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!
