Since the aunty told me about angku kuih using sweet potatoes does not keep long, I was so tempted to try making angku kuih again without using sweet potatoes or pumpkin etc to see how long it can keep well. This is the recipe I got from the magazine which looks quite easy to follow. However, I didn't follow exactly the method of kneading the skin dough but instead used my kitchen aid 'the cake mixer' to do the mixing and kneading. It was easy and I didn't worry about the hot water and the dough sticking to my fingers. The dough turned out to be good - soft and pliable - easy to handle.
For the mung bean paste, I followed the recipe of my previous Angku Kuih [see recipe here] and again this time, I used the cake mixer to beat the steamed mung beans while hot adding in the sugar and oil. The paste was good, much, much easier. But make sure the mung beans are not wet after steaming otherwise you will have to fry them over low heat to make into a paste that you can roll into a ball.
Recipe Source - Yum Yum Magazine No. 77 with some modifications
Angku Skin Ingredients A
35 gm rice flour
125 ml water
2 tbsp oil
Angku Skin Ingredients B
180 gm glutinous rice flour
50 ml water
2 tsp sugar [optional]
edible orange food colouring [angku colour either liquid or powder form]
Kneading the Angku Dough
- Put ingredients A into a saucepan, mix well. Stir cook over low heat until soft dough is formed.
- Put glutinous rice flour in the mixing bowl [I used cake mixer], add in cooked ingredients A and pour in water and colouring. Knead into a smooth dough using the paddle hook.
- Cover and rest for 5 minutes, then knead for 2 minutes, cover and rest for 5 minutes [repeat this kneading and resting for 3 times. The dough should be moist and smooth and can be used to shape into angku. [I followed my previous method whereby I kept the dough in plastic bag and leave in the fridge overnight before using. This would allow the flour to absorb the liquid. Thaw and knead the dough again before use].
Banana leaf - cut into pieces slightly bigger than the angku mould
A little oil for greasing the banana leaf and brushing the kuih
- Divide dough into small parts [depending on size of angku mould] - mine is about 30 gm. Shape into ball, flatten and wrap up some filling, about 30gm. Form into a ball, press into a lightly greased angku mould and knock out. Must greased the mould now and then to prevent sticking, not necessary if using plastic mould.
- Line with a piece of greased banana leaf. Allow a gap in between the kuihs.
Steaming the Angku Kuih
- Heat up the steamer and the water must be boiling before steaming the kuihs over high heat for 5 minutes [once the angku expands, it is cooked ]. Remove the lid from the steamer and continue steaming for 6-7 minutes or until cooked.*
- Remove and brush with oil to prevent sticking to each other and also to get the sheen. Cool kuih on a wire rack.
150 gm mung beans [green peas without skin] - washed, soaked for 4 hours and drained
80 gm sugar
1/2 tsp salt
2 tbsp oil
1-2 pandan leaves - washed and knotted
- Put drained mung beans in a steaming tray with pandan leaves. Steam for about 30-40 minutes or until soft. Remove pandan leaves.
- Blend into a paste while hot. Transfer to a wok, add in sugar and oil. Fry over low heat into a paste. Dish out to cool before rolling into small balls [can prepare this a day earlier and refrigerate]. Add some water if the paste is too dry during the frying process.
I'm linking this post to Cook Your Books Event #10 hosted by
Joyce of Kitchen Flavours
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