These Black glutinous rice Angku Kuih was made quite some time ago but I had to put the post on hold as I was pre-occupied with the posts for Chinese New Year Cookies. The dough was prepared a day before and kept refrigerated till ready for use. These angku kuih was soft and chewy and I must thank Happy Flour for sharing this recipe.
Recipe for Black Glutinous Rice Angku Kuih
130 gm glutinous rice flour
50 gm sweet potatoes, peeled, steamed, mashed
20 gm black glutinous rice flour
125 ml water (to add sparingly)
1/2 Tbsp oil
150 gm split mung beans
80 gm – 100 gm sugar
1.1/2 Tbsp oil
Soak the beans overnight, steam for 35 to 40 mins. or till soft.
While hot, blend the beans with 1 cup of water.
Heat up oil in a pan and fry the bean paste with sugar till it forms into a paste, leave to cool.
Mix all the ingredients together, knead to form a soft dough, adding in water sparingly.
Wrap wiht clign wrap and rest in the fridge for 1 to 2 days. (This is to allow the flour to absorb the liquid).
Let dough rest in room temperature, knead before use. (If dough is dry, add water, if dough is wet, add some glutinous rice flour).
Dust the mould with some rice flour.
Pinch some dough to form a ball, flatten, put in the filling, wrap up into a ball and place the ball of dough into the mould. Press it in a bit and knock out the kuih. Place the kuih onto a greased banana leaf.
Steam under medium heat, small kuih for 3 mins. while the big ones take 6 mins.
Remove the kuih and immediately brush on some oil.
Let cool, serve.
Note : Small kuih – 15 gm dough/15 gm filling. Big kuih – 50 gm dough/50 gm filling.