Angku kuih is a Chinese traditional food which is usually served during celebration or praying occasions, the soft but chewy skin is made from glutinous rice flour.
In this recipe, pumpkin is paired with purple sweet potato to make Angku with pumpkin skin and purple sweet potato paste.
CHINESE VERSION: 金瓜红龟糕 (紫薯馅)
Pumpkin Angku Kuih (Purple Sweet Potato Paste) | MyKitchen101en
Yields: 18 pcs
Ingredients for purple sweet potato paste filling: (Yields: about 250 g)
- 200 g purple sweet potato (diced)
- 150 g plain water
- 2 tbsps cooking oil
- 1/8 tsp fine salt
- 55 g fine sugar
Ingredients for skin: (Yields: about 450 g)
- 110 g pumpkin flesh (diced)
- 50 g + 2 tsps plain water
- 100 g + 100 g glutinous rice flour
- 60 g hot water (70°C)
- 10 g icing sugar
- 2 tbsps cooking oil
Preparing purple sweet potato paste filling:
1 Bring purple sweet potato and water to the boil in a cooking pot, cook over medium-low heat for 15 minutes until very soft. (Reminder: Keep the pot partially open to prevent boiling over.)
2 Add in oil, salt and sugar, mix well, blend until smooth with blender.
3 Cook over medium heat for 5 minutes, then reduce to medium-low heat and cook for 6-7 minutes, it yields about 250 g.
4 Set aside to cool, then divide filling into 18 portions (13 g each), cover with cling wrap to prevent from drying.
Preparing pumpkin dough for skin:
1 Steam pumpkin flesh for 10 minutes until softened.
2 Blend steamed pumpkin with 50 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 pumpkin paste, mix well. Combine icing sugar and another 100 g of glutinous rice flour, add to mixture, mix well. Add in more water if needed (about 2 tsps), knead until a smooth dough is formed.
4 Add in cooking oil gradually, knead until well blended.
5 Divide dough into 18 portions (25 g each), cover with cling wrap to prevent from drying.
Making Pumpkin Angku kuih:
1 Prepare 18 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 Coat palms with oil, flatten dough lightly with palm, top with a piece of purple sweet potato 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 lightly on work top to unmould the filled dough, put onto a piece of banana leaf, then arrange in steamer rack (bamboo steamer is suggested for steaming). (Reminder: The dough made with pumpkin flesh tends to crack when shaping, coat palms with some oil before shaping will help. When the dough is filled, press until firm to seal any crack. If there is crack when pressing into mould, touch it gently with finger to seal it.)
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.)