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.
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CHINESE VERSION: 黑芝麻红龟糕
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.
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.
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
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Equipment
- 1 Angku mould 35-gram mould, about 6 cm x 5.5 cm
Ingredients
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
Instructions
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.
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Nutrition (per serving)
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