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.
Recipe Source - Happy Flour
Ingredients - Mung Bean Filling
150 gm mung beans
80 gm sugar
1/2 tsp salt
2 tbsp oil
- Soak mung bean overnight and steam for 35-40 minutes until soften.
- Blend immediately into a fine paste.
- 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.
- 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
- 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.
- 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].
- Thaw and knead the dough again before use [if dough is dry add some water and if wet add some glutinous flour].
[I made only 20 pieces as I prefer thicker angku kuih skin]
Shaping the Kuih
- Divide dough into 20 equal portions and roll it into a ball.
- Divide mung bean paste into 20 equal portions.
- 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].
- 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].
- Knock out the kuih and place it on banana leaf.
- Arrange kuih in a steamer tray [allow some space in between the kuihs].
- Bring water to boil in a steamer. Place tray on the steamer, steam kuihs for 5 minutes over high heat [depends on individual stove].
- Remove lid and continue steaming for 6-7 minutes or until cooked.
- 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].
- 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].