Pumpkin AngkuKuih - 金瓜红龟粿

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
1/4 sugar
15 ml or more water, depends on the pumpkin water content

Method:
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.

I even made some pumpkin look-alike kuih.