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Friday 8 November 2013

"Angku Kuih"

I had wanted to try my hands to make "Angku Kuih" for quite some time eventhough wasn't really prepare to do it any soon.  Since my dad pluck some banana leaves for me few days ago so just make use of it.

Really, I would have called myself looking for extra work to do as this Angku Kuih, I can buy it at the shop easily for just $0.50 per piece.  But sometimes when you food blogging, looking at others making it so beautifully, it just motivate you to do so.  But hopefully in the end process, I won't complain of aching here and there, looking for trouble just to make this kuih where I can buy it

Recipe from Agnes Chang’s Hawkers’ Delights
(I half the recipe here and makes only 15 pieces, with mould of 5cm long)

Dough Skin
50g rice flour, mixed with 210ml water & 3 ½ tbsp oil, stirred and boiled, till thick in texture, cooled
300g glutinous rice flour
Few drops of orange red colouring
Enough water to mix into dough

150g green beans without skin, washed, soaked for 4 hours, steamed and mashed
2 tbsp oil
3 shallots, flattened
100g sugar
¼ tsp salt

Banana leaf, cut into oval shape
½ cup oil, for brushing the skin

Filling : Heat up oil, stir fry sliced shallots till golden brown.  Discard shallots.  Add in the mashed green beans, sugar, salt 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 : Mix and knead all ingredients until it forms into a pliable dough.  Divide the dough to 17g per ball.

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.

*  You can visit Jessie - Cooking Moments which she uses the same ingredient recipe too.

                                                  Ready to go into the steamer.

                              After steamed...... brushed surface with some oil.

I find the filling a bit dry....probably oil is not enough when frying it.