Ang Ku Kueh
Ang Ku Kueh mould
Banana leaves, cut into small rectangular pieces
Ingredients for skin:
300g glutinous rice flour
150g sweet potatoes
2 tablespoon of corn oil
2 tablespoon of sugar
1/8 teaspoon of red food colouring
1 cup of warm water
300g raw unsalted peanuts (without shells)
1 tbsp white sesame seeds
1 tbsp oil
2 tbsp water
- Roast the peanuts in the oven at 160ºC for 15 mins
- Allow to cool, remove the skins and chop them coarsely in the food processor
- Dry fry the sesame seeds in the wok over low-medium heat until fragrant and slightly brown.
- Remove and crush the sesame seeds
- Place all ingredients in a mixing bowl and mix them thoroughly with your hand
- Add a bit more water if the mixture turns out too dry and crumbly
- Form them into small compact balls that will suit the size of the And Ku Kueh mould
Instructions for making the skin:
- Boil the sweet potatoes for 10-15 minutes till cooked and soft. Mash the sweet potatoes.
- Mix the red colouring into the cup of warm water.
- Pour the glutinous rice flour into a mixing bowl and add mashed sweet potatoes, sugar and corn oil. Mix the ingredients, and add the colouring water slowly, until the dough is formed. Knead the dough well and add more oil to make sure it doesn’t stick. Leave dough aside to settle for 30 minutes.
- Take an amount of dough enough to fit into mould and flatten it. Put a small ball of the peanut filling onto the centre of the flatten dough and then pinch and seal the edges to enclose the filling.
- Apply oil over the dough and press it into the mould. Turn the mould over and knock it lightly to dislodge the compressed dough. Apply oil on a piece of banana leaf and place the dough on top of it.
- Place the prepared Ang Ku Kuehs in a steamer and steam for 10 minutes on high heat.
- Remove the Ang Ku Kuehs from the steamer and apply a coat of oil to prevent them from sticking.