Nuffnang Ads

Followers

Wednesday, November 18, 2015

YAM ANGKU KUIH

This is the first time I came across this recipe in a cookbook. Yam is added into the mung bean filling and glutinous rice flour dough for Angku Kuih.
The AKK turned out very well. The kuih skin is soft and chewy [QQ] and the filling is good as the sweetness is just nice for me. 
My mum and brother in-law ate it and said it is nice.
I have made my AKK in 2 designs,  that is the usual tortoise design and peach design. Recently, I had ‘acquired’ the peach design mold from my MIL’s kitchen and put it to use here. I like the design and moulding the AKK is not difficult at all. I managed to make 12 pieces with the tortoise design and 6 pieces with the peach design from this recipe.
I had prepared the ingredients [filling and skin]  a day earlier and shaping them for steaming the next day. It is quick and easy.
Recipe adapted from a book ‘Pasar Malam Delights’ – slightly modified
Ingredients for Filling:
150 gm spilt green peas – soaked overnight, drained and steamed until soft [about 40 minutes]
150 gm castor sugar [I used 120 gm]
100 gm yam – steamed and mashed
2 tbsp oil
  1. Filling – Put steamed green peas and oil into a blender and blend into a thick paste while still hot [you may need to do it in batches]. 
  2. Transfer to a non-stick pan, add in the remaining ingredients and mix well. Stir ingredients over low heat until it is almost dry but moist. Off heat and leave to cool before shaping into small balls [depends on the size of mold used]. Chilled until required.
Ingredients for AKK Skin:
250 gm glutinous rice flour
3 tbsp coconut milk powder
100 ml blue pea flower water [soak 10 blue pea flower in hot water, strained and let it cool]#
100 gm yam, steamed and mashed
1 tbsp castor sugar
1 tbsp oil
# you can use water with a few drops of purple colouring
1 piece banana leaf – cut into small pieces according to the size of your AKK mold – lightly oiled
  1. Mix all ingredients into a soft, smooth dough. Transfer to a plastic bag, tied up and leave to chill overnight in the fridge.
  2. To Shape AKK - Before shaping, thaw dough to room temperature, then divide into small portions.
  3. Shape into round and flatten it. Wrap up filling and shape with AKK mould.
  4. Put onto greased banana leaves and steam over medium high heat for 10 minutes, lifting the cover halfway through the steaming time to release some hot steam [this helps to keep the design to stay after steaming].
  5. Remove and brush with a little oil while it is still hot. Leave to cool on wire rack.
  6. Store in air tight containers or best to serve soon.
I am submitting this post to Cook Your Books Event #28 [November 2015] hosted by Joyce of Kitchen Flavours

Cook-Your-Books

9 comments:

Karen Luvswesavory said...

Hi Kimmy,
These pretty purple colour AKK look so yummy-licious. I like the last photo that these AKK served in beautiful prints container.

Holy_Food said...

it looks extremely delicious..
very nice.
Thanks for sharing with us..

Kimmy said...

Hi Karen, the purplish colour comes from the blue pea flower. These AKK are good, soft chewy skin and not too sweet filling. BTW, the beautiful container is my antique tiffin carrier which I bought at Hatyai, I think 3 decades ago. I like it very much and 'sayang' to use it often, hehehe!.

Kimmy said...

Thanks Holy Food, these are nice. I'm happy with the results and so presentable at the table when I brought them to my mom's place.

Phong Hong said...

Kimmy, the color of the AKK is very striking and pretty. How I wish I could have one!

Kimmy said...

Hi Phong Hong, truly natural colour from blue pea flowers, so much better than artificial colouring and you can eat without worries. Wish you are nearby too.

Chloe said...

Hi Kimmy. Very vibrant color and interesting filling. Will try this out when I get a chance to do it and update u. Thanks for sharing as always. The filling sweetness at 120gm is ngam ngam ? As I don't like it to be cloying sweet.

Kimmy said...

Hi Chloe, yes, I find the sweetness just nice with 120gm. I don't like it too sweet, in fact I prefer a little sweet/savoury. Usually, I make the skin thicker, then the filling will be lesser and it would not be overly sweet. Do try and you may like it.

kitchen flavours said...

Hi Kimmy,
Very nice angku! I like the lovely colour. Good with a cup of Chinese tea!

Nuffnang Ads

Blog Archive