When Doreen of My Little Favourite DIY left comment on my post advising to steam the green bean with some added water, I have kept that in mind. And when Doreen made Pumpkin Angku Kuih lately, I was adamant to try it again.
Pumpkin
Angku Kuih
Recipe sourced from Mui Mui of my little favourite DIY
Recipe sourced from Mui Mui of my little favourite DIY
Ingredients for the skin:
200 g glutinous rice flour
2 tbsp oil
100 g steamed pumpkin
1 tbsp sugar
100 ml thick coconut milk
Ingredients for the filling:
150g split green bean, soaked overnight
60 g castor sugar
4 tbsp of canola oil
Banana leaves
Method
Filling
Soaked the split green bean overnight or at least 4 hours. Drain and steamed until it is soft.
Soaked the split green bean overnight or at least 4 hours. Drain and steamed until it is soft.
(Sprinkle a few tablespoons of water onto
the split green bean before steaming).
Mashed
the steamed split green bean while it is still hot or blend it in a food
processor into a paste.
Heat up the 4 tbsp oil in a frying pan, add in
the mashed green bean, sugar, and stir fry until it can leave the side of
pan. Remove and leave to cool. Form
into small balls (approx. 13g per ball).
Skin Dough
Skin Dough
Mixed sugar, oil and mashed steamed pumpkin together. Make a well in the centre of the glutinous flour and slowly pour the mixture in
bit by bit. Keep mixing until it form into a dough.
Mixed and
knead the mixture into a pliable dough. Divide them into small portion of 17g
each.
Wrap up 1
part of filling with 1 part of skin, press into the Angku mould and knock
out. Line with a piece of greased banana
leaf and steam with high heat for 3-5 minutes.
Remove
and brush the Angku kuih with oil.
I don't know why my Pumpkin Angku Kuih looked in yellowish colour rather than in orangey pumpkin colour. You might have thought I used the Yellow Sweet Potato instead!
Well, at least this time my filling is not dry but smooth in taste (I blend the green bean in food processor)........this is what I am looking for! Thank you Mui Mui!
Very beautiful pumpkin-ku kuih, Mel. The fillings look very smooth too. Every time I see posts of ang ku popped up, I was tempted to make but too bad kuih are not popular in my home. Unless I prepare to eat them all by myself!
ReplyDeleteThe kim-ku looks perfect! Plump and moist.. lau hau sui just looking at it! ^^
ReplyDeleteI made Pumpkin AKK too, will post up soon. I like the idea of Mui Mui, i.e to add water onto the mung beans when steaming. Will try that next time. Thumbs up, Mel!
ReplyDeleteHi Mel,
ReplyDeleteYour pumpkin AKK look golden and pretty.
Pumpkin give natural colour and it's come in golden yellow or golden orangy yellow. I normally buy those cut in half so I can see and pick the natural colour I want. (The last time I use those are from my fil garden and I am lucky the pumpkin comes in golden orangy yellow)
Maybe your pumpkin is the golden yellow type so it is golden yellow and not yellow orangy. Don't worry it's not orangy because your AKK is just pretty as it is natural golden yellow colour. Thank for the shout out.
mui
Hi Mui Mui
DeleteYou are right , i knew there are different types of pumpkin so would have different types of textures too. I am glad this time my AKK the filling comes out the way I wanted...and thanks to you for your advice.
i am a lazy bug too.....too lazy to do the filling.. wakakaka... so so can i steal your AKK? slurp slurp
ReplyDeleteI love these golden tortoise, hehehe.
ReplyDeleteOoo I love the yellow colour though.. looks so "ong" (prosperous) :)
ReplyDeleteVery Sui lah !!!! Lovely color AKK, Thumbs up for you, Mel :)
ReplyDeleteI like the color, so yellow and bright, now I feel like making some angku too! Yours look so perfect!
ReplyDeleteI simply love the beautiful golden colour of your ang ku kueh, looks like gold!
ReplyDeleteThese Pumpkin Angku Kuihs look adorable and delicious. I always wanted to get this mold to make some. But can't find them in the States. Guess I just have to admire yours.
ReplyDeleteMel, love the color of your angku kuih!
ReplyDeleteYour AKK look golden like a golden balls, simply good!
ReplyDeletewow, love that shiny surface..the colour is nice! i will take note of adding water to the mung beans in future too, thx to doreen too!
ReplyDeletecantik and menawan :D
ReplyDeleteVery nice 'grand' coloured akk. I wouldn't mind eating more of the skin part than the filling cos' is natural colouring......
ReplyDelete