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].

23 comments:

  1. 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.

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

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

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

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  5. 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.

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

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

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

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

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  10. 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.

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

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  12. 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.

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  13. 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.

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  14. 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.

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

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

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  17. w0w, My favourite colour and flavour akk.

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  18. 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.

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

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  20. 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.

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

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