The black colour skin of Black Sesame Angku Kuih is contributed by ground black sesame added to it. The filling is black sesame mung bean paste. This angku kuih has a rich black sesame fragrance.
Check out our Angku Kuih recipes collection:
CHINESE VERSION: 黑芝麻红龟糕
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Black Sesame Angku Kuih | MyKitchen101en
Yields: 18 pcs
Ingredients for black sesame paste filling: (Yields: about 265 g)
- 75 g black sesame (toasted)
- 70 g icing sugar
- 40 g split mung bean + 80 g plain water
- ⅛ tsp fine salt
- 50 g water
Ingredients for skin dough: (Yields: about 425 g)
- 25 g black sesame (toasted)
- 20 g icing sugar
- 100 g + 100 g glutinous rice flour
- 60 g hot water (70°C)
- 100 g plain water
- 2 tbsps cooking oil
Directions:
1 Toast 100 g of black sesame in dry pan over medium heat for 3-4 minutes until fragrant. Divide into 25 g and 75 g, set aside to cool completely.
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For black sesame paste filling:
1 Combine 75 g of black sesame with 70 g of icing sugar, process in 2 batches until very fine with grinder.
2 Steam split mung bean with 80 g of water over medium heat for 20 minutes, until very soft.
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3 Combine salt, water and steamed split mung bean, blend until smooth. Add in ground black sesame, blend until well combined.
4 Pour into non-stick pan, cook over medium heat until you have a smooth paste. Set aside to cool completely.
5 Divide filling into 18 portions (13 g each), cover with cling wrap to prevent from drying.
For black sesame skin dough:
1 Combine 25 g of black sesame with 20 g of icing sugar, process until very fine with grinder. Add in 100 g of glutinous rice flour, process until combined.
2 Mix together hot water (about 70°C, you may use hot water from electric thermos pot) and another 100 g of glutinous rice flour, then add in 100 g of water, mix well. Add in black sesame glutinous rice flour, mix into a dough, then knead until smooth. Add in cooking oil gradually, knead until well blended.
3 Divide dough into 18 portions (23 g each), cover with cling wrap to prevent from drying.
Making Black Sesame Angku kuih:
1 Prepare 18 pieces (7-cm) round banana leaves, coat with oil.
2 Coat Angku mould with glutinous rice flour, tap off excess flour. (Reminder: The size of Angku mould used in this recipe is 35-gram mould, about 6 cm x 5.5 cm.)
3 Shape dough into a bowl, fill with black sesame paste filling, wrap filling fully with dough, press until firm and shape gently into a ball. Put into mould, press lightly with palm to fill the mould, tap the mould gently on work top to unmould the filled dough, put onto a piece of banana leaf, then arrange in steamer rack. (Reminder: Bamboo steamer is suggested for steaming.)
4 Steam over medium heat for 8-9 minutes.
5 Lightly coat the surface of Black Sesame Angku Kuih with some oil.
6 Set aside to cool. (Reminder: When cooled, cover the Angku kuih with cling wrap to prevent it from drying.)
Black Sesame Angku Kuih
The black colour skin of Black Sesame Angku Kuih is contributed by ground black sesame added to it. The filling is black sesame mung bean paste. This angku kuih has a rich black sesame fragrance.
- Angku mould
Ingredients for black sesame paste filling: (Yields: about 265 g)
- 75 g black sesame (toasted)
- 70 g icing sugar
- 40 g split mung bean + 80 g plain water
- ⅛ tsp fine salt
- 50 g water
Ingredients for skin dough: (Yields: about 425 g)
- 25 g black sesame (toasted)
- 20 g icing sugar
- 100 g + 100 g glutinous rice flour
- 60 g hot water (70°C)
- 100 g plain water
- 2 tbsps cooking oil
Directions:
- Toast 100 g of black sesame in dry pan over medium heat for 3-4 minutes until fragrant. Divide into 25 g and 75 g, set aside to cool completely.
FOR BLACK SESAME PASTE FILLING:
Combine 75 g of black sesame with 70 g of icing sugar, process in 2 batches until very fine with grinder.
Steam split mung bean with 80 g of water over medium heat for 20 minutes, until very soft.
- Combine salt, water and steamed split mung bean, blend until smooth. Add in ground black sesame, blend until well combined.
Pour into non-stick pan, cook over medium heat until you have a smooth paste. Set aside to cool completely.
Divide filling into 18 portions (13 g each), cover with cling wrap to prevent from drying.
FOR BLACK SESAME SKIN DOUGH:
Combine 25 g of black sesame with 20 g of icing sugar, process until very fine with grinder. Add in 100 g of glutinous rice flour, process until combined.
- Mix together hot water (about 70°C, you may use hot water from electric thermos pot) and another 100 g of glutinous rice flour, then add in 100 g of water, mix well. Add in black sesame glutinous rice flour, mix into a dough, then knead until smooth. Add in cooking oil gradually, knead until well blended.
Divide dough into 18 portions (23 g each), cover with cling wrap to prevent from drying.
MAKING BLACK SESAME ANGKU KUIH:
Prepare 18 pieces (7-cm) round banana leaves, coat with oil.
Coat Angku mould with glutinous rice flour, tap off excess flour. (Reminder: The size of Angku mould used in this recipe is 35-gram mould, about 6 cm x 5.5 cm.)
Shape dough into a bowl, fill with black sesame paste filling, wrap filling fully with dough, press until firm and shape gently into a ball. Put into mould, press lightly with palm to fill the mould, tap the mould gently on work top to unmould the filled dough, put onto a piece of banana leaf, then arrange in steamer rack.
- Steam over medium heat for 8-9 minutes.
- Lightly coat the surface of Black Sesame Angku Kuih with some oil.
Set aside to cool.
Bamboo steamer is suggested for steaming. When cooled, cover the Angku kuih with cling wrap to prevent it from drying.
