Pumpkin Qin Jian Ban Angku Kuih

There are so many pumpkin angku kuih recipes which I love to try.  Finally, I started off with Cheah's recipe [here].

Done step by step, it isn't difficult at all. 
First - prepare the filling and refrigerate until required.
Second - prepare the pre-prepared skin dough and refrigerate until required.
Third - complete preparing the skin dough the with remaining ingredients and use right away or chill it for several hours in the fridge until required, then mould the AKK for steaming.
With the filling, I was able to make 14 pieces of Qin Jian Ban and 12 pieces of round AKK mould.  I doubled the portion of skin dough to make this quantity.  The number you can make depends on the size of your moulds.

Verdict - filling is tasty [savoury sweet] and the AKK skin is soft and chewy.  Nice natural yellow colour.

Ingredients for Filling [makes 14 pieces of Qin Jian Ban AKK and 12 round AKK]

150 gm split mung beans - soaked overnight 

80 gm granulated sugar 
1/2 tsp salt (or to taste) 
2 tbsp oil 
4 small shallots - chopped

1. Rinse, drain and rinse the mung beans.  Place in a steaming tray, steam for about 30 minutes or till soft. While hot, blend them with about 3/4 cup of water till it forms into a paste or use the back of a cleaver to press the beans on a clean board.
2. In a non-stick pan, saute the shallots with the oil till fragrant, add in the mung bean paste, sugar and salt.  Fry till it leaves the sides of the pan. The taste of the paste is sweet enough for me.
3. Dish out and let cool. Cover with cling wrap and keep refrigerated till ready for use. 
4. Roll out into balls of 12 to 15 gm if using the Jin Qian Ban mould or 45 to 50 gm for the normal AKK mould.
   
    
    
    

Ingredients for 1 Portion of Dough 
 [double portion of this recipe makes 14 pcs of Qin Jian Ban AKK and 12 pieces round AKK]

Ingredients for Pre-prepared dough
150 gm glutinous rice flour
125 ml water 

1. Mix these two ingredients to form a dough, cover and refrigerate overnight in a plastic container.

 

Remaining Ingredients for Dough
100 ml water [less water if mashed pumpkin is too wet]
2.1/4 tsp rice flour
2 tsp castor sugar
1 tbsp oil  
40 gm glutinous flour (add this sparingly, may not need the whole amount) 
100 gm mashed pumpkin [prepare this earlier by steaming] - make sure is not too wet, you may need more glutinous rice flour

Banana leaves, cut into bigger size than the moulds, greased with oil.

1. Mix water with the rice flour, sugar and oil. Mix till smooth. Cook over low heat, stirring to make a smooth paste. Leave to cool. 
2. Add rice flour paste to the mashed pumpkin and the 'pre-prepared dough' and mix well.
3. Gradually and sparingly add in the 40 gm glutinous rice flour.  Knead lightly till well mixed. Dough should be soft and moist but not sticky.   Cover and rest dough for about 30 minutes.
4. Weigh out dough accordingly, 12 to 15 gm for the mini kuih and 45 to 50 gm for normal size kuih.
   
    
    
    

Assembling the kuih

[for this step, can refer to my previous posts on AKK, here] 

1. Flatten the dough, wrap with the filling, shape into a ball and press into the lightly rice flour dusted moulds. Knock out the kuih and place onto a piece of greased banana leaf. 
2. Heat up a steamer and steam the kuih on medium heat, 3  minutes for Qin Jian Ban mould [mini kuih] or 6 minutes for normal size kuih or until cooked through. Using bamboo steamer, I steamed the kuih for 8 [Qin Jian Ban] and 10 [round AKK mould].
3. Remove from steamer and immediately brush the kuih with some oil. 
   
    
    
    
    
   
   Pumpkin Qin Jian Ban Angku Kuih
   
    
   
   Pumpkin Round Angku Kuih

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

Also submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.