The filling of Blue Pea Angku Kuih is made with good quality sweet potato which is very sweet (e.g. Japanese sweet potato). A small portion of pumpkin is also added to enhance the color of the paste. Only 25 g of sugar is added to make 250 g of paste, so it can be considered a low sugar angku kuih paste.
Check out other popular Angku Kuih recipes.
CHINESE VERSION: 蓝花红龟糕 (低糖金瓜番薯馅)
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Blue Pea Angku Kuih (Low Sugar Pumpkin Sweet Potato Paste) | MyKitchen101en
Yields: 18 pcs
Ingredients:
For pumpkin sweet potato paste filling: (Yields: about 250 g)
- 200 g yellow sweet potato (diced)
- 80 g pumpkin (diced)
- 3-4 pcs pandan leaves
- ⅛ tsp fine salt
- 25 g fine sugar
- 60 g plain water
- 2 tbsps cooking oil
For dough for skin: (Yields: about 390 g)
- 100 g + 100 g glutinous rice flour
- 60 g hot water (about 70°C)
- 90 g blue pea flower juice*
- 20 g icing sugar
- 2 tbsps cooking oil
For pumpkin sweet potato paste filling:
1 Steam sweet potato and pumpkin with pandan leaves for 20 minutes until very soft. (Reminder: It is suggested to use Japanese sweet potato for making this paste as it is sweeter.)
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2 Add in salt, sugar, and water, and blend until smooth.
3 Transfer to non-stick pan, add in oil, mix until combined.
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4 Cook over medium heat for about 8 minutes, then reduce to medium-low heat and cook for about 3 minutes.
5 Set aside to cool, then divide filling into 18 portions (13 g each), cover with cling wrap to prevent from drying.
For dough for skin:
1 *Blue pea flower juice: Add 110 g of hot water to 1 tbsp full of dried blue pea flowers, set aside to soak for 15-20 minutes, extract 90 g of blue pea flower juice. Set aside to cool.
2 Add hot water (about 70°C, you may use hot water from an electric thermos pot) to 100 g of glutinous rice flour, and mix well. Add in blue pea flower juice, and mix well. Mix icing sugar and another 100 g of glutinous rice flour, add to the mixture, and mix into a dough. Add in cooking oil, and knead until well combined.
3 Divide dough into 18 portions (21 g each), cover with cling wrap to prevent from drying.
Making Blue Pea Angku Kuih:
1 Prepare 18 pieces (7 cm) of round banana leaves, and coat them with oil.
2 Lightly 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 Flatten dough with palm, top with a piece of filling, wrap filling fully with dough, press until firm and shape gently into a ball. Put into mould, press lightly into mould with palm. Tap the mould gently on work top to unmould the filled dough, put onto a piece of banana leaf, then arrange in steamer racks.
4 Steam over medium heat for 8-10 minutes.
5 Lightly coat the surface of Blue Pea Angku Kuih with some oil.
6 Set aside Blue Pea Angku Kuih to cool. (Reminder: When cooled, cover the Angku kuih with cling wrap to prevent it from drying.)
Blue Pea Angku Kuih (Low-Sugar Pumpkin Sweet Potato Paste)
The filling of this angku kuih is made with good quality sweet potato which is very sweet such as Japanese sweet potato
- Angku kuih mould
For pumpkin sweet potato paste filling: (Yields: about 250 g)
- 200 g yellow sweet potato (diced)
- 80 g pumpkin (diced)
- 3 pcs pandan leaves
- ⅛ tsp fine salt
- 25 g fine sugar
- 60 g plain water
- 2 tbsps cooking oil
For dough for skin: (Yields: about 390 g)
- 200 g glutinous rice flour (separate in 2 batches (100 g))
- 60 g hot water (about 70°C)
- 90 g blue pea flower juice*
- 20 g icing sugar
- 2 tbsps cooking oil
For pumpkin sweet potato paste filling:
Steam sweet potato and pumpkin with pandan leaves for 20 minutes until very soft. (Reminder: It is suggested to use Japanese sweet potato for making this paste as it is sweeter.)
Add in salt, sugar and water, blend until smooth.
Transfer to non-stick pan, add in oil, mix until combined.
Cook over medium heat for about 8 minutes, then reduce to medium-low heat and cook for about 3 minutes.
Set aside to cool, then divide filling into 18 portions (13 g each), cover with cling wrap to prevent from drying.
For dough for skin:
*Blue pea flower juice: Add 110 g of hot water to 1 tbsp full of dried blue pea flowers, set aside to soak for 15-20 minutes, extract 90 g of blue pea flower juice. Set aside to cool.
Add hot water (about 70°C, you may use hot water from electric thermos pot) to 100 g of glutinous rice flour, mix well. Add in blue pea flower juice, mix well. Mix icing sugar and another 100 g of glutinous rice flour, add to mixture, mix into a dough. Add in cooking oil, knead until well combined.
Divide dough into 18 portions (21 g each), cover with cling wrap to prevent from drying.
Making Angku Kuih:
Prepare 18 pieces (7-cm) round banana leaves, coat with oil.
Lightly 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.)
Flatten dough with palm, top with a piece of filling, wrap filling fully with dough, press until firm and shape gently into a ball. Put into mould, press lightly into mould with palm. Tap the mould gently on work top to unmould the filled dough, put onto a piece of banana leaf, then arrange in steamer racks.
Steam over medium heat for 8-10 minutes.
Lightly coat the surface with some oil.
Set aside to cool. (Reminder: When cooled, cover the Angku kuih with cling wrap to prevent it from drying.)
This recipe yields 16 pieces.
The nutritional value for reference is of 1 piece.
Where can I buy the mould?
I bought from bakery supplies shop, you may get it online too.
Can I use pandan leaves instead of blue pea flowers?
Yes.