Wednesday, June 11, 2014

Purple Sweet Potato Ang Ku Kueh

My family love to eat Ang Ku Kueh. This time I am using Mung Bean Paste instead of Peanut Paste. Overall I still prefer the Mung Bean Paste. I love the colour of these Purple Sweet Potato and the colour turn out vibrant after steaming. Am keeping some for prayer tomorrow. I liked the texture of this AKK too and mum said it taste much better than those she bought from the market. Guess I will be busy making this AKK whenever there is prayer occassion.




Recipe Source: Joceline

糕皮:

紫番薯泥 - 200克
细砂糖 - 2汤匙
清水 - 250克(注意番薯泥的湿度慢慢加入)
糯米粉 - 400克
食油 - 2汤匙


重量:皮 - 25 / 馅料 - 15(大约)



馅料:

扁豆(dried mung bean) 300克、黄砂糖 180克、香葱 3汤匙、油(少许)


馅料做法:

* 把豆冲洗干净,然后用清水浸泡数个小时或隔夜。
* 把水滤干,然后蒸上30分钟或扁豆软烂。(可以用扁形汤匙把豆压烂或用搅拌机打烂)
* 锅里加入少许的油,把豆加入。再加入适量的糖炒溶。再拌入适量的油炸香葱。
* 如果太过干,需要的话,可以加入少许的清水炒拌。
* 豆蓉待凉后,取出平均揉成每份约15克搓圆备用

综合做法:


1)把所有的糕皮的材料(除了水)放入容器里。搅拌均匀。
2)慢慢加入清水,将材料搓成面团。大约搓5分钟至面团有点弹性便可。
3)把面团平均分割。搓成圆形,压扁后包入豆蓉馅后再搓圆放入涂上少许糯米粉的模型里印出形状。把糕放在一小片涂上少许油的香蕉叶上。
4)蒸锅水滚后,大火把糕放入蒸3分钟。然后立刻开盖把锅盖的水蒸气的水滴干或抹干。再快速把盖关上,再继续蒸3-4分钟。
这样出来的红龟糕花纹就会好看了。
5)蒸好后,在糕的表层涂上少许的食油(玉米油)便可

Skin Ingredients

200g Purple Sweet Potato
2 tbsp Castor Sugar
250g Water (Add slowly)
400g Glutinous Rice Flour
2 tbsp corn oil

Methods:
- Cut Sweet Potato into chunk and steam till soft and smash.
- Mix all the skin ingredients into a bowl except the water. 
- Slowly add water and knead the dough to smooth. Add a little more glutinous rice flour if you find the dough is till sticky.
- Roll dough into small balls about 25g each.
- Flatten the dough and wrap the filling about 15g.
- Press firmly into the floured mould.
- Knock out the kueh and place it on to the greased banana leaf.
- Steam with high heat for 3 minutes, remove the wok cover with the residue, then cover back and steam for another 3 minutes.
- Apply some oil to the kueh after steaming.

Filling:

300g Dried Mung Beans
180g Brown Sugar
3 tbsp Shallot oil

Methods:

- Rinse the bean, then soaked with water for several hours or overnight.
- Drained and steam for about 30 minutes till the beans are soft.
- Add a little to the frying pan, then add the beans, followed by sugar.
- Fried till sugar dissolved.
- If the filling is too dry, can add a little bit of water.

12 comments:

joceline lyn said...

The plate in first photo also 古董 right ? ha ha ha !!

Purple color very nice ~

Jessie-CookingMoments said...

Cecilia, the tray that you used on the 1st photo has become like an "antique" now. My mum used to have one, much bigger than this but after moving house, I don't know whether she is still keeping with her. By the way, love your purple AKK! I have also marked down in my list for a long time but still haven't taken action.

Eileen Lee said...

lovely AKK you have and the purple colour really light up the day. Good job cecilia

Cecilia Yap said...

I liked this type of antique plate. I was looking for smaller one too but is difficult to find it here..

Cecilia Yap said...

Jessie, as I grow older I appreciate more antique stuffs. This AKK recipe from Joceline is good and I will stick to her recipe.

Cecilia Yap said...

Tks Eileen..I love this vibrant purple AKK too ..still need to learn a lot from you.

Jozelyn Ng said...

Nice AKK, Cecilia. Love the colour!

bungatelang said...

Hi Cecelia. Any chance you could post this recipe in English for the bunch of us who are Chinese illiterate? Love your blog.

Cecilia Yap said...

Yes Jozelyn..

Esther Lau said...

Nice purple colour, lovely :)

Cecilia Yap said...

Thank you Bungatelang for dropping by. Have already updated in English..

Cecilia Yap said...

Thank you Esther. Purple is indeed sweet...