Thursday, 16 March 2017

橙薯绿豆蓉红龟糕( Orange Sweet potato Ang Ku kuih)



安家计划月尾去扫墓,
安迪想着到时自己蒸些发糕,红龟糕之类的。。。。

My family is planning to pay a visit to ancestors for "qing Ming",
so I though I could steam some Ang Ku Kuih as offering.






但是。。。。最近少做糕点,怕是生疏了,
到时不懂要拿什么去拜祭婆婆呢?

However, It has been quite some time since my last steaming.
Thus, I 've decided to get in some practice now to ensure 
I do a good job for Qing Ming.







加入橙薯泥,颜色自然,糕体软Q,
内馅自家炒,甜香不腻,
好吃!
I like the natural orange color,
 soft and chewy texture of the Ang Ku kuih
which is contributed by the mashed orange sweet potatoes.




橙薯绿豆蓉红龟糕
食谱参考: 这里
共做24个(60克)的红龟糕

馅料:
绿豆瓣 180克
幼糖 120克
盐 半茶匙
油 70毫升
水 70毫升

做法
1.  馅料:绿豆瓣洗净,泡水2个小时,沥干水份,蒸20 - 25分钟至熟透,趁热放入搅拌器内打烂。
2.   幼糖,盐,油及水放入锅中煮溶,加入(1)炒至干,待稍凉又带点温热的时候分成24等份,每份约20克。

红龟糕皮材料:
橙色番薯泥 - 200克
细砂糖 - 2汤匙
清水 - 250克
糯米粉 - 400克
食油 - 50克
少许的盐


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,每份大约40克。
4)将小面团搓成圆形,压扁后包入豆蓉馅(每份大约20克)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。
5)蒸锅水滚后,把糕放入蒸7分钟。
6)蒸好后,在糕的表层涂上少许的食油便可。



 绿豆蓉的制作
The preparation of the mung beans filling 





Orange Sweet Potato Ang Ku kuih
Recipe adapted from  :  Here 
Yields 24pcs(60g)Ang Ku Kuih

Mung bean filling :
Mung beans 180g
Caster sugar 120g
Salt 1/2 tsp
Oil 70ml
Water 70ml


Method
1. Clean and soak the mung beans for 2 hours. Strain and steam for 20 -25 minute. Blend with blender while still hot.
2. Melt the sugar ,salt oil and water in a pan, pour in blended mung beans from(1), stir-mix until the mixture is dry.  divide the filling into 24 portion each 20g.

Ang Ku Kueh skin:  
200g mashed sweet potato 
2tbsp caster sugar
250g water
400g glutinous rice flour
50g cooking oil
pinch of salt

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 and pliable .
3) Divide the dough into equal portions of about 40g each. Roll them into balls then flatten the into circles before wrapping in the mung bean filling(about 20g each). 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 the kueh for 7 minutes.
5) Brush the steamed Ang Ku Kueh lightly with cooking oil and you're done.



The home cooked filling is fragrant, and it's sweetness is just to my liking.
Thumbs up for this batch of ang ku kueh













@@@@@ Enjoy ! @@@@@@



5 comments:

  1. Hi Aunty Young
    Very nice golden colour Ang Ku Kueh. I still yet to try make making Ang Ku Kueh. Shall bookmark this and thanks for sharing.

    ReplyDelete
  2. Hi Aunty Young, you are right, needs practice to make them perfect. Lovely AKK so much better than store bought. The last time I made some was during Jade Emperor God's Birthday. My skin dough was perfect but not too happy with the split mungbeans that I bought. The quality wasn't good, the beans weren't evenly cooked even after longer steaming time. Not satisfied, I bought some from another stall to cook Lek Tau Suan [today's post in my blog]. They were so good, fragrant, light and fluffy after steaming.

    ReplyDelete
  3. Aunty Young, your ang ku kuih is perfection! Your ancestors will be very pleased :)

    ReplyDelete
  4. Ooo.... love ang ku kuih so much and yours look really irresistible. Yummm...
    Kristy

    ReplyDelete
  5. 我最爱吃绿豆蓉AKK!
    可是我又懒得煮绿豆蓉,还是来安迪家讨吃好了~

    ReplyDelete

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