Monday, November 10, 2008

Ang Ku Kueh (红龟糕)

This recipe is shared by one of my neighbour. I call this Yi Long Ah Ma's secret recipe. She can make a lot of delicious Traditional Chinese Kueh. However Ah Ma's recipe don't have exact measurement for ingredients, everything is agak-agak. So I have to figure it out by myself. Luckily, she came over to my place and helped me. This Ang Ku Kueh is very soft and chewy. :)


300g glutinous rice flour
100g sweet potato (steamed and mashed)
250g water
1tbsp oil
red food colouring

300g dried mung bean
200g sugar (suit individual taste, may add more or less)
3tbsp cooking oil

banana leaves (scalded and cut into 20 small pieces, must be bigger than the cavity of the mould.)

1. Soak mung bean overnight and steam for 35 to 40mins until soften.
2. Blend immediately until fine paste.
3. Heat a wok and fry paste, sugar and oil until sugar dissolved and slightly dry.
4. Dish out and leave to cool. ( You can prepare this in advance and keep in fridge.)
Note: I didn't blend the filling immediately after steamed, so mine is quite dry. So I just added in some water during the frying process. As long the filling can be bind into a ball then it still can be used.

1. Mix all the dough ingredients together and knead to form a soft dough. (For water, try to add 1/2 of the among first and then add some at a time. You may need more or less water, it depend on your sweet potato and flour.)
2. Wrap the dough up and rest it in the fridge for 1 to 2 days. (This allow the flour to absorb the liquid.)
3. Thaw, and knead the dough again before use. (If dough is dry add some water, if wet add some flour.)

Shaping the kueh:
1. Grab some dough weigh about 28g and roll it into a ball.
2. With your thumb, make a hollow in the dough and shape it into a bowl.
3. Grab the filling about 14g, wrap into the dough and seal opening.
4. Place the kueh into a greased mould and press it to set the shape. (Must grease the mould every now and then.)
5. Knock out the kueh and place it on a greased banana leaf.
6. Arrange the kueh in a lined with banana leaf steamer tray, allow gap in between the kueh.

1. Heat up the steamer, water must be boiling.
2. Place the tray on the steamer, lower the fire to medium-low and steam for 5mins. (Depend on individual stove.)
3. Open the lid to let the steam out for a while, wipe the lid and cover it. (This allow the kueh to cool off a bit.)
4. Steam for another 6 to 7mins until the kueh changed colour and soft. (Kuehs will expand and shrunk when it cold. If kueh expand too much, it will be out of shape.)
5. Remove tray and quickly brush some cooking oil on the surface of the kuehs. (This allow the skin to absorb the oil while it hot and will give a shine to it.)
6. Remove kuehs and cool on a wire rack. (The print will be obvious when the oil has been absorbed into the skin when it cold.)


Kitchen Corner said...

Hi Happy Flour,
Your Ang Ku Kueh looks really tempting!
Hey, you've tagged at my blog.

Happy Flour said...

Hi Kitchen Corner,

Thanks. Sorry, I don't really understand. Is it that I have to type 7 things about my passion on baking or anything? Not too sure how it go?

Angie's Recipes said...

Can't find the sweet potato you know what I can use instead?

Happy Flour said...

Hi Angie's,

Maybe you can try using pumpkin or squash instead, but you have to adjust the liquid in the recipe.

Anonymous said...

Hi, I've tried the recipe but the skin is not as QQ as I buy from outside. Do you have any idea how to make the skin QQ? Thanks!


Happy Flour said...

Hi Anonymous,

Sorry for the late reply. I had worked with this recipe a couple of times and the skin is very QQ. You didn't add enough water when you knead the dough so it lack the QQ texture. The dough must be moist and soft but not sticky.