Assorted Ang Ku Kueh

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.