PURPLE ANG KU KUEH

 

Indulge in the delightful flavors of my Purple Sweet Potato, despite its unappealing appearance in the 

picture. Bursting with sweet yellow mung beans and encased in a thin skin, this dish is worth a second try. I only have a plastic mold, although less traditional is considered cheaper than the wooden one.

Ang Ku Kueh is a favorite among both the elderly and the younger generation. Its steamed preparation makes it a light and enjoyable treat that can be savored without worry cos it is non heaty.

Ang Ku kueh is not my favorite kueh, but it is to my husband.

This recipe was adapted from https://mykitchen101en.com/purple-sweet-potato-hee-pan-xi-ban/

INGREDIENTS:

85 g split mung beans- soak for 3 hours and drained

100 g water

1/4 tsp fine salt

60 g fine sugar

2 tbsps cooking oil

25 g shallots - chopped

SKIN:

80 g purple sweet potato - diced

100 g + 1 tsp plain water

100 g + 100g glutinous rice flour

60 g hot water - 70 °C

10 g icing sugar

2 tbsp cooking oil

METHOD:

1.  Steam mung beans till soft.

2.  Mix water, salt and sugar. Add in steamed mung beans. Blend till smooth.

3.  Heat oil in pan. Fry shallots. Add mung bean paste. Fry over medium heat about 5-6 mins until paste not stick to pan.

4.  Set aside to cool. Divide into 20 portions. Cover in cling wrap tp prevent drying. The size may have to follow your own mould.

5.  Steam purple sweet potato for 15 mins until soft.

6.  Blend with 100g of water until smooth. Cool.

7.  Mix together hot water and 100g of glutinous rice flour.  Add in purple sweet potato paste. Mix well.

8.  Combine icing sugar and another 100g of glutinous rice flour. 

Add to mixture. Mix well. Add in more water if needed, about 1 tsp. Knead until a smooth dough is formed. Add in cooking oil and knead until well blended.

8.  Divide dough into 20 portions. Cover with cling wrap to prevent drying.

9.  Cut 20 pieces banana leaves. Coat with oil.

10.  Lightly coat mould with glutinous rice flour. Tap off ecxess flour. 

11.  Flatten a piece of dough with palm, top with a piece of mung bean filling. Wrap. Press lightly into mould. Tap dough lightly on work top to unmould. Put onto banana leaf. Arrange in steamer rack.

12. Steam over medium heat for 8 mins.

13.  Brush oil on top of ang ku kueh.

14.  Cool the ang ku kueh. Cover with cling wrap to prevent drying.