Ang Ku Kueh I

  

Ingredients:

600g glutinuous rice flour

14 tbsp cooking oil

4 tbsp sugar

1/2 tsp red colouring

400ml coconut milk

a pinch of salt

Method:

1. Remove 100g of glutinous rice flour and boil with 100ml water till of a thick paste.

2. Boil coconut milk with a pinch of salt and pandan leaves and set aside to cool.

3. Sift the remaining 500g glutinous rice flour onto table. Add the sugar and red colouring, mix well and add the coconut milk gradually. Mix well and knead for a while, then add in the cooked dough. Knead again adding the oil gradually and knead until dough is pliable and smooth. Rest dough for 30 minutes.

4. Divide dough into even portions depending on the mould you are using. For each kueh ku, the quantity of the dough and the filling should be the same.

5. Clean banana leaves and cut into pieces slightly bigger than the mould because the leaves will shrink when steamed.

6. Flatten each piece of dough to form a thin skin and wrap with a ball of tau sah. Press the dough ball into the mould, knock the mould gently to dislodge the kueh ku and place it on a piece of banana leaf.

7. Steam kueh koo over medium heat for 8-10 minutes. Remove the steamer lid to let out excess steam in between steaming time so that you will have a nicely shaped kueh ku. When cooked, remove and brush with a little oil to prevent sticking.

Sweet Bean Paste:

600g dried split green beans

450g sugar

300ml water

2-3 pandan leaves

Method:

1.  Wash and soak green beans for 4-5 hours.

2.  Drain beans and place in steamer lined with a piece of cloth.  Add pandan leaves and steam over high heat for 30-40 minutes or until beans are cooked.

3.  Whilst hot, blend beans till fine or they will harden when cooled down.

4.  Boil sugar with 300ml water and pandan leaves till sugar dissolves. Add in the ground beans and continue to cook over slow fire, stirring constantly, until dry and rollable. Leave to cool before using.

Salty Bean Paste:

600g dried split green beans

10 shallots, skinned & sliced

10 tbsp cooking oil

10 tbsp sugar

2 tsp ground pepper

2 tsp salt

1 tbsp ginger pulp

2 tbsp ginger juice 

300 ml water

Method:

1.  Prepare beans as for Sweet Bean Paste. (step 1 to 3).

2.  Fry sliced shallots in the cooking oil until golden brown, drain and set aside.

3.  Fry the ginger pulp in the onion oil until fragrant, add ground pepper and fry for a while more.

4.  Add ginger juice, salt, sugar, water and mashed bean paste.  Continue to fry over slow fire until dry then add in the fried shallots.

5.  Leave to cool before using as filling.