoes till soft, about 15 to 20 minutes.
- Mash the cooked potatoes with a potato riser. If you do not have potato riser, you may push the potatoes through a sieve as I did (see above).
- In a stand mixer bowl, add in the mashed sweet potatoes, glutinous rice flour, rice flour, corn oil and slowly add in water to mix well till becomes a soft dough. With the dough hook fitted to the machine, knead the dough for 3 minutes. Keep aside and rest 1 hour.
- Pinch a dough about 32g and shape into small ball. You will get about 23 balls.
- To shape and cook Ang Ku Kueh
- Brush banana leaf with vegetable oil.
- Lightly dust the mould with glutinous rice flour.
- Flatten the sweet potato ball, place a mung bean ball, cover and shape into round ball.
- Place the ball in the mould, press evenly, then knock out and place on the oiled banana leaf.
- Arrange in a bamboo steaming tray and steam for 8 minutes over medium heat.
- Remove from steamer and immediately brush the kuih with some oil.
Notes:
- As I soaked the mung beans for 2 hours, the steaming time required was less than 45 minutes.
- You may also knead the dough by hand but I let the machine do the work.
- Different potatoes have different textures. It may be soft and some are harder. Please do not add all of water in one go. Add the amounts gradually till you get a soft dough. If the dough is too soft, you may adjust by adding a little more glutinous rice flour. The mung bean filling recipe quantity shared above is enough for 2 batches. I kept the balance for later use.
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