Learn how to make traditional ang ku kueh filled with homemade sweet mung bean paste. This recipe is easy and with no sweet potato used in the dough yet soft and chewy.
Place the beetroot and water in a blender and blend until smooth. Strain the juice if necessary to get a smooth juice
Prepare the doughs:
Mix the glutinous rice flour with salt, and sugar. Stir to combine. Make a well in a center. Add few drops of food coloring if you don't use natural coloring from pandan juice and beetroot juice
If you use pandan juice and beetroot juice, put them in a saucepan (separately) and bring them to a rolling boil. I suggest boiling a bit extra, about 100 ml extra, in case you need more liquid later,
Pour 250 ml of the hot liquid into the center, reserve the rest for in case you need it later. Use a rubber spatula to start stirring until it forms a crumbly dough. When cool enough to handle, use your hand to knead the dough and add the oil and continue to knead into a soft, pliable and shiny dough. Adds more water as needed to get to a soft pliable state. This is important to make sure your ang ku kueh stays soft after steaming later. Cover and let them rest for 10 minutes. The dough should feels soft and won't break if you knead it.
Shaping the mung bean paste:
The amount of the dough and filling depends on the size of your mould. I have 30, 50, and 60 grams mould. For example if I use 50-gram mould, I can portion 30 grams of dough and 20 grams of filling or 25 grams of dough and 25 grams of filling. I believe you get the idea! Portion out the filling and roll them into balls for easier wrapping
Wrapping:
Portion out the dough about into the size you want. Flatten them with the palm of your hand. Place the filling on the middle and bring all edge together and roll them into a smooth ball again
Dust the mold with some sticky rice flour to prevent sticking and gently knock off excess flour. I roll the dough ball into the flour thinly too. Place the dough ball into the mold. Slightly pressed it down as you stretch them out to fit the mold. Knock the mold once on a countertop (lined with some cloth to minimize banging sound) and the dough will flop out of the mold. Place individual ang ku kueh on a greased banana leave
Steaming:
When the water in the steamer is boiling vigorously, place the ang ku kueh inside the steamer about 1/2-inch apart. Lower the heat t medium and when you cover the lid, let it crack opens about 1/2-inch and steam for 10-15 minutes, depending on how big your ang ku kue. This is very important as it helps to maintain the imprints on the cake and to make sure you ang ku kueh is not flattened. If you steam them on high heat with all the steam trapped inside ,all the imprints will mostly be blurred and cake will expand to the side and flattened.
Remove from the heat onto a plate and then brush with some cooking oil if you like. Let them cool down completely
Storing cooked ang ku kueh:
They can be kept at room temperature (where humidity is low) for about 3 days. If you keep them in the fridge, you just need to reheat them in the steamer for 3-5 minutes, as the skin will toughen. But once reheated, they will be soft again
The cooked ang ku kueh can also be kept frozen in the freezer for up to 3 months and they go from freezer to steamer and steam for 8-10 minutes or until heated through
Storing uncooked ang ku kueh:
Place them on a baking sheet not touching each other and place them in the freezer for one hour and then transfer to a freezer bag and push all the air out and seal the bag. They can be kept in the freezer for up to 6 months. When ready to steam, do not thaw. Steam over medium heat with the lid crack open about 1/2-inch and steam for 15 minutes or until heated through