Ang Ku Kueh

i think it should name it PINKu Kueh instead ;)
As i din't want to add too much colouring, hence the colour look pretty pale here. Since i'm a kueh newbie, i will settle for something manageable to start with. Secondly, the lazy me want a fuss free ang gu with just mix and knead kinda. Where do i source for recipe? No where else but ask my Sifu Jane's. True enough, ask and you will receive. Thanks Jane, you have always make it easier for me to follow yet yields wonderful results following your recipe.  Thanks for your sharing ;)



Ang Ku Kueh
recipe courtesy of Jane

Ingredients:

(A) 50g rice flour
      110ml water
(B) 250g glutinous rice flour
      30g sugar
      220ml water

(C) 3tbsp oil

*food colouring

fillings: 300g mung beans, 200g sugar

Method:

1. Soak mung beans for 2hrs, steam the beans until soft. Mash the beans.
2. Fry mashed bean with sugar until dry and non stick to wok.
3. Mix ingredient (B) and set aside.
4. Cook ingredient (A) until thick.
5. Mix (A) & (B)  and add in (C) to form a soft dough. Colour your dough.
6. Divide dough into small portions, wrap in fillings and mould it out.
7. Place the "ang ku" on lightly greased banana leaves steam for 7-8 minutes over medium heat. Greased some oil on the surface of "angku" and serve.

I'm submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by Small Small Baker.