Hello, quite a long time I din't post here. These three weeks, I'm busy & stressful with my daughters's year end exam. Hope she did well in all papers.
To celebrate this relaxing day, I made angku kuih. It's also my daughter's favourite kuih. Later she will be very happy when she is back from school. Will be her lunch as well :-)
This kuih was my 1st attempt. Everytime I just see my mum make, I don't have a chance to make it myself because I don't have a blender to blend the beans for filling. This time, I have.... Heehee....I had redeemed a food processor. So I have a chance to make it! Yeah~
This recipe was from my mum~ I'm going to share it here. I made 2 types of fillings, coconut & mung bean.
• 250g green beans/mung beans
• 130g sugar
• 4 tbsp cooking oil
• 8 pieces pandan leaves
1. Soak beans for 2 hours & steam for 45 minutes with pandan leaves.
2. Blend beans with cooking oil & sugar while it's hot into paste.
3. Roll up 15g-20g paste into balls, depends on your mould's size.
4. Filling can keep in the freezer for 1 month if it's not use.
Skin ( makes 23 ) :
• 200g sweet potatoes ( orange or purple)
• 300g glutinous flour
• 1 tbsp rice flour
• 2 tbsp sugar
• 3 tbsp cooking oil
• 200ml-250ml water ( from steamed potatoes)
** banana leaf ( cut into rounds )**
1. Mash sweet potatoes & add in all ingredients except water.
2. Slowly add in water & mix into a soft dough.
3. Rest dough for 25-30 minutes.
4. Take 30g dough & wrap in filling. Shape it round & press into mould., dusted with extra rice flour.
5. Dislodge kuih & place on greased banana leaf. Arrange kuihs in a steamer. Spray some water on the surface & steam over medium high heat for 8-10 minutes. Depends on your size of the mould.
6. Brush some cooking oil on top of the steamed kuih.
Coconut filling :
• 150g grated coconut
• 150g palm sugar
• 100ml water
• 5 pieces pandan leaves
1. Boil palm sugar, water & pandan leaves till sugar dissolves.
2. Stir in grated coconut, stir-fry till fairy dry, cool before use.
Hope everyone have a nice day !