Traditional Angku Kuih

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Since the aunty told me about angku kuih using sweet potatoes does not keep long, I was so tempted to try making angku kuih again without using sweet potatoes or pumpkin etc to see how long it can keep well.  This is the recipe I obtained from the magazine which looks quite easy to follow.  However, I didn't follow exactly the method of kneading the skin dough but instead used my kitchen aid 'the cake mixer' to do the mixing  and kneading.  It was easy and I didn't worry about the hot water  and the dough sticking to my fingers.  The dough turned out to be good - soft and pliable - easy to handle.

For the mung bean paste, I followed the recipe of my previous Angku Kuih [see recipe here] and again this time, I used the cake mixer to beat the steamed mung beans while hot adding in the sugar and oil.  The paste was good, much, much easier.  But make sure the mung beans are not wet after steaming otherwise you will have to fry them over low heat to make into a paste that you can roll into a ball.

1. Put ingredients A into a saucepan, mix well.  Stir cook over low heat until soft dough is formed.
2. Put glutinous rice flour in the mixing bowl [I used cake mixer], add in cooked ingredients A and pour in water and colouring.  Knead into a smooth dough using the paddle hook.
3. Cover and rest for 5 minutes, then knead for 2 minutes, cover and rest for 5 minutes [repeat this kneading and resting for 3 times.  The dough should be moist and smooth and can be used to shape into angku.  [I followed my previous method whereby I kept the dough in plastic bag and leave in the fridge overnight before using.  This would allow the flour to absorb the liquid.  Thaw and knead the dough again before use].

1. Divide dough into small parts [depending on size of angku mould] - mine is about 30 gm.  Shape into ball, flatten and wrap up some filling, about 30gm.  Form into a ball, press into a lightly greased angku mould and knock out.  Must greased the mould now and then to prevent sticking, not necessary if using plastic mould.
2. Line with a piece of greased banana leaf.  Allow a gap in between the kuihs.
   
   
   
   
   

1. Put drained mung beans in a steaming tray with pandan leaves.  Steam for about 30-40 minutes or until soft.  Remove pandan leaves.
2.  Blend into a paste while hot.  Transfer to a wok, add in sugar and oil.  Fry over low heat into a paste.  Dish out to cool before rolling into small balls [can prepare this a day earlier and refrigerate].  Add some water if the paste is too dry during the frying process.

Note: I transfered the steamed mung beans to the mixer and beat it with a paddle hook until a paste is formed.  Add in sugar and oil, continue beat into a paste.  Make sure the steamed mung beans are not wet otherwise, you may have to fry them in the wok over low heat until you get a moist dough that can be rolled into a ball.  The quantity shown in the photos is 3 times the recipe here.

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