Tuesday, February 25, 2014

Purple Sweet Potato Angku Kuih #1

I made some Angku Kuih following Happy Flour's recipe Purple Sweet Potato Angku Kuih.  The angku kuih skin was not that difficult to make as I used the mixer with paddle hook to do the kneading.  The dough was easy to handle compared to using hand to knead [my next post] where the dough is very sticky as it uses boiling hot water.
For the mung bean filling, I modified slightly on the sugar and oil as I find the filling a bit on the dry side.  The paste is not sweet at all.
I used a 6-7 cm size Angku Kuih wooden mould [makes about 18 pieces].
The angku kuihs stay soft and chewy for 2-3 days.   During hot season, it is advisable to finish eating these kuihs as soon as possible as they won't keep long.
Recipe Source - Happy Flour
Ingredients - Mung Bean Filling
150 gm mung beans
80 gm sugar
1/2 tsp salt
2 tbsp oil
  1. Soak mung bean overnight and steam for 35-40 minutes until soften.
  2. Blend immediately into a fine paste.
  3. Heat a wok and fry paste with sugar, salt and oil.  If it is too dry, add in some water during the frying process.  Once the filling can be bind into a ball, then it is ready.  The paste can be prepared a day ahead and refrigerate until required.
  4. Set aside to cool.
Ingredients - Skin Dough [Weighs about 650 gm]
300 gm glutinous rice flour
100 gm purple sweet potato [steamed and mashed] - can use about 150-200 gm for deeper colour
280 ml water [more or less]
1-2 tbsp oil
  1. Mix all the ingredients [except water] in a mixing bowl.  Gradually add in the water and knead into a soft dough [you may need more or less water depending on the moisture of the sweet potato].  I used a mixer with paddle hook to do the kneading.
  2. Wrap dough in a plastic bag and rest in the fridge for 1-2 hours or even overnight [this way the angku skin will be stay softer and chewy for 2-3 days].
  3. Thaw and knead the dough again before use [if dough is dry add some water and if wet add some glutinous flour].
banana leaves [cut into number of pieces required - must be bigger than the cavity of the mould
[I made only 20 pieces as I prefer thicker angku kuih skin]
Shaping the Kuih
  1. Divide dough into 20 equal portions and roll it into a ball.
  2. Divide mung bean paste into 20 equal portions.
  3. With your thumb, make a hollow in the dough and shape it into a bowl [you may need to oil your palm to prevent sticking].
  4. Wrap filling in dough and seal the opening.  Place the kuih into a greased mould and press it to set the shape [must grease the mould every now and then for wooden moulds].
  5. Knock out the kuih and place it on banana leaf.
  6. Arrange kuih in a steamer tray [allow some space in between the kuihs].
Steaming Angku Kuih
  1. Bring water to boil in a steamer.  Place tray on the steamer,  steam kuihs for 5 minutes over high heat [depends on individual stove].
  2. Remove lid and continue steaming for 6-7 minutes or until cooked.
  3. Remove tray and brush surface of kuihs with oil [this allow the skin to absorb the oil while it's hot and to give a shine to it].
  4. Remove kuih to cool on a wire rack [the print will be obvious when oil has been absorbed into the skin when it's cooled].


Rumbling Tummy said...

Love the vibrant purple.

Kimmy said...

Hi Edith, see my next post. The colour tone is deeper but bare in mind, it will change after a day. Best to finish eating the kuihs within 1-2 days.

DG said...

Really love the natural purple colour of your Angku Kuih. Really pretty :)

Victoria Bakes said...

i love AKK... and i love purple sweet potato even more! this is just a dream come through snack

Jozelyn Ng said...

Nice angku, looks delicious.

Veronica said...

I love the beautiful vibrant purple in your angkukuih. Wish I could find these kind of purple sweet potatoes here.

PH said...

Kimmy, I love the purple colour of your angku kuih! These days there are so many types of filling but I still prefer mung bean.

QembarDelites said...

Very pretty looking angku, unfinished angku can pan fry till the skin is crispy...quite delicious!

Kimmy said...

Hi DG, whenever possible, it's good to use natural food colour which looks good.

Kimmy said...

Hi Victoria, surprisingly many people still loves traditional kuihs like this. BTW, store bought ones are getting costly.

Kimmy said...

Hi Jozelyn, these are soft and chewy. I like it with less filling and thicker skin, hehehe!

Kimmy said...

Hi Veronica, happens to be Chap Goh Mei time, sweet potatoes of various colours are in abundance for cooking 'Pengat'/Bubur Cha Cha. You can try to get the Japanese purple sweet potatoes from the supermart.

Kimmy said...

Hi Phong Hong, my mum said so too and this filling keeps well for longer time than the coconut filling.

Kimmy said...

Hi Jeannie, you are right. Sprinkle a little salt when frying makes it taste - yummy. I have yet to try AKK with beet root like yours.

Kimmy said...

Hi Jeannie, you are right. Sprinkle a little salt when frying makes it taste - yummy. I have yet to try AKK with beet root like yours.

Jessie-CookingMoments said...

Kimmy, looking at your AKK has reminded me that I didn't have any during my recent trip back to M'sia.I like the purple colour of your AKK, purple sweet potato is also my fav vegetable.

Unknown said...

I have been wanting to make these! Love the purple colour.

Esther Lau said...

Hi Kimmy, your purple angku kuih very sui ya :)

Veronica's Kitchen said...

w0w, My favourite colour and flavour akk.

Kimmy said...

Hi Jessie, I saw you AKK post too. Love your AKK mould and of course the lovely AKKs. I'm also interested in your cake with meat floss but didn't know the exact name.

Kimmy said...

Hi Mich, my blogger friends have made lovely AKK and I was so tempted to try them too.

Kimmy said...

Hi Esther, I borrowed this AKK mould [generations old] from a friend. I'll try more recipes first before investing in a big one that has several designs.

Kimmy said...

Hi Veronica, quite an attractive natural colouring. I like it too.