Basic angku kueh mix from Kat Kwa. (Old video uses carrot and beetroot powders for colour and traditional method of cooking part of the dough then adding it back to the rest of the dough to help form gluten, otherwise ingredients remain the same). Other flavours from Kat Kwa to try: Red bean paste, Black sesame kueh with peanut filling.
Interestingly for the skin, Rasa Malaysia uses wheat starch in the dough. Meatman (video) and adds wheat starch but they also use mashed sweet potato. What to Cook Today (video) and Kitchen 101 only use glut rice flour.
My mom's mould is 6*8cm.
Ingredients - kueh (makes 18 kueh each 50 - 55g)
Banana leaves
Oil for brushing
250g glutinous rice flour
1 tbsp tapioca starch
2 tbsp sugar
150ml boiling water
60ml water room temp
2 tbsp oil
1 drop pandan essence
Method
1. Cut the banana into ovals and brush with oil. Use lotus leaf or parchment if unavailable (WTCT).
2. Add the tapioca to the glut rice flour. Add the sugar and stir.
3. Create a well and pour in the boiling water. Stir to incorporate with a spatula.
4. Once gluggy resembling bread crumbs, add the room temp water and stir until a dough forms. You may not need to use all the water. You may need to use your hands at the end to form the dough.
5. Add the oil and knead until no dry flour remains.
6. Remove ⅓ of the dough and add 1 drop of pandan essence. Knead the colour in.
7. Add back the remaining dough and knead but not thoroughly to give it that 'tie dye' look. (see video). What to Cook Today suggests rolling dough into balls, covering with cling film and letting rest 10 minutes.
8. I got 501g skin batter. Divide and roll into 18 balls of about 27-30g each.
Filling - Mung bean
200g dried split mung bean
70 ml water
3 pandan leaves, cut up
110g sugar
¼ tsp salt
2 tsp fried shallot oil
A. Steaming method
1. Wash mung bean until water runs clear. Soak for 4 - 5 hours or overnight. What to Cook Today suggests soaking in hot water for 1 hour then steaming only takes approx 20 mins.
2. Drain and pour onto a flat tray. Spread out. Add the water. Put cut pandan leaves on top and steam using medium to high heat for 25 - 30 minutes until soft.
3. Mash with a hand masher while still hot. Add the sugar and mix well.
4. Add salt and oil and mix. Use a stick blender to blend till really smooth. Set aside to cool.
5. Divide and roll into 18 balls of about 20-25g each. (Other recipes say that to be able to roll into balls that don't stick to your hands, cooking in a pan is necessary. Kat doesn't cook because she much less liquid used. Her water:beans ratio of 1:3 but everyone else has the converse of 3:1.)
Note on proportions: WTCT says 50g mould can use 30g dough with 20g filling or 25g dough with 25g filling. Other mold sizes include 30 and 60g molds. For reference, My Kitchen 101 mould is small but also makes 18 kueh. Her 35g mold measures 6*5.5cm, and makes 18 kueh from 240g paste (13g balls) and 400g dough (22g balls). She starts using 75g mung bean with 350g water, 1½ tbsp oil, 65g or 4½ sugar to make 240g paste or 13g balls. 400g dough begins from 200g of glut rice flour (no other flours) making 22g balls. WTCT says can even omit mould and just make oval pattys.
B. IP method - adapted from https://whattocooktoday.com/mung-bean-paste.html and Kitchen 101
200g dried mung beans (yields 640g cooked paste)
140ml water
110g sugar
⅛ tsp salt
2 tbsp oil + 1 tsp lard
1. Place a trivet with 1 cup of water in the IP.
2. Put beans in the tray with the cut pandan leave on top and the water. Set the tray on the trivet.
3. Steam on manual, High Pressure, for 10 minutes and 10 min gradual release release. [I used my two-tiered metal steamer with around 100g per tier and enough water to cover beans aka around 70-75ml.]
4. Drain any excess water. Stick blend while hot. Fry in IP on med heat for 6 mins then turn down and fry med-low heat for 6-7 mins until non-sticky.
5. Set aside to cool then divide into 18 balls of 35g each (depending on mould).
C. Boiling method - http://themeatmen.sg/ang-ku-kueh/
250g dried mung mean
600ml water (When cooking paste, 180g sugar, 110ml peanut oil)
1. Soak 250g dried mung bean for 2 hours.
2. Cook in 600ml water with knotted pandan. Simmer until dry and mung beans soft.
3. Cook on stove over low heat until paste is thick and dry.
Wrapping the filling
1. Prepare the steamer. Bring a wok of water to a rolling boil on high heat.
2. Flatten one ball of dough in your palm. Place a ball of filling in the centre. Working the sides of the dough, slowly work dough upwards to cover up the filling and close the seam. Roll into a ball. (see video)
3. Place the kueh ball in a bowl of glut rice flour, dust off, and press it into the angku kueh mould.
4. Tap and invert kueh onto an oiled banana leaf and place onto the steamer basket. Leave about ½ inch apart between kuehs.
5. Bring steaming basket to the sink. Use a bit of water to rinse excess flour off each kueh.
6. Place steaming basket in the wok and steam. Steam for 8-10 mins on high (10 - 12 mins on med heat) until cooked. If steaming on high, lift the lid every 2 - 3 mins to release the steam and wipe cover (or cover cover in cloth) to prevent dripping. Also high heat will distort the shape/pattern of the kueh.
Notes on steaming from Nonya Cooking: Steam at medium heat. Once the kueh is inside, turn down to steam at low to medium heat. If the heat is too high, lift the lid to release midway otherwise the pattern is lost. Cover lid with cloth so condensation doesn't drip on the keuh. Alternatively, What to Cook Today suggests leaving ½ inch steamer lid ajar and steaming on medium for 10 - 15 mins depending on size of kueh.
Only Kitchen 101 uses bamboo steamer to avoid condensation and steams at medium for 8 minutes. Her mold is small, ie 35g AKK mold of 6*5.5cm.
7. While still hot, remove the kueh and brush with oil.
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