Due to my absence to hold baby Ethan in my arms today, I made some ang ku kuehs as redemption. I didn't have any ang ku kueh molds. Hence, I had to improvise, big time, which includes "free-style molding."
So, my dear Ethan, sorry that the ang ku kuehs do not look pleasing. But do know that you are loved very much!
Ang Ku Kueh
Dough:
200 gm of glutinous rice flour, sifted
2 tbsp of sugar
2 tbsp of oil
4 tbsp of water
150 gm of boiling water
1/8 tsp of orange-red coloring
banana leaves, cut into small circles/squares and greased
Filling:
200 gm of split and skinned mung beans, washed and soaked overnight; drain well
150 gm of sugar
1 - 2 tbsp of oil
2 pandan leaves
To make the filling:
Steam mung beans in a steamer for 20 - 30 minutes or till soft.
Pulse the steamed mung beans in food processor.
Pour into a microwable glass bowl. Add all filling ingredients and cook in microwave on high till mixture is almost dry.
Remove the pandan leaves and leave aside to cool.
Roll mung bean paste into small balls and set aside to be used as filling.
Mix rice flour, sugar, oil, and water in a mixing bowl.
Add coloring to hot water. Add to flour mix and mix well. Knead to form a smooth but not sticky dough.
Divide dough into equal portions and roll into balls.
Flatten each portion slightly. Add a small ball of filling.
Pinch and seal the edges.
Lightly dust ang ku mold with glutinous rice flour.
Press each ball of dough into the mold.
Knock mold lightly against table and the ang ku will slide out.
Place each ang ku on greased, cut-out banana leaves.
Steam ang ku over boiling water for four minutes. Then uncover the lid and continue steaming for six more minutes or till cooked.
Remove ang ku from steamer and brush lightly with oil to prevent them from sticking to one another and also to get the sheen.
No comments:
Post a Comment