This recipe is another variation of Angku kuih, the orange colour skin is made with orange sweet potato and ground roasted peanut is used as filling.
CHINESE VERSION: 橙薯红龟糕 (花生馅)
Orange Sweet Potato Angku Kuih (Peanut Filling) | MyKitchen101en
Yields: 20 pcs
Ingredients for peanut filling:
- 200 g skinless raw peanut
- 1/8 tsp fine salt
- 65 g sugar
- 2 tbsps cooking oil
Ingredients for skin: (Yields: 465 g)
- 100 g orange sweet potato (diced)
- 80 g + 1/2 tsp plain water
- 100 g + 100 g glutinous rice flour
- 60 g hot water (70°C)
- 10 g icing sugar
- 2 tbsps cooking oil
Preparing peanut filling:
1 Spread peanut in single layer on baking tray, bake at 170°C/340°F for 15 minutes, until golden brown. Set aside to cool completely.
2 Grind roasted peanut until fine with food processor.
3 Add in salt and sugar, mix well.
4 Add in oil, mix well.
Preparing orange sweet potato dough for skin:
1 Steam orange sweet potato for 10 minutes until softened.
2 Blend steamed sweet potato with 80 g of water until smooth, set aside to cool.
3 Mix together hot water (70°C) and 100 g of glutinous rice flour, then add in sweet potato paste, mix well. Combine icing sugar and another 100 g of glutinous rice flour, add to mixture, mix into a dough.
4 Add in more water if needed (about 1/2 tsp), knead until a smooth dough is formed. Add in cooking oil gradually, knead until well blended.
5 Divide dough into 20 portions (23 g each), cover with cling wrap to prevent from drying.
Making Orange Sweet Potato Angku kuih:
1 Prepare 20 pieces (7-cm) round banana leaves, coat 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 Prepare 1 tbsp of peanut filling, shape dough into a bowl, fill with peanut 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 minutes.
5 Lightly coat the surface with some oil.
6 Set aside to cool. (Reminder: When cooled, cover the Angku kuih with cling wrap to prevent it from drying.)