Mung Bean, Yam and Peanut Ang Ku Kuehs

Have been craving for some Ang Ku Kuehs for awhile now, particularly the peanut type! Since the last time I made it back in Singapore, I have been itching to try it out again. ;) And since there is already quite a bit of work involved in making the kueh itself, I figured why not just make a variety of fillings? So, I decided to give sweet yam filling a try, that would be interesting right?! With or-nee filling in the ang ku kueh, brilliant! As if I have not got my yam fix yet from the previous yam cake post?! And besides my favorite ground peanut filling, we definitely cannot forget to include the good old traditional mung bean filling as well. :)

For both the mung bean and peanut filling, I used my friend ReeseKitchen's recipe for the kueh skin. As for the yam version, I used purple sweet potatoes in the recipe to achieve that bright purple color. There is some adjustment to the amount of liquid and flour since the sweet potato is slightly on the drier side compare to pumpkin. My initial intention was to make 3 different kueh skins, namely; (yellow) pumpkin, (purple) sweet potato and (green) pandan color. But got a little lazy towards the end, decided to forgo that and went with just 2 kinds, heehee. ;)

The only disappointment was the ones with the peanut filling....it looks as though it's been bruised! You see, I'm am the kind of person that likes more filling verses skin...so I try to pack as much of the peanut in as possible *greedy fellow!*...and thus these "patterns" on the kueh. *sigh* But at least the taste is still good. ;)
Since the only difference this time was making the yam version, I will only be posting that recipe.
Ingredients for Purple Skin Yam Ang Ku Kuehs
Purple sweet potato kueh skin:
100g purple sweet potatoes
150g glutinous rice flour
1/2 tbsp rice flour
1 tbsp sugar
1.5 tbsp cooking oil
100ml Water (you can use coconut milk if you want it more fragrant)

*Note that the amount of liquid you add in to the dough mixture depends on the moisture of the sweet potato.

Yam sweet filling:
200g fresh yam
80g mung bean paste filling (please follow instruction here on how to make)
100g Sugar
3 tbsp Cooking oil

Method:

• For the filling, slice and steam the yam till soft. While it is still hot, blend it together with sugar and oil till it is smooth.
• Stir in the mung bean paste filling till everything is well combined. (You can omit this step if you want purely yam)
• Divide the filling into small portions and roll into balls. Use the kueh mold to get a better gauge. At this point, if you are making the filling day(s) ahead, keep in the freezer till needed. But remove from freezer 1hr before use.
  
• Parboil the banana leaves (simply just dip in boiling water and remove), dry and cut into small squares giving 1cm allowance on the sides.
• For the kueh skin, place all ingredients except water in a large mixing bowl. Slowly add in the water to form a soft pliable dough. Then let the dough rest for 20 to 30 minutes before use.
  
• Divide the dough into small portions and press flat in your palm. Place the filling in the center and seal it.
  
• Press the dough with filling into the mold and gently knock out the kueh. Place it on a greased cut out banana leaf.
• Prepare the streamer and boil the kueh for 5 to 8 mins for smaller ones. 8 to 10 mins for bigger ones.
• Once the kuehs are done streaming, remove and let cool for 5 mins. Then brush the surface with cooking oil to prevent sticking.
  

I choose not to use coconut milk to make the kueh skin since I wanted a healthier version. So feel free to use it if you want a more fragrant version. But be sure to reduce the cooking oil to 1 tablespoon, since coconut milk is pretty oily on its own.
I love yam, but I love peanut ang ku kueh even more, haha! Even though it ain't the pretties thing to look at, but it is still delicious! ;D Passed some to my friends and they like it too. ;) Anyway, I hope after reading my post, you will get a little motivated. So why not get your cooking tools & ingredients out, yes you, and get to work right now? Make some delicious home made ang ku kueh for yourself and your love ones. ;) Happy eats all!