Tuesday, March 3, 2015

Golden Tortoise Kuih

Angku Kuih

Angku Kuih

Angku Kuih


Makes 27 mini angku kuihs

Fillings:

90g split yellow mung beans, washed and drained
50g sugar
1/4 tsp salt
1 tbsp Rice Bran oil
2 pandan leaves

  • Steam mung beans with pandan leaves  over high heat for about 20 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 9g each. (Adjust the weight to suit the size of your mould).

Dough:
150g golden sweet potatoes
120g glutinous rice flour
1/2 tbsp rice flour
1 tbsp sugar
1 1/2 tbsp Rice Bran oil
35g hot water, or adjust accordingly
  • Steam the sweet potatoes until soft and press 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  12g 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 square of baking paper.
  • Steam kuih over medium-low fire for 5 minutes.
  • Remove from the steamer and immediately brush  oil over the kuih.




I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of  XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me. 

11 comments:

  1. Lovely AKK. Looks so tempting.

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  2. Veronica, this is one of my all time favourite kueh! Nice colour. A welcome change from the usual red.

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  3. Oh wow... love the golden colour of these kuih. Wishing you & your family a very Happy Chinese New Year & gong xi fa cai and also happy chop goh mei.
    Blessings, Kristy

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  4. 真的是金金发亮的 akk 。好好看。很赞哦!

    谢谢您的参与和分享。感恩。

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  5. What a nice and striking KK!! I'm so smitten by it

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  6. They look so exquisite and royal! Love the natural golden colour. 新年快乐!

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  7. wow They are so pretty and perfect! What kind of mould did you use, wood or silicone?

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    Replies
    1. Hi Angie I used the mini plastic mould.

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  8. Hi Veronica, Gong Xi Fatt Cai! The colour of your akk look very pretty! Delicious too! :D

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  9. Really Ong Ong,just l8ke real golden tortoise, pretty!
    Thanks for sharing with Best Recipe

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  10. Looks good,I love making this into mini ones too, so cute!

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