Blogger Widgets

Monday 29 June 2020

Purple Sweet Potato "Angku" Kuih

So craving to eat Angku kuih for the past few days.  I know I can easily get Angku Kuih at the market or at the nyonya kuih stalls/or shops, but I would love to try out some new recipes.

I have made the traditional Red Angku Kuih and Pumpkin Angku Kuih in year 2013.
So this time, let's try out purple sweet potato!  No artificial colouring added and the end result after steaming, the purple colour look so vibrant and gorgeous!



180g mung bean without skin, washed, soaked for 4 hours, steamed for 20 mins & mashed
120ml oil
110g sugar
¼ tsp salt
3 shallots, sliced

Dough Skin
100gm purple sweet potato, steamed & mashed
150g glutinuous rice flour
1 tbsp sugar
130ml hot boiling water (you may need to add more)
1 tbsp vegetable oil

Some banana leaves
Some oil for brushing

To do for filling:
Heat up oil, stir fry sliced shallots till golden brown.  Discard shallots.  Add in the mashed mung 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, my mould size is 5cm long).

Note: if you feel the filling is abit dry, you can sprinkle some water in.

To do the dough skin:
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 purple sweet potato to form into a pliable dough. Covered and let it rest for 10 minutes.

Divide the dough into 16gm 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 5-6 minutes.

Remove and brush the Angku kuih with oil.

                           Before steaming 

. Any left over Angku kuih, the next day you can steam it for 1-2 mins.

. There are still some fillings left based on this recipe.  So either you can make using half or ⅔ of the filling recipe 😊