These are before steaming
These are after steaming
Ingredients:
For the dough:
150 gm orange sweet potato/yam - mash immediately after steaming and keep it hot.
150 gm glutinious flour
50 ml thick coconut milk
50 ml hot boiling water
1/4 tsp salt
2 tbsp cooking oil
Filling:
Follow the recipe from Angkoo Ah Mah Chew
Method:
Mix the glutinous rice flour, salt and coconut milk to the hot mashed sweet potato. Knead until dough does not stick to your hands - slightly on the wet side, it will dry out after resting. If the dough is soft and pliable, do not add in the water. Lastly add in oil and knead lightly till dough is shiny. Rest dough for at least 1 hr.
Scale the filling and dough according to the size of the mould. Flatten it and wrap in a filling. Seal and shape into a round/ Dust the mould with a little glutinious rice flour. Press firmly into the mould Knock and dislodge from mould. Place on oiled banana leaf. Continue process with the rest of the dough pieces.
Use tap water and wash off excess glutinious rice flour from the surface. Do it quickly and lightly before steaming the 'ku' over LOW heat for 5 - 10 minutes. Remove the steamer lid after 5 minutes to lower the heat as the pattern will not be as sharp if the heat is too high. Remove from steamer and brush with oil for a shiny surface.
Serves
11 comments:
Lily, this is one of my favorite Kuih from M'sia! Yours looks absolutely beautiful and delicious! I hope I will gather enough courage one day to make these on my own!
Oh! these looks lovely! and thanks for sharing, may you have enough of everything you desires this weekend!
next time I also want to try orange sweet potato ku.
Auntie Lily,
Those 'ku' looks beautiful and delicious! I love your 'durian-turned-mung bean' story! Made me laugh and made my day...
Have a great weekend!
-Lai Kuan
Hi Lily...ur angku looks so pretty and yummy :) I gonna try tis out soon and thks for sharing!!!
Your sweet potato ku looks really good and delicious. Wish I could have one now!
Wow, the colour turns out nice after steaming!
Lily, I loved this Ong Ku, not Ang ku. Hahahahha. Am going to make it these days, also some of the Msian desserts you have in this blog.
Lily, what a great idea to use orange sweet potato as color, the kuih looked so good and delicious. Must try it as my recipe used only 100 gm of sweet potato with 500 gm pulut flour. I oiled the dough when shaping it so it will not stick to fingers and mould. Thanks for sharing this marvelous recipe Lily .
Hi, Lily
I jst wan to find out, if i'm using parchment paper to line the angku..
Do i need to grease the parchment paper?
Pls advice...
TQ..
Doris
doris
greasing will prevent the kuih sticking. Do not use WAX PAPER
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