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
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Equipment
- 1 Angku kuih mould 35-克 mould, about 6 cm x 5.5 cm
Ingredients
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
Instructions
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.)
Video
Notes
This recipe yields 16 pieces.
The nutritional value for reference is of 1 piece.
Nutrition (per serving)
Calories: 88kcalCarbohydrates: 14gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 23mgPotassium: 61mgFiber: 1gSugar: 3gVitamin A: 1955IUVitamin C: 1mgCalcium: 6mgIron: 0.1mg
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