Purple Sweet Potato Ang Ku Kueh
I’ve to thank sweet May of 厨苑食谱 for sending me this double sided pretty mould which has the shape of a peach on one side and the word ‘shou’ 寿 on the other. These two shapes bearing the ‘shou tao’ 寿桃 should be made in red which symbolises a long, healthy life with great fortune for many generations.
Purple Sweet Potato Ang Ku Kueh
Ingredients: Makes about 14-15 pcs
then measure to 100ml)
- Rinse mung beans several times and soak with water in a large bowl (water about 3 inches above mung beans) for 1 1/2 hours, drain well and steam together with 2 pieces of pandan leaves for 15 – 20 minutes or till soft.
- Immediately place cooked mung beans, sugar and vegetable oil in a food processor and blend till fine and smooth and cool down a little. Roll mung bean mixture into small balls for about 22g each and set aside for later use.
- Cut sweet purple potato into chunk and steam for about 15 minutes or till soft. Remove skin and mash with sugar till fine.
- In a large bowl mix glutinous rice flour, mashed sweet potato and vegetable oil together and slowly add in the pandan water. Knead dough to smooth, add a little more glutinous rice flour if you find the dough is still sticky.
- Roll dough into small balls, about 23-24g each. Flatten the dough and wrap the filling into it. Roll into ball and dust with some glutinous rice flour. Press firmly into the mould. Knock out the kueh and place it on to the greased banana leaf.
- Heat up the steamer or wok with boiling water, place the kueh on the steaming tray and steam for about 10-12 minutes.Open the lid to let the steam to escape after 3 minutes of steaming and place the lid back on the wok. note: Wrap the lid with a big cheese cloth to prevent the water drips from the lid onto the kuehs , this also prevent the kueh pattern faded after steaming.
- The kueh will change to darker a colour and slightly expanded. It will shrunk after cooled.
- Remove the kueh from tray, grease some oil on it and leave to cool.
Source: http://www.anncoojournal.com/2013/06/purple-sweet-potato-ang-ku-kueh.html
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