Ang Ku Kuih

I used to think that making Ang Ku Kuih is not for the faint-hearted.  That was why I had never attempted to make them.  However, thanks to Sonia who kindly shared this wonderful and simple  Ang Ku Kuih recipe, I decided to give it a go and the results?  I was very happy with the outcome.  The dough was very soft and the filling was not overly sweet.  

Made 24 pieces

Fillings:

250g split yellow mung beans, washed, soaked for 2 hours and drained
140g sugar
3 tbsp Rice Bran oil
2 pandan leaves

• Steam mung beans with pandan leaves  over high heat for about 30 minutes or until beans are soft.
• Immediately place the cooked mung beans  into a food processor together with sugar and oil.  Blitz until fine.
• Press the mashed mung beans through a sieve with a spatula to get a smooth texture.
• Set aside to cool.  
• When filling is cool enough to handle, divide and roll into balls of 24g each. (Adjust the weight to suit the size of your mould).

Dough:

300g sweet potatoes (kumara), whole with skin on
240g glutinous rice flour
1 tbsp rice flour
2 tbsp sugar
3 tbsp Rice Bran oil
70g hot water, or adjust accordingly

• Steam the sweet potatoes until soft, then peel off the skin.  Push the sweet potatoes through a sieve.  Set aside to cool.
• In a mixing bowl, combined mashed sweet potatoes, glutinous rice flour, rice flour, sugar and oil.  Gradually add in hot water and knead into a soft dough.  Cover the dough and let it rest for 10 minutes.
• Divide and shape the dough into balls of  27g each.

To shape Ang Ku Kuih:

• Dust the mould with glutinous rice flour and knock out excess flour.
• Flatten a ball of dough and place a ball of filling in the middle and seal the dough.  Roll gently into a round ball.  Place into the mould and press gently to flatten.  Knock out the kuih from the mould and place on greased banana leaf.
• Steam kuih over medium-low fire for 6 minutes.
• Remove from the steamer and immediately brush  oil over the kuih.