Hi dear friends. I have been missing for quite a long time.
Today I am back and I present here pumpkin dough angku kuih with peanut filling. This is my first attempt using pumpkin to make the dough. I would like to mention here my recipe is just a guideline. You have to adjust the water or flour portion when making the dough. I used Malaysia pumpkin which contains a lot of water content. When your dough is dry, add little more of water, or if the reverse happens where the dough is wet and sticky, just add a little more of flour. Knead till you get a pliable and smooth dough.
Recipe: (Makes 10)
Ingredients for filling: (Mixed together)
100 g toasted and ground peanut (available at supermarket)
40 g fine sugar
1/8 teaspoon salt
1/2 tablespoon cooled cooked water or coconut milk
1 tablespoon creamy peanut butter
For the skin dough:
120 g pumpkin (without skin and discard the seed)
80 g glutinous rice flour
15 ml or more water, depends on the pumpkin water content
1) Cut pumpkin into pieces, steam and mash whilst hot.
2) Combine flour and sugar with number 1 above. Knead and slowly add in water bit by bit. Knead till form a smooth and pliable dough.
3) Roll each skin dough into balls. Lightly flatten the dough, wrap in filling and sealed properly. Press it into mould lightly and knock out on a piece of greased banana leaf. Finish the rest. Based on the mould that I used, I used 22 g of the skin dough and 18 g of filling.
4) Steam over medium heat for 8 - 10 minutes until cooked. Lightly brush with oil. Serve.