Besides taro paste filling, the skin of Taro Paste Angku Kuih is made with taro paste too. Since the colour of taro is light, dark brown sugar is added to yield a light brown colour skin.

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

CHINESE VERSION: 芋泥红龟糕

Angku Kuih with Taro Paste
Angku Kuih with Taro Paste
 

Taro Paste Angku Kuih | MyKitchen101en

Yields: 20 pcs

Ingredients for taro paste filling: (Yields: 270 g)

  • 240 g steamed taro*
  • 70 g fine sugar
  • ¹⁄₁₆ tsp fine salt
  • 1 tbsp cooking oil

Ingredients for taro paste skin: (Yields: 450 g)

  • 80 g steamed taro*
  • 45 g dark brown sugar
  • 50 g + 1 tsp plain water
  • 100 g + 100 g glutinous rice flour
  • 60 g hot water (70°C)
  • 2 tbsps cooking oil

(*Steamed taro: Steam 320 g of taro with 4 pieces of pandan leaves for 20 minutes until very soft, then divide into 80 g and 240 g.)

For taro paste filling:

1 Combine steamed taro, sugar, salt and oil in a sauce pot, mash into paste. Cook over medium heat for 5 minutes. Reduce to medium-low heat, cook for another 2-3 minutes, until you have a smooth paste. Set aside to cool.

Taro Paste Angku Kuih
 

2 Divide filling into 20 portions (13 g each).

Taro Paste Angku Kuih

For taro paste skin:

1 Combine steamed taro, dark brown sugar and 50 g of water, blend until smooth, set aside to cool.

Taro Paste Angku Kuih

2 Mix together hot water (70°C) and 100 g of glutinous rice flour, then add in cooled taro paste, mix well. Add in another 100 g of glutinous rice flour to mixture, mix into a dough.

Taro Paste Angku Kuih
 

3 Add in adequate water according to the dampness of the dough (about 1 tsp), knead until a smooth dough is formed. Add in cooking oil, knead until well blended.

Taro Paste Angku Kuih

4 Divide dough into 20 portions (22 g each), cover with cling wrap to prevent from drying.

Taro Paste Angku Kuih

Making Taro Paste 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 Shape dough into a bowl, fill with taro 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 minutes.

5 Lightly coat the surface of Taro Paste 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.)


Angku Kuih with Taro Paste

Taro Paste Angku Kuih

Besides taro paste filling, the skin of Taro Paste Angku Kuih is made with taro paste too. Since the colour of taro is light, dark brown sugar is added to yield a light brown colour skin.
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Prep Time 1 hr
Cook Time 10 mins
Total Time 1 hr 10 mins
Course angku kuih
Cuisine Chinese
Servings 20 pieces
Calories 95 kcal

Equipment

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

Ingredients
  

Ingredients for taro paste filling: (Yields: 270 g)

  • 240 g steamed taro*
  • 70 g fine sugar
  • ¹⁄₁₆ tsp fine salt
  • 1 tbsp cooking oil

Ingredients for taro paste skin: (Yields: 450 g)

  • 80 g steamed taro*
  • 45 g dark brown sugar
  • 50 g + 1 tsp plain water
  • 100 g + 100 g glutinous rice flour
  • 60 g hot water 70°C
  • 2 tbsps cooking oil

Instructions
 

FOR TARO PASTE FILLING:

  • Combine steamed taro, sugar, salt and oil in a sauce pot, mash into paste. Cook over medium heat for 5 minutes. Reduce to medium-low heat, cook for another 2-3 minutes, until you have a smooth paste. Set aside to cool.
    Taro Paste Angku Kuih
  • Divide filling into 20 portions (13 g each).
    Taro Paste Angku Kuih

FOR TARO PASTE SKIN:

  • Combine steamed taro, dark brown sugar and 50 g of water, blend until smooth, set aside to cool.
    Taro Paste Angku Kuih
  • Mix together hot water (70°C) and 100 g of glutinous rice flour, then add in cooled taro paste, mix well. Add in another 100 g of glutinous rice flour to mixture, mix into a dough.
    Taro Paste Angku Kuih
  • Add in adequate water according to the dampness of the dough (about 1 tsp), knead until a smooth dough is formed. Add in cooking oil, knead until well blended.
    Taro Paste Angku Kuih
  • Divide dough into 20 portions (22 g each), cover with cling wrap to prevent from drying.
    Taro Paste Angku Kuih

MAKING TARO PASTE 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.)
  • Shape dough into a bowl, fill with taro 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).
  • Steam over medium heat for 8 minutes.
  • Lightly coat the surface of Taro Paste Angku Kuih with some oil.
  • Set aside to cool.

Video

Notes

*Steamed taro: Steam 320 g of taro with 4 pieces of pandan leaves for 20 minutes until very soft, then divide into 80 g and 240 g.
Reminder: When cooled, cover the Angku kuih with cling wrap to prevent it from drying.

Nutrition (per serving)

Calories: 95kcalCarbohydrates: 19gProtein: 1gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 11mgPotassium: 112mgFiber: 1gSugar: 6gVitamin A: 12IUVitamin C: 1mgCalcium: 10mgIron: 0.1mg
Keyword angku kuih, taro angku kuih
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