Ang Ku Kuih

March is coming to an end soon and I have decided to make some Ang Ku Kuih to support the Best Recipes March 2015 event. My family favourites and I have make 2 different ingredients, peanut and mung beans. As I was rushing to make this so the end result don't look very nice but the taste is still good.

Ang Ku Kueh

Materials :

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

Peanut Filling:

300g raw unsalted peanuts (without shells)
1 tbsp white sesame seeds
1 tbsp oil
2 tbsp water
100g sugar
.
- 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:

1. Boil the sweet potatoes for 10-15 minutes till cooked and soft. Mash the sweet potatoes.
2. Mix the red colouring into the cup of warm water.
3. 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.
4. 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.
5. 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.
6. Place the prepared Ang Ku Kuehs in a steamer and steam for 10 minutes on high heat.
7. Remove the Ang Ku Kuehs from the steamer and apply a coat of oil to prevent them from sticking.

I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom

 and co-hosted by Joceline - Butter, Flour & Me.

Kuih Kodok

This kuih is very popular among the Malays. I have not tried making them myself but this time is exceptional.These kuih taste really delicious.

Kuih Kodok

Ingredients:

300g Ripe Bananaa
50g Rice Flour
50g Cake Flour
1/2 tsp Baking Powder
1/4 tsp Salt
1 tbsp Sugar ( adjust according to sweetness of bananas)

Oil for deep frying

Methods:

1. Mash Bananas.
2. Mix all ingredients to the mashed bananas.
3. Heat up oil at medium to high heat.
4. Drop spoonful of batter and deep fry until golden brown. 

I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom

 and co-hosted by Joceline - Butter, Flour & Me.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Faeez from Bitter Sweet Spicy 

Steam Pumpkin Bun

This is my first time trying out making bun, The shape might not be nice but the filling taste really good. I have to keep on practicing in order to make a perfect bun. And guess what, my sis dog enjoyed eating this and kept asking for more. Before the steaming is done, she kept coming to the kitchen to peep at what I am making. Such an adorable dog.

Recipe Source: wendyinkk

For the filling

300g Pumpkin puree

30g sugar

1 tsp Cornstarch

Cook until thickens and use 2 tsp to form into litlle balls and place on a line tray.

Chill until time of use.

For the Bun

60g Sugar

90g Pumpkin Puree

1 tsp instant yeast

150g Pau Flour

1 tsp Baking Powder

10g Butter

1. Combine sugar, pumpkin puree and yeast.

2. Combine pau flour, baking powder & butter. Mix to form crumbs.

3. Pour (1) into (2) and mix to form a dough.

4. Knead dough until it is smooth and no longer sticky.

5. Let dough proof in a warm place until double in size. Remember to cover it.

Assembly

1. Punch down dough after it had doubled.

    Knead it for 2 minutes and divid dough into 12 pieces.

2. Remove pumpkin filling from fridge.

3. With lightly floured hands, take one piece of dough and flatten it, making it thinner at the sides.

4. Place one pieced of filling, round side down onto flattened dough.

5. Wrap and seal bun.

6. Seam side down, make marks that resemble a pumpkin using a dinner knife. ( I skipped this step)

7. Let bun proof (covered) for 45 minutes and steam on high heat for 12 minutes.

                                                    

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) 

organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) 

and hosted by Eileen (Eileen's Diary).

                                                                          

                                                         

I'm joining Best Recipes for Everyone October 2014 Event Theme: Bun in My Hot Steamer hosted by Fion ofXuanHom's Mom.

link to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)"

hosted by Miss B of Everybody Eats Well in Flanders

& co-hosted by Charmaine of Mimi Bakery House.

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.

Ang Ku Kueh

I make this kuih at the very last minute for my mum who needed it to do some praying. She couldn't get it in the market as they were all sold out. I am using the same recipe from my previous post here but this time I added more oil and 50g more sweet potato for the skin. For the skin, mine is based on estimation when I do the kneading of the dough.

Chinese Steamed Cake

This recipe is fairly simple and quick to make even if you are a novice in baking. The wet ingredients are combined with the dry ingredients to form a batter and then is spooned into the cupcake liners and steamed. My mother-in-law is very supersticious when doing this and she always will tell us to keep quiet when she do this or else the cake will not "open mouth". My steam cake is a success and I do hope this month of December will be a smooth sailing month for me.

Recipe Source:  Sonia

Ingredients:

250g Self-raising flour
1/2 tsp Baking powder
150g Caster sugar
1 egg (large), lightly beaten
200ml water ( original recipe used pandan water - blend 6 pcs pandan leaves with water)
45g Corn Oil

Method:

1. Mix self-raising flour and baking powder, set aside.
2. Whisk sugar and water till sugar dissolved.
3. Add in egg and corn oil, stir to mix well.
4. Add in flour and stir to combine.
5. Pour into prepared cupcaked liners.
3/ Steam over high heat for 20mins.

Baked Tapioca Cake

I had wanted to bake this for quite sometimes back when I saw it in Lishuan & Mayck-law blog. When I told my mum I wanted to bake this, the next day she bought the Tapioca from the market. That was very efficient of my mum  and she not only buy tapioca, she also buy bananas for me too. So I told her I will bake the Banana cake first then followed by the Tapioca Cake. I liked the texture when applied a layer of honey on top and it smells good too. I did not wait till fully cool when I sliced as I was too eager to try and it was kind of difficult to slice then. So is better to wait till it is cool before slicing.

Baked Tapioca Cake

Recipe Source: Li Shuan  mayck-law

500g刨粹木薯

1 粒蛋

120ml 椰浆

130g 糖

50g 融化牛油

1 小匙vanilla 香精

一片香蕉叶

蜜糖少许

做法：

1. 将香蕉叶垫在一个( 7“ x 2” x 2。5“)寸方形的蒸盘里.

2. 将所有的材料（除了蜜糖外）搅拌均匀， 倒入烘盘里,

3. 放入预热180C的烤箱里， 烘40分钟至熟。 拿出烘好的糕点，在表面涂上一层蜜糖， 再放入烤箱。 烘炉转200C上火（或Grill 功能),烤多5－10分钟，让糕表面呈现深金黄色。

4. 取出， 冷却切片享用。 

Ondeh Ondeh

Ondeh-ondeh is a common Asian snack. This is one of my favourite Nyonya Kuih. I have a block of gula melaka which I bought from Malacca for quite sometimes ago and this come of good use.

Recipe Source: Jessie

Skin Ingredients:
150g Mashed Sweet potato
150g Glutinuous Rice Flour
95g Icey Cold Water
125 Caster Sugar

Filling Ingredient:
100g Palm Sugar ( Gula Melaka)

Coating Ingredients:
100g Shredded Coconut
1/4 tsp salt
2 Pandan leaves

Method:
1. Chop the gula melaka till fine crumbs.
2. Mix coconut with salt and steam with pandan leaf till soft.
3. To make the dough, mix flour with sweet potate until resembles coarse crumbs. Add water starting with 50ml, knead the dough. Add little bit of water at a time and knead until the dough is pliable and not sticky.
4. Place the dough in a bowl, cover with a clean, wet tea towel to prevent dryness.
5. Grab a small piece of dough, about 15g and roll into a ball. Either flatten it or make it into a small bowl-shape, place some gula melaka inside.
6. Carefully seal and roll into balls again. Place on a lined tray and cover with a cling wrap.
7. Cook ondeh-ondeh in boiling water until they float up.
8. Very quickly, remove from hot water and place in the cold water.
9. Remove from cold water, then coat with coconut before serve.

Ang Ku Kueh ( 红龟糕 )

    

This is one of the famous traditional Chinese desserts, it was served in many Chinese festivals. Ang ku kueh is a must during a fullmoon of a newborn together with red eggs to symbolize the happiness of the arrival of a new family member.

    Ingredients for the Ang Ku Kueh

   Before Steaming

   

    After Steaming

Materials :

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

Peanut Filling:

300g raw unsalted peanuts (without shells)
1 tbsp white sesame seeds
1 tbsp oil
2 tbsp water
100g sugar
.
- 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:

1. Boil the sweet potatoes for 10-15 minutes till cooked and soft. Mash the sweet potatoes.
2. Mix the red colouring into the cup of warm water.
3. 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.
4. 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.
5. 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.
6. Place the prepared Ang Ku Kuehs in a steamer and steam for 10 minutes on high heat.
7. Remove the Ang Ku Kuehs from the steamer and apply a coat of oil to prevent them from sticking