Monday, 10 September 2012

Angku Kueh Recipe

This is my second attempt at angku kueh. It is definitely more successful than my previous attempt. I tweaked the recipe a little this time around. Orange ones are edited from previous recipe posted here.

Sweet Bean Paste:
150g dried split green beans
100g sugar
80ml water
2-3 pandan leaves

1.  Wash and soak green beans overnight.
2.  Drain beans and place in a heat-safe plate to steam. Add pandan leaves and steam over high heat for until beans are 'cracked' open or soft.
3.  Blend the beans. Add a little water to blend. Lesser water is best, just put enough so they can be blended.
4.  Boil sugar with 80ml water till sugar dissolves. Add in the ground beans and continue to cook over slow fire, stirring constantly, until dry and rollable. Leave to cool before using. (This takes me another one hour more).

300g glutinuous rice flour
7 tbsp cooking oil
2 tbsp sugar
2 tsp red colouring
200ml coconut milk
a pinch of salt

1. Mix salt and coconut milk.
2. Cook 50g glutinous rice flour with 50ml water till form a thick paste.
3. Sift 250g glutinous rice flour onto table, adding sugar and colouring and mix well. Slowly add in coconut milk.Mix and knead well. Add in cooked dough and continue kneading. Add oil slowly (add-knead-add-knead) until dough is smooth. Rest dough for 30 minutes.
4. Clean banana leaves and cut into pieces slightly bigger than the mould because the leaves will shrink when steamed.
6. Flatten each piece of dough to form a thin skin and wrap with a ball of past. Roll back into balls.
7. Flour the angku mould before putting the balls inside to form the design. This helps in getting them out.
8. Use the cut banana leaves and place them over the mould before hitting the angku out.

 7. Steam angku kueh over medium heat for 8-10 minutes. Remove the steamer lid to let out excess steam in between steaming time so that the water do not flood the poor angkus. (NOT NECESSARY). When cooked, remove and brush with a little oil to prevent sticking.

The final result!


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