Sunday, January 21, 2018

Angku Kueh

Angku Kueh

Glutinous Rice Flour 糯米粉 – 200g
Mashed Potato 马铃薯泥 – 125g
Carrot Juice 萝卜汁 – 160g
Sugar – 5g
Oil – 3 Tbsp

Split Mung Beans 扁绿豆 – 150g (soaked overnight, steamed and mashed 浸泡隔夜蒸熟压成泥)
Oil – 2 Tbsp
Salt –  pinch
Sugar – 70-80g
Water – 15 Tbsp

Banana Leaves – some, cut into small pieces.  Greased.

  1. Mix all dough ingredients.  Knead to form a smooth dough. 面团 把所有材料混合搓成面团。
  2. Always cover the dough with damp towel. Greased hands before wrapping the filling with dough. 用湿布把面团盖住。包馅料前把双手轻轻抹上油。

  1. steam soaked mung beans over high heat for 25 minutes or until very soft.  While it is still hot, mash to form a fine paste.
 馅料 用大火把已浸泡隔夜的扁绿豆蒸约25分钟至软。趁热把它压成泥状。
2.Divide dough into equal portions, wrap in filling. Press the dough into angku mould. Unmould and place the kueh on greased banana leaf.
3. Steam at medium heat for about 8-10 minutes.  Lift the lid of the steamer once or twice to release vapour and control temperature.  If heat is too high, angku will not turn out nice.

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