Purple Sweet Potato and Pumpkin Ang Gu Kueh II

After seeing so many wonderful kueh posts from fellow bloggers, I felt that I have better put up my Ang Gu Kueh post before it becomes "stale", heehee. (^o^) Its funny that I was actually planning to make it way before knowing about this month's theme. Have been craving for some lately. And I know it will bring back some fond memories of the day which I first made it with my dear friend Reese back in KL. :) Thanks for such a great recipe Reese! Using that recipe, I made pumpkin kueh with mung bean filling and purple sweet potato kueh with yam filling.

Its so unlike me to pass on not making peanut filling for the kueh. But due to time constraint and not wanting to spend so much time in the kitchen rather then with my kids, I just settled with mung bean and yam filling this time. *sigh* Hopefully I will get some time after the exams to make a big batch of roasted ground peanuts!

But of course the mung bean and yam filled ones are still delicious, so no worries there. :) I have added the recipe here for my easy reference in future:

Ingredients for Pumpkin & Purple Sweet Potato Ang Gu Kueh:

Mung Bean Filling:

250g mung bean, soaked for at least 2 hours

130g caster sugar

4 to 5 tbsp vegetable oil

Drain the mung beans and discard water. Place the mung beans in steamer and steam at medium high fire for 20 to 25 minutes till soft. While still hot, add in the caster sugar and oil and mash in well. Once the sugar has melted, blend the mixture till smooth and let cool completely before use. You can make this a day ahead and chill in fridge or freeze them if you make it more then 3 days ahead.

Yam Filling:

250g yam, steamed and mashed

120g caster sugar

1 tbsp skim milk powder

3 to 4 tbsp cooking oil

Similar to above mung bean filling method.

Kueh skin using Pumpkin / Purple sweet potato:

200g steamed and mashed pumpkin / sweet potato

300g glutinous rice flour (I used 10g more for pumpkin skin)

1 tbsp rice flour

2 tbsp caster sugar

3 tbsp cooking oil (I used 4 tbsp for sweet potato skin)

200ml water (I used an extra tbsp for sweet potato skin this time) 

• In a large mixing bowl, knead all the ingredients together and gradually adding the water as per needed. The dough should be a soft pliable dough but not stinky.
• Cover the dough and let rest for 20 minutes.
• In the meantime, rinse the banana leaf with hot water and dab dry it. Cut out oval shapes slightly bigger then the kueh size. You will need 24 for this recipe. Brush with some vegetable oil on the surface.
• Divide the dough into 24 portions and roll round. Then take one portion and place about 1 heaping tbsp of filling in the middle, then wrap and seal nicely. Place in the mould which is slightly dusted with rice flour and press down with some pressure.
• To unmould, knock on the side of the table and let the kueh gently fall out on to your palm. Place kueh on cut out banana leaf and into the steamer. Repeat till all the kuehs are moulded.
• Steam at medium high heat for 10 minutes. Brush some cooked oil over the surface of the kuehs to prevent sticking.

I only made half recipe for each root vegetable but was enough to satisfy me, heehee. :D I love both filling! Good thing I didn't make peanut ones, else I would be eating way too much, lol!

Will be submitting this to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by Small Small Baker. 
 

Okay, got to go. Hopefully will post something up again real soon. Take it easy all. Cheers!