Ang ku kueh

Ang Ku kueh

Skin:

300gm glutanious flour

1 tbsp rice flour (a must)

200gm sweet potatoes

Water

Knead till well. Then make into balls. Cover with cloth, not to dry the dough

Fillings:

200gm mung beans soak overnite

Drain dry n steam for 15 to 20 minutes

After steaming, blend with 2tbsp oil n 150gm of sugar. Blend to paste. Let it cool down, then make into balls.

Get a wooden mould, dust with lots of glutanious flour. Then use the skin ball, poke a hole in the center n make a well. Chuck the mung beans ball inside. Cover well. Put it into the wooden mould n press against the mould. Make sure u press the side too. Then push the side a bit to leave the mould. Knock the mould against a thick cloth onto ur working too, not to break ur mould n scratch ur table top. Oil the banana leaves. Put the ang Ku kueh on it. Get a wooden mould, dust with lots of glutanious flour. Then use the skin ball, poke a hole in the center n make a well. Chuck the mung beans ball inside. Cover well. Put it into the wooden mould n press against the mould. Make sure u press the side too. Then push the side a bit to leave the mould. Knock the mould against a thick cloth onto ur working too, not to break ur mould n scratch ur table top. Oil the banana leaves. Put the ang Ku kueh on it.

Steam at high fire for 8 to 10 minutes. After steam, brush the kueh with oil.

Mould dust with lots of pulut flour after every use.

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