Angku kueh

Angku kueh

Traditionally angku kueh was made by the chinese for significant events. They used  red because it is an auspicious colour to the Chinese as it represent fortunes and prosperity.

I must admit this is my first time making angku kueh . I never thought of making angku kueh as it is readily available at my daily market . However during this quarantine period , I was looking to make something different and angku kueh popped into my mind. And yes I'm glad I made it . My angku turned out to be amazing. Chewy , sticky and not overly sweet. Just the way I like it .

Ingredients: 

Skin

: 1/8 tsp  - orange - red coloring

: 300 ml - hot water

: 400g - glutinous rice flour

: 150g - orange sweet potato peeled, steamed

              and mashed

: 4 tbsp - sugar

: 2 tbsp- oil

: Banana leaf cut into rectangle to fit the size 

  Of the mould 

: Oil for greasing

Filling

: 300g split green beans

: 300g sugar ( suited to your taste)

: 4 tbsp oil

1. Wash, drain and soak the beans for an

    hour.

2. Boil the beans with water just covering them on medium heat for 30 minutes or until soft and mushy ( keep the pot partially open to prevent boiling over).

3. Blend into a paste . Transfer to a non stick pan.

4. Combine boiled beans with sugar and oil. Stir continuasly over a medium heat until it becomes thick and binds together.

5. Cool and shape the beans into balls. Cover with cling wrap to prevent from drying.

To make the skin

1. Prepare banana leaves and coat lightly with oil.

2. Add coloring to the boiling water and set aside.

3. Sieve glutinous rice flour into a bowl. Add mashed sweet potato, oil, sugar . Stir until combined. 

4. Add hot water little at a time and continue to kneed for a smooth dough

5. Flatten a piece of dough to 1/2 or 1/4 inch thickness.

6. Put a ball of filling in the center and wrap the skin over the filling to cover it completely. Roll lightly to smooth the surface.

7. Lightly dust the angku mould with glutinous rice flour and press the filled ball dough into the mould .

8. Knock the mould gently against the table . Dislodge the angku and turn it out.

9. Place angku on a lightly greased banana leaf . Steam over a medium heat for 5 to 7 min. Open lid to depressurize and continue steaming for another 10 min with the lid open. 

10. Lightly brush steamed angku with oil.

11. Set aside to cool. When cooled , cover the angku kueh with cling wrap to prevent it from drying. 

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