Saw this latest issue of Yum Yum magazine (volume77) in the book stand. The cover of this magazine attract me to have a look at it. I found this very interesting 'kuih' in this month magazine; its main ingredient is Orange Sweet Potato.
~Natural colour from the Orange sweet potato...
~This Orange sweet potato Nyonya Angku kuih..
这是一个零失败的食谱..This is a sure success angku kuih recipe..
100g Orange sweet potato ~ steamed and mashed
150g glutinous rice flour
1 tbsp sugar
120ml hot boiling water
1 tbsp cooking oil(I used canola oil)
Mung bean filling:
180g mung bean - washed and soaked 4 hours
3 pieces pandan leaves ~knotted
1 tsp salt
To do for filling:
1) Steam the soaked mung bean with pandan leaves (knotted) and steam for 30 minutes.
2) Blend in a processor til fine.
3) Cook it with sugar, salt and oil until it firm and form like a paste.
4)Let it cool and roll it into 20g ball.
To do for the skin:
1) Washed and peeled the orange sweet potato. Steam it until it is cooked. Mashed it finely while it is hot.
2) Put glutinous flour, sugar in a mixing bowl. Make a well in the middle, pour oil and hot boiling water in and mix into a rough dough. Knead in mashed orange sweet potato to form into a pliable dough. Covered and let it rest for 10 minutes.
3) Rolled the dough longish like in picture (a).
pic. a ~ this are the things mui mui prepared to start assembling the angkus
~The top view of the angku kuih...上面看看,花纹很明显吧!!~
~Side view of the knock out angku kuih...左看看吧~
pic. b~ 1) After the dough is ready, divide them into 30g eaches
2) Flatten the dough and add in filling.
3) Wrapped up the filling and sealed the edges.
4) Slightly roll the dough into oblong shape.
**at the stage if your hands get sticky, do rub with a bit of glutinous rice flour to smooth them.
pic c ~ 1) add a bit of glutinous rice flour into the angku mould, spread evenly and knock out the excess.
2) Rub the wrapped dough with a bit of glutinous rice flour too and put into the floured mould.
3) Press dough firmly into the mould.
4) Make sure all the side is evenly pressed.
pic d ~ 1) Brush some oil on the trimmed banana leaves. (do not brush too much, just a little on the middle will do)
2) Knock out the molded angku onto the oiled banana leaves.
3 & 4) This is how the knocked out angku look...^^~Get ready..put into a wok and steam for 7 minutes..
~After steaming the angkus, brush with cooking oil to prevent sticking..
~DIY your own kuih, you can stuff in lots of filling ..lol
* Mui mui like the angkus to look neat and nice, trimmed the banana leaves round following the side of angkus only after steaming. (this is because angkus may grow a bit bigger after steaming)
* Too prevent angkus from forming a layer of hard skin on top after cooling...do keep in a container or cover with cling foil after it is cool.