Orange sweet potato Angkoo Kueh ~ 橙番薯'红'龟糕

 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...

天然的橙色番薯颜色~

~This Orange sweet potato Nyonya Angku kuih..

娘惹橙菇糕..(传统是红色的)~

这是一个零失败的食谱..This is a sure success angku kuih recipe..
Ingredients:
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
125g sugar 
1 tsp salt
130ml oil


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

当粉团搓好,就搓成长条再分每一粒30g~

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..
放进锅,用中火蒸7分钟~

~After steaming the angkus, brush with cooking oil to prevent sticking..
蒸好的橙菇糕,抹上~

~DIY your own kuih, you can stuff in lots of filling ..lol

自己DIY的糕点,可以包多多料噢..~

**Notes:
* 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.

********