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].