Friday, August 30, 2013

Green Glutinous (Ang) Ku Kuih

Ang Ku Kuih

Should this still be called Ang Ku Kuih since it is not red?  Well, what's the appropriate name for a green ku kuih?  ....

We were invited to a friend's house for dinner and also to meet a couple of their friends from Shanghai.  My husband convinced me to make Ang Ku Kuih to introduce our Malaysian dessert to the Chinese guests.  As I didn't have any yellow flesh sweet potatoes, I used our humble potato instead.  And hoping that the skin will turn out as soft as those using sweet potatoes. Viola!  soft and chewy skin - even till the next day! 

Since the texture of the potato is drier than sweet potatoes, more liquid has to be added into the dough.  I extracted some concentrated pandan juice for colouring and also for the wonderful fragrance. 


Filling:

200g desiccated coconut
50g caster sugar
50g pure coconut sugar
150ml coconut milk
1 pandan leaf, cut into strips
2 tsp cornstarch diluted in 1 tbsp water
  • Mix everything (except the cornstarch mixture) in a pan and simmer under medium low heat.
  • Finally add in the cornstarch mixture and cook until thickens. 
  • Once it is cool enough to handle, shape filling into balls of 20g each.  Set aside.

Dough:

300g mashed potato
240g glutinous rice flour
1 tbsp wheat starch (tang meen fun)
2 tbsp sugar
3 tbsp oil
35g coconut milk
140g liquid (hot water + concentrated pandan juice

  • In a mixing bowl, combined mashed potato, glutinous rice flour, rice flour, sugar and oil.  Gradually add in hot liquid 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.


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