This recipe is another variation of Angku kuih, the orange colour skin of Orange Sweet Potato Angku Kuih is made with orange sweet potato and it is filled with freshly roasted ground peanut which has a nice fragrance.

Check out our Angku Kuih recipes collection: https://mykitchen101en.com/category/kuihs-pastries/sweet/angku/

CHINESE VERSION: 橙薯红龟糕 (花生馅)

Orange Sweet Potato Angku Kuih (Peanut Filling)
 

Orange Sweet Potato Angku Kuih (Peanut Filling) | MyKitchen101en

Yields: 20 pcs

Ingredients for peanut filling:

  • 200 g skinless raw peanut
  • ⅛ tsp fine salt
  • 65 g sugar
  • 2 tbsps cooking oil

Ingredients for skin: (Yields: 465 g)

  • 100 g orange sweet potato (diced)
  • 80 g + ½ 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 ½ 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 of Orange Sweet Potato 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.)


orange sweet potato angku kuih

Orange Sweet Potato Angku Kuih (Peanut Filling)

This recipe is another variation of Angku kuih, the orange colour skin of Orange Sweet Potato Angku Kuih is made with orange sweet potato and it is filled with freshly roasted ground peanut which has a nice fragrance.
5 from 3 votes

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Prep Time 1 hr 10 mins
Cook Time 10 mins
Total Time 1 hr 20 mins
Course angku kuih
Cuisine Chinese
Servings 20 pieces
Calories 123 kcal

Equipment

  • 1 Angku mould 35-gram mould, about 6 cm x 5.5 cm

Ingredients
  

Ingredients for peanut filling:

  • 200 g skinless raw peanut
  • tsp fine salt
  • 65 g sugar
  • 2 tbsps cooking oil

Ingredients for skin: (Yields: 465 g)

  • 100 g orange sweet potato diced
  • 80 g + ½ tsp plain water
  • 100 g + 100 g glutinous rice flour
  • 60 g hot water 70°C
  • 10 g icing sugar
  • 2 tbsps cooking oil

Instructions
 

PREPARING PEANUT FILLING:

  • 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.
  • Grind roasted peanut until fine with food processor.
  • Add in salt and sugar, mix well.
  • Add in oil, mix well.

PREPARING ORANGE SWEET POTATO DOUGH FOR SKIN:

  • Steam orange sweet potato for 10 minutes until softened.
  • Blend steamed sweet potato with 80 g of water until smooth, set aside to cool.
  • 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.
  • Add in more water if needed (about ½ tsp), knead until a smooth dough is formed. Add in cooking oil gradually, knead until well blended.
  • Divide dough into 20 portions (23 g each), cover with cling wrap to prevent from drying.

MAKING ORANGE SWEET POTATO ANGKU KUIH:

  • Prepare 20 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.)
  • 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.
  • Steam over medium heat for 8 minutes.
  • Lightly coat the surface of Orange Sweet Potato Angku Kuih with some oil.
  • Set aside to cool.

Video

Notes

When cooled, cover the Angku kuih with cling wrap to prevent it from drying.
Bamboo steamer is suggested for steaming.

Nutrition (per serving)

Calories: 123kcalCarbohydrates: 16gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 20mgPotassium: 88mgFiber: 1gSugar: 1gVitamin A: 709IUVitamin C: 0.1mgCalcium: 8mgIron: 0.2mg
Keyword angku, orange sweet potato, peanut filling angku
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