Now, I’ve been craving for ang koo kueh ever since I saw Lena’s post with purple sweet potatoes, but it became progressively worse because I was met with a deluge of ang koo kueh posts, no thanks to this month’s Aspiring Bakers #12 – Traditional Kueh. For some mouthwatering versions, check out Edith’s yellow sweet potato version and Ah Tze’s red ang koo kuehs using beetroot.
I told my mom about making some for ourselves, to which she told me to just go and buy some. And so I did. I bought them because I don’t own any ang koo kueh moulds, and because I didn’t have glutinous rice flour and was too lazy to steam my own sweet potato. BAD bad decision. In a bid to satisfy my craving, I bought 5 ang koo kuehs from 5 different sellers (with different fillings) at the pasar pagi (morning market) when I accompanied my mom to the wet market, and with the exception of one, all the others disappointed me to no end – they were too oily, not tasty enough, the filling was too grainy, the gripes just go on…
|Cracked mooncake shaped ang koo kuehs! :]|
Sweet Potato Ang Koo Kueh Recipe
Adapted from Florence
Makes 10 moon cake sized kueh
For the skin
100g sweet potatoes, steamed and mashed.
150g glutinous rice flour
50g peanut butter
60g granulated sugar
- Steam the sweet potatoes until soft. In a bowl, mash the sweet potatoes with a fork or potato masher. Add in the glutinous rice flour, oil and water and mix well. Knead until you obtain a smooth dough. Cover with a damp cloth and leave aside to rest while you prepare the peanut filling.
- After roasting the peanuts, allow them to cool before putting them in the processor. Add the water and granulated sugar before processing it for a few seconds. Then, add in the peanut butter and process until you get your desired consistency. The filling should come together because of the peanut butter.
- Brush the mould with some oil for ease of removal of the kueh from the mould. A good thing to do first is to take a portion of dough, roll it into a ball and press it into the mould. Add or subtract from the ball until the entire ball is smooth and flattened into the mould. Weigh that piece of dough – that should be the total weight of your kueh. Depending on how much filling you prefer, subtract from the weight accordingly. I used a 25g skin: 15g filling proportion, which is a little on the ‘less filling side’. Ideally it should be a 2:1 skin to filling proportion.
- Measure all the sweet potato doughs and roll them into balls. Do the same with the peanut filling. Take the measured portion of sweet potato dough and using your palm, flatten it into a round shape, making sure that the sides are thinner then the centre. Place a ball of peanut filling in the centre of the dough and pinch all the sides of the dough together. Then, roll it into a ball with both your palms. The seam should smoothen and almost disappear.
- Then, press the ball into the mould firmly, with the seam side facing outwards, so that the smooth side will get the imprint of the mould. Then, tap the mould gently on all sides to remove it from the mould. Place the ‘released’ kuih on square pieces of oiled banana leaves (or baking paper).
- After all the kuihs have been shaped, arrange them in the steamer and steam them in a wok over high heat for about 10 minutes. Remove from the wok and allow them to cool before consuming, about 15 minutes at least.
|Just prior to steaming – my ang koo kuehs have cracks in them, mainly cos I’m not too good at making them :p|
|They flatten out quite a bit after steaming, and become a more vibrant yellow. It appears oily but I didn’t brush any extra oil on them.|
|Check out how thin the skin can be! And look at that peanut filling!! )|
|YUM – I used some red coloring on this ang koo kueh to indicate that less peanuts was used heh.|
I’ll be submitting this post to SSB for this month’s Aspiring Bakers #12 – Traditional Kueh as well as Muhibbah Malaysia Monday hosted by Shaz of Test With Skewer and Suresh of 3 Hungry Tummies :]
Oh, and Happy Halloween, for those of you who ‘celebrate’ it ;p Guess you could try having this yellow/orange kuih on this day as well, in the spirit of all things orange and Halloween :]