As mentioned earlier, I'm not into making kueh-kueh so far because of its perceived difficulty, and especially if it calls for homemade paste-like fillings. Until now that AB's theme is traditional kueh that I started 'looking seriously' into kueh recipes from books as well as many wonderful blogs.
There are many recipes that caught my eye, especially this purple sweet potato ang ko kueh from Frozen Wings and Honey Bee Sweets. I'm sold! I love the purple hue, and what's even more comforting to know is that the colour is 100% natural from the root, no addictives! Since I've have some left-over lotus seed paste from my earlier hakka pumpkin kueh post, it makes life easier (haha .... being lazy). Like HBS, I love peanut fillings ang ku kueh, so this would be next on the list. Of course, the mung bean fillings seems pretty easy & straight-forward to prepare, so I would give it a try too!
(Recipe yields 24 pieces)
Purple sweet potato ang ku kueh skin
200g sweet potato, steamed and mashed
300g glutinous rice flour
1 tbsp rice flour
2 tbsp caster sugar
4 tbsp cooking oil
200ml water (I added slightly more as the dough was a bit dry)
*Filling: About 200g - 250g lotus seed paste
1. In a large mixing bowl, knead all the ingredients together and gradually adding the water as needed. The dough should be a soft pliable dough but not sticky.
2. Cover the dough and let rest for 20 minutes.
3. Rinse the banana leaf with hot water and dab dry it. Cut out oval shapes slightly bigger then the kueh size. Brush with some vegetable oil on the surface.
4. Divide the dough into 30g each and roll round.
5. Flatten the dough, place about 1 heap tbsp of filling in the middle, then wrap and seal nicely.
6. Place in the mould which is slightly dusted with rice flour and press down with some pressure.
7. To unmould, knock on the side of the table and let the kueh gently fall out on to your palm.
8. Place kueh on greased banana leaf and arrange on a steaming tray.
9. Steam at medium high heat for 10 minutes.
10.Brush some cooked oil over the surface of the cooked kuehs to prevent sticking.
I'm submitting my post to Aspiring Baker #12: Traditional Kueh hosted by Small Small Baker this month.