Orange Sweet Potato Angku Kuih

Read through many posts on AKK  recipes/method/steaming procedures that varies.  The only similarity  is that all are edible.  But, what I'm looking for is the kind of AKK that stays soft and chewy for  at least 2-3 days, that does not turn slimy [especially the base].

Because of this, I have been making AKK more often, made possible because it's Qing Ming Festival and angku kuihs are needed for pai pai [prayers].   Hopefully I can find a recipe/method that can result in this kind of AKK.  Was thinking, maybe this kind can only be achieved with preservative added which we never know as most claimed that their AKKs are without preservative yet can stay good for days.

However, with this recipe, I managed to find them comes close to my expectations.  This AKK is very soft and chewy.  I made them around 3 pm and around 2 pm the next day after pai-pai, they stay fresh, soft and chewy.  All were finished by then but I kept a piece to see what will happen to it after another 24 hours.  Hahaha!, I'm very happy, it is still soft and chewy.  I think that's good enough.  Thanks to Ann Low of Anncoo Journal for this lovely AKK recipe.

Array of AKK with homemade Nyonya Huat Kuih [see next post] for Pai-pai [Qing Ming prayers]

You can try with any colour sweet potatoes of your choice.  I doubled the portion of Anncoo's recipe as I needed to make more.  The portion of mung bean paste is just enough for this portion using this mould.   Skin dough weighs 45 gm each and paste filling is about 20 gm.

Recipe Source - Anncoo Journal [with slight modifications]

Ingredients for Skin Dough [TotalWeight - 600 gm]

[makes 18-20 pieces - 2" x 2 1/2" AKK mould]

250 gm glutinous rice flour

180 gm sweet potato paste [orange sweet potatoes] - peeled

1 tbsp sugar

40 ml vegetable oil

some orange [AKK] colouring - optional

160-200 ml pandan water [*]

[*] Boil a few blades of pandan leaves with 500 ml water

 until it's reduced to about 200 ml

1. Cut sweet potatoes into chunks and steam for 20-25 minutes or until soft.  Mash into a fine paste.
2. Place glutinous rice, sugar and oil in a cake mixer [with paddle hook] or in a mixing bowl, add in the sweet potato paste.   Knead to combine ingredients then gradually add in the pandan water [you may need less depending on the sweet potato which could be wet].
3. Knead until smooth [should leave the bowl clean] and the dough is not sticky or too wet [add more glutinous rice flour if it is too wet].   Cover to rest for about 30 minutes before shaping AKK or you can transfer the dough to a plastic bag, tied up and leave to rest in the fridge for several hours or overnight [this is to allow the flour to absorb the liquid well].
4. Divide dough into equal portions according to the size of your AKK mould.  Roll into balls.
5. Flatten dough in your palm and wrap up mung bean filling.  Dust the AKK mould with some glutinous rice flour and your hands to prevent sticking.
6. Mould AKK and knock out into a piece of greased banana leaf.  Place AKK in steaming tray.
7. Steam over high heat for 5-7 minutes, uncover the steamer and continue to steam for 6-7 minutes [this is to prevent the AKK design from disappearing].
8. Remove from steamer to cool on wire rack and immediately brush with vegetable oil to give it a sheen and prevent sticking.
   
   
   
   
   New AKK mould which I bought, just dust with
   flour before moulding AKK 
   
   
   
   

Mung Bean Paste Filling - Total Weight - 400 gm

Ingredients

150 gm mung beans

80 gm sugar

1/2 tsp salt

2 tbsp oil
2-3 pandan leaves

1. Soak mung bean overnight and steam with pandan leaves for 35-40 minutes until soften.
2. Blend immediately into a fine, soft and smooth paste [I used the cake mixer to mix the mung beans ingredients together].  The paste can be prepared a day ahead and refrigerate until required.
3. Set aside to cool.