Tuesday, December 29, 2020

Pumpkin Ang Ku Kuih - 金瓜红龟粿

Hello, I am back after an absence of (checks my last post) 3 years!?

So I have been baking and cooking everyday for my family, but have just been too lazy to blog. Today I would like to share my humble recipe for pumpkin ang ku kueh. It is an alternative version as compared to my other recipe here.




Ingredients for filling: (Mixed together)

100g  toasted and ground peanut (available at supermarket)
20g fine sugar
Sesame seeds to liking
3 tablespoon creamy peanut butter

For the skin dough:

120g pumpkin (without skin and discard the seed)
100 - 120g glutinous rice flour (depends on the water content of the pumpkin; add glutinous rice flour if too wet)
1 tsp sugar
1 tbsp oil
15ml or more water, depends on the wetness of the dough


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 (if needed) bit by bit. Knead and add oil till form a smooth and pliable dough. If dough is too wet, add more glutinous rice flour.

3)  Scale dough into 20g pcs and roll into balls. Flatten and wrap in 13g filling. Seal and roll into balls. Use a scalpel or equivalent to "carve" out the pumpkin cheeks. Lastly, roll a small piece of pandan leaf and insert at the top as the pumpkin stem. Place on greased banana leave.

4)  Steam over medium heat for 8 - 10 minutes until cooked. Lightly brush with oil. Serve.

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