Rose’s Kitchenette

Ang Ku Kueh II

Ingredients for skin:

300g glutinous rice flour

150g sweet potatoes

2 tbsp sugar

2 tbsp corn oil

250-300ml warm water

1/8 tsp orange red colouring

Banana leaves cut to small circles

Peanut Filling:

300g ground, roasted peanuts

150g caster sugar

some boiled water

Method:

1.  Mix ground peanuts with sugar and add in some water to make into a paste form.  Shape into small round balls of filling for dough.

Method for skin:

1.  Steam cut sweet potatoes for 10-15 minutes till cooked and soft.  Mash through a wire sieve and set aside.

2.  Sieve glutinous rice flour into a mixing bowl.  Make a hole in centre of flour and add the sugar, mashed sweet potatoes and corn oil.  Add the coloured water a little at a time and  mix and knead well until the colouring is even and dough is pliable.  If dough is too dry, add a little more water.  Knead till dough does not stick to the hands adding more oil if necessary.  Let dough rest for  20-30 minutes.

3.  Divide dough into equal portions to fit mould and roll each into a round ball.  Flatten each ball of dough slightly and add a small ball of filling.  Pinch and seal the edges to enclose the filling.

4.   Spread some oil over the dough and press into a kueh ku mould.  Knock mould lightly to dislodge kueh and place on a piece of banana leaf .

5.  Place all the kueh ku in a steamer and steam on high heat for 5 minutes.  Remove lid from steamer to let out excess steam.  Cover and continue steaming for another 5 minutes. 

6.  Remove kueh ku from steamer and brush lightly with corn oil to prevent sticking.  Cover with banana leaves to keep them soft.

(3 votes, average: 5 out of 5)

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May 23rd, 2007 Posted by rose | Nonya Kueh | 6 comments