迷你金瓜红龟糕(Mini Pumpkin Ang Ku Kueh)

 红龟糕在安家是一款受欢迎的娘惹糕。

之前分别尝试过 班兰红龟糕和番薯豆蓉红龟糕。

今天开心赴小拇指之金瓜之约，

安迪随缘模出这款久违的红龟糕。

Ang Ku Kueh is pretty well-received at home, so I've tried out two flavors: Pandan Ang Ku Kueh and Sweet Potato Ang Ku Kueh. Since this month is "Pumpkin Month" and I have loads of pumpkin at home, I decided to make a batch of Pumpkin Ang Ku Kueh.

 这回穿上金光闪闪的金瓜泥外皮，再把外形缩小一个尺码，

Q 软的外皮搭上甜香的绿豆泥，

美味加上迷你型，不知觉中，

可是叫人一个接一个，吃个不亦乐乎。

This time, my Ang Ku Kuehs are back with a brand new golden look and a much cuter size. The skin is still as soft and chewy as ever, while the mung bean filling compliments it deliciously. These bite-sized Kuehs will have you asking for more with just a bite!

迷你金瓜红龟糕 
可做20个,4cm x 5cm 的模子


甜绿豆馅：
绿豆瓣 200克
 细砂糖 120克

做法：

1）绿豆瓣浸透最少2小时，蒸直熟软。用搅拌机搅烂。

2）热锅下1大匙油，把绿豆茸加糖炒干至沾黏锅边，盛起备用。

红龟糕皮材料：食谱参考：花娘子

南瓜泥 - 100克

细砂糖 - 1汤匙

清水 - 100克

糯米粉 - 200克

食油 - 25克

做法：

1）把所有的糕皮的材料（除了水）放入容器里。搅拌均匀。
2）慢慢加入清水，将材料搓成面团。大约搓5分钟至面团有点弹性便可。
3）把面团平均分割。搓成圆形，压扁后包入绿豆馅后再搓圆放入涂上少许糯米粉的模型里印出形状。把糕放在一小片涂上少许油的香蕉叶上。
4）蒸锅水滚后，把糕放入蒸4 - 5分钟。

5）蒸好后，在糕的表层涂上少许的食油（玉米油）便可。

* 重量：皮 - 18克  /  馅料 - 9克（大约）

Mini Pumpkin Ang Ku Kueh
Makes 20, using a mould of size 4cm x 5cm


Sweet mung bean filling:
200g mung bean
120g caster sugar
Method:

1) Soak the mung beans for at least 2 hours, then steam them until they're soft and cooked. Mash them using a blender.

2) Heat 1tbsp of oil in a wok. Saute the mashed mung bean and sugar until it becomes sticky, then dish up and leave aside for later use.

Ang Ku Kueh skin: (Recipe adapted from 花娘子)
100g mashed pumpkin

1tbsp caster sugar

100g water

200g glutinous rice flour

25g cooking oil

Method:

1) Mix all the ingredients except water evenly in a container.
2) Add in the water gradually and knead into a dough. Knead for about 5 minutes until the dough is slightly elastic.
3) Divide the dough into equal portions. Roll them into balls then flatten the into circles before wrapping in the mung bean filling. Roll it into a circle again and put it into a flour-dusted mould. Demould and place on a piece of lightly oiled banana leaf.
4) Boil water in a steamer and steam teh kueh for 4 to 5 minutes.

5) Brush the steamed Ang Ku Kueh lightly with cooking oil(corn oil) and you're done.

* Weight of：skin - 18g / filling - 9g(roughly)

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) 

organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and 

hosted by Eileen (Eileen's Diary).