This is my favourite kueh as i remember when i started to work, every evening when i am on my way home will passed by a shop in Jurong west blk 496, i will bought two pcs of ang ku kueh, one for peanut and one for green bean as snacks due to my mum prepared dinner in 8pm only.
I have attended a few lesson from different teacher, one in yew tee and got a recipe from CC and last year i learnt from Judy Koh - Creative Cuillnary school. I have made a few favour, Peanut filling, yam filling (surprisingly the skin as without any colouring, it was the purple sweet potatoes), green bean, green tea, coffee filling and salty black ku kueh, yam and durian filling etc.
SKIN PASTRY:
1 packet of glutinours rice 600g
Cook sweet potatoe 400g
Oil 200g
Water
Colouring, Red for green bean & peanut, green using pandan paste for cocounut, black sesame for black
Method: Mashed sweet potatoe into a bowl with the flour and add water to form a dough , add in colouring and knead till well form and lastly add in the oil
COCONUT FILLING
270g white coconut
70g water
100g gula Melaka
A pinch of salt
Measure 70g of water, put in gula Melaka and salt to melt it and add in white coconut, stir fry and lastly add in 40g of glutinours rice flour to stir and off the gas.
Scoop 15g and make into a ball
Wrap with 17g of green skin and place to the mould to make the shape and transfer to banana leaf.
Steam under boiled water for 5 mins, open the cover lid for a second and cover back and continue steam another 5 mins. Apply oil on top of the kueh and wait for kueh cooling and pack into container
PEANUTS FILLING.
300g of peanut
100g of sugar
oil 3 tablespoon
Roast the peanut in the oven under 200deg for 10-12 mins, until u see light brown color and leave it to cool and peel the skinned.
Grind the peanut with sugar till fine
mix the ground peanut with 3 tablespoon of oil
Scoop 15g of peanut and make into a ball
Wrap with 17g of red skin and place to mould to make the shape and transfer to banana leaf
Steam under boiled water for 5 mins and open the cover lid for a second and cover back to steam a further 5 mins. Apply oil on top, and wait for kueh cooling and pack into container.
GREEN BEAN PASTE;
500g of green bean
230g of sugar
Oil 100g
Soak the green bean for an hour, steam for 30-45mins till soft.
Grind the cooked bean
place oil in the wok and put in green bean stir fry, lastly add in sugar and stir till dry.
scoop 15g of bean paste and make into a ball
Wrap with 17g of red skin and place to mould to make the shape and knock out on banana leaf
Steam under boiled water for 5 mins and open…………………..
SALTY GREEN BEAN PASTE
500g of green bean
50g of sugar
10g of salt
2 teaspoon of pepper
Oil 100g
Shallot one pce
Soak the green bean for an hour, steam for 30-45mins till soft
Grind the cooked bean
Throw in grinded bean, sugar, salt, pepper into a big bowl and mix well before we cooked in the wok
heat up oil and put in shallot, when shallot is slightly brown, throw in no.3 and add some water (60g) to form a paste
Scoop 15g of bean paste and make into a ball
Wrap with 17g of black skin and place to mould to make the shape and knock out on banana leaf
Steam under boiled ……………………
Note: for the skinned, mix some ground black sesame seed into the flour and sweet potatoe well and add in water to form a soft dough and lastly add in oil.
Sometimes in Dec 2008 of the weekend when i m not worked, my MIL has get me to do some mini size for our neighbour, and they were all liked it and has ordered 100pcs of assorted ku kueh from me, make me feel very happy as my hobby of making kueh can let me earn some extra income. Frankly, this is my first order.
On 1st October 2008, my son birthday he has requested for a chocolate cake before that, and i go to attend a class from Judy Koh of Creative Culinary school to learn this cake. The exact name i forgot it and just name it as chocolate cake. The cutting of splitting into 2 layer sponge has become one 1 layer as my knife is not meant for bakery use. 
In the eve of christmas 2008, i worked for half a day and think of working out a cake for my children and nephew and niece to enjoy.
I tried this around Nov 2008, using Aunty Yochana's recipes, it use ghee and is very milky. Will make more in the coming CNY.
This recipe is from Alex goh cook book, is another easy to bake cake. My MIL like oranges flavour therefore decided to bake this.
This is my first attempt to bake coffee chiffon as before that i used to bake only Pandan chiffon. This cake is taste aroma of coffee smell as it contain of Khalua, my girl like it so much.
This steamed cake recipe is taken from Aunty Yochana, the bottom part should be using light brown sugar as my colleague get me the darker brown sugar. The cake is easy to make and is healthy. I love all steamed food.
These are my first attemp of making curry puff, the pastry is a bit naughty as if i do not wrapped with filling, the skin that i have rolled it up will deminishing. Funny! I remembered all my SIL like it.
Tomorrow, my SIL will bring my son for a live show. I decided to bake muffin for him to bring along. Forgot this recipe was adapted from who?
I tried using Florence's recipe to steambake this cheesecake, the top part is slightly dark but overall, the taste is good as my sister in laws love it so much.
i was inspired by the feedback from the KC forum, and do it in 2008, but the topping was not so successful. The cake was indeed very soft and moist. i will try it again with a smooth choc coating. Will post it again.
This is another recipes using Aunty Yochana's to make it. Fantastic, give a try if you got the time.
This is consider quite an easy to do as if you got the correct measurement of the water, you will be able to do it. It used rice flour, tapioca flour, alkaline water and peng siak to mix it. It go well with curry sauce, dark sauce. But, usually i dont fancy as we used to make this kueh for prayer purposes.
This is the open tart that i try making in 2008, and the pastry is using rubbing mthod to do, at first i tried using pin to do it but at the end i used back cookies cutter to do the work as it is very tedious and my skill is not good.
I remember when my childhood day, during the CNY my mum will bought it in 1 kg and i will finished up alone. This is my favourite cookies. I learnt it from Boon Lay CC in twenty over year ago, but it was not melt in mouth. Till last year, i got this recipe from my SIL, this is the melt in mouth texture. And this is one of my sure bake list during CNY, my two children loved it as mum.
This the steamed pumpkin kueh i had make, the recipes was adapted from Jo's Deli blog. The taste is good too. This is one of the kueh which i eat as not every kueh i will eat.
This is the recipes using Aunty Yochana's recipe, i make about 20 tub for my brother's company as a gift to customer, his boss like this cookies. Thank you so much for Aunty Yochana sharing with us the great recipes.
I have used Aunty Yochana Recipes to bake this kueh, it is very soft and good. Do visit her blog and try it out.
This is my favourite kueh as i remember when i started to work, every evening when i am on my way home will passed by a shop in Jurong west blk 496, i will bought two pcs of ang ku kueh, one for peanut and one for green bean as snacks due to my mum prepared dinner in 8pm only.
Sunday evening 23.08.09, i have try using Home Kreation recipes to bake the this layer cake, I spend about 4 long hours to bake this. But, my cake texture was not so soft but the taste is nice. Don't know what has gone wrong?
On Saturday 22.08.09, when my SIL saw my smiling huat kueh, she was inspired by my sucess and start to steamed egg cake and the this is the result. It is spongy.
On Sat night 22.08.09, my SIl has made the png kueh for selling in the market. I have took a snap for the picture. 
On Saturday 22.08.09 afternoon, I have an idea of trying out making the Huat Kueh as this month is the Ghost Month praying festive. I adapt an recipe from one of the blog by the name of Rebecca posted recently. I am so happy with my result, all my mini cup has a smiling face when i opened up from the lid. This is an sure keeper recipe for me.
