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.

Pumpkin Mee Hoon Kueh - 金瓜面粉粿

The photo above appears to be of wanton soup, but actually the yellow ingredients are not wanton skin! This dish is my own unique creation. Mee Hoon Kueh (面粉粿) has always been my family's favourite. Being of Cantonese descent, they love soup very much and always finish down to the last drop! The soup stock was my usual and today, I was feeling adventurous and added pumpkin puree into the dough for the kueh.

Recipe: serves 4 to 5

Ingredients:
(A) Dough:
500 g plain flour
100 g  pumpkin without skin (steamed and mashed)
1/2 egg (lightly beaten)
1/4 teaspoon salt
1/2 tablespoon corn flour
200 g tap water (if it is too dry add a little more water or if it is too wet add a little more of  flour).
1/2 tablespoon of cooking oil

Method:
Knead the above ingredient into a smooth and an  elastic dough. Divide them into a few small dough pieces. Put in a container or plastic bag and put them in the fridge for later use.

(B) Make the stock:
Vegetable (cai xin or mali vegetable)
50 g ikan bilis (lightly fried)
500 g pork ribs
2500 ml to 3000 ml water

(C) Prepare ingredients such as minced meat, fish ball, prawns, meat balls, fried ikan bilis, and others to your liking.

Method:
1) Boil the above stock ingredients for 1/2 hour or more. Add salt to taste.
2) Using your fingers, gently pull a corner of the dough into a thin, bite-sized piece. Peel off and place into the boiling stock.
3) Continue to peel and add pieces. Once in a while, lightly stir.
4) While the dough is 3/4 cooked, add in ingredients from (C).
5) Dish out when meat is cooked/soup has boiled.
6) Serve.  Garnish with fried shallots, fried ikan bilis etc

Creamy Pumpkin Soup (2) - 南瓜浓汤

Recipe:

Ingredients: 

1 potato

800 g orange-fleshed pumpkin  (without skin)

100 g large onion, peeled and cut

50 g celery, peeled and cut

150 g carrot , peeled and cut

2 pip garlic

30 g soft butter

1000 ml chicken stock or more, adjust to your liking and preference

Seasoning:

1/2 teaspoon black pepper

salt to taste

Garnishing:

100 ml fresh cream

Mixed herbs (optional)

Method:

1)  Peeled pumpkin, discard seeds and cut into pieces.  

2)  Melt butter in a large, deep pan over low heat. When hot, saute onion,  garlic until fragrant.  Add pumpkin, celery, carrot, potato cook for 5 to 10 minutes, then add stock.  Bring to a boil and simmer on low heat until vegetables are soft.

3)  When soup is done, let it cool  slightly, then transfer to a blender in 2 batches and blend until smooth and fine.

4)  Transfer blended soup to a clean pot and reheat over medium-low heat until  hot (keep stirring while cooking).  Add salt and pepper to taste.

5)  Add fresh cream and mixed herbs, serve.

ENJOY