Thursday, April 2, 2015

Purple Tortoise Kuih / Purple Sweet Potato Ang Ku Kuih





Before steaming



Ang Ku Kuih literally means Red Tortoise Kuih/Cake.  What do you call the purple tortoise cake?  


[Makes 27 mini angku kuih]

Fillings:

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

  • Steam mung beans with pandan leaves over high fire for about 20 minutes or until 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 to get a smoother texture (however, you can omit this step if you wish).  Set aside to cool.
  • When filling is cool enough to handle, roll into balls of 9g each.  (Adjust weight to suit the size of your mould).

Dough:

150g purple sweet potato
120g glutinous rice flour
1/2 tbsp rice flour
1 tbsp caster sugar
1.5 tbsp oil
40g hot water, or adjust accordingly

  • Steam sweet potatoes until soft and press through a sieve. 
  • 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 rest for 10 minutes.
  • Divide the dough into balls of 14g each.  Cover.

To shape Ang Ku Kuih:
  • Dust the mould with glutinous rice flour and knock out excess flour.
  • Flatten a ball of dough and place filling in the middle and seal the dough. Roll gently into a round ball and place into the mould. Press gently to flatten.  Then knock out the kuih from the mould and place on a square of bamboo leaf (since I don't have banana leaf).
  • Steam kuih over medium-low fire for 5 minutes.
  • Remove kuih from steamer and lightly brush oil over.  




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 



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