Tuesday, September 10, 2013
Purple Sweet Potato Ang Ku Kueh (紫蕃薯红龟糕)
300g glutinous rice flour
100g purple sweet potato (steamed and mashed)
150g dried mung bean
75g sugar (suit individual taste, may add more or less)
20g cooking oil
banana leaves (cut into 30 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 with sugar, salt and oil till fine paste.
3. Set aside to cool.
1. Mix all the dough ingredients together and knead to form a soft dough. (You may need more or less water, it depend on your sweet potato.)
2. Wrap dough up and rest it in the fridge for 1 to 2 hours. (May rest dough over night in fridge.)
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 26g and roll it into a ball.
2. With your thumb, make a hollow in the dough and shape it into a bowl.
3. Grab filling about 18g, wrap in dough and seal opening.
4. Place 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 banana leaf.
6. Arrange kueh in a lined with banana leaf steamer tray, allow gap in between the kueh.
1. Heat up steamer, water must be boiling.
2. Place tray on the steamer, lower heat to medium-low and steam for 5mins. (Depend on individual stove.)
3. Open lid to let steam out for a while, wipe lid and cover it. (This allow the kueh to cool off a bit.)
4. Steam for another 6mins until kuehs changed colour and soft. (Kuehs will expand during steaming and shrunk when it cold. If kueh expand too much, it will be out of shape.)
5. Remove tray and brush surface of kuehs with oil. (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 oil has been absorbed into the skin when it cold.)