This is my second attempt at making angku kuih. In my previous post (purple sweet potato angku kuih), I remarked that the dough was too soft for my liking. Today, I replaced the rice flour with extra glutinous rice flour. The dough turned out to be what I want, it is a little more chewy than the purple sweet potato angku kuih. I am pleased with this recipe.
Recipe: (yields 24 - 25 medium size kuihs)
300g glutinous rice flour
100g sweet potato (steamed and mashed)
250g warm water
1 tablespoon fine sugar
1.5 tablespoon corn oil
1/2 teaspoon green colouring and pandan flavouring
300g peeled split mung bean
200g sugar (suit individual taste, may add more or less)
3 tablespoon cooking oil
Banana leaves - cut into 24 -25 small round pieces, bigger than the cavity of the mould
1) Soak mung bean for 2 hours. Drained and steamed for 45 minutes until softened.
2) Blend until fine paste is achieved.
3) Heat the oil, fry paste, sugar and oil until sugar dissolved and slightly dry.
4) Scale 28g each portion and roll into balls.
1) Combine dough ingredients and knead till it forms a pliable dough. Divide dough into 27g each portion, roll into balls. Flatten the ball using a rolling pin or with your palm.
2) Spoon the filling and bring all edge together to form a ball again.
3) Place the kuih into a lightly dusted with glutinous flour mould, press it to set the shape.
4) Knock out the kuih and place it on a greased banana leaf.
5) Steam on medium heat for 10 -12 minutes.
6) Remove the kuihs from heat, brush lightly some cooking oil on the surface.