Wednesday, October 19, 2011

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!

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


ReeseKitchen said...

Nice nice...and you are welcome with the recipes. Good things must share ma...hehe! You are making me craving for some now..I still have peanuts, so should I make some?...LOL! Like you said, I worry I'll be ending eating non-stop!!!

鲸鱼蓝蓝蓝 said...


Honey Bee Sweets said...

Heehee, you are fast leh! Actually its steam kueh, not too fattening la, I wish I have some peanut filling ones. :P Go make some, then submit to this month's theme again, heehee!

lena said...

peanuts filling sound loh mai chee..!!

ann low said...

I love 'Ang Gu' and yours look so good with pumpkin and yam with the natural colour. Love all the fillings you used.

Joceline said...

I like this natural colour 'ang ku kuih'. so nice!!Rich filling。。yummy!

Yummy Bakes said...

I love the bean paste and yam filling.

Elin said...

Bee Bee...I have never eaten ang ku with yam filling! they look delicious alright and thank you so much for the recipe :) Have KIV it :)

Sonia ~ Nasi Lemak Lover said...

ya, earlier i also used Reese' recipe, a good one! love your natural colour of AGK, feel like want to grap some from the computer screen, hehehe..

Unknown said...

Nice ang gu kueh.. drooling.. ^_^

These few days I hv been searching high & low for the purple sweet potatoes, but to no avail.. guess my ang gu kueh plan will hv to change :(

ICook4Fun said...

They look so soft and nice. I like ang ku kueh a lot especially pan fried it on a non-stick pan until crispy on the outside and soft on the inside. Like Elin I never eaten with yam filling though. I have to try it one day when I have the time :)

DG said...

Love both colours of your Ang Gu, pretty cool! However, I will only eat peanut filling :)

CaThY said...

Lovely ku kuehs ;)

Honey Bee Sweets said...

Thanks 鲸鱼蓝蓝蓝, I like both the colors too. :)

Lena, I love loh mai chee too! I just made them, will be posting it up soon.

Thanks Ann!

Honey Bee Sweets said...

Thanks Jocelin! Welcome to my blog, hope to see you around again. :)

Thanks for dropping by Yummy Bakes. I love both fillings too, but I love peanut filling the best! heehee..

Hope you will like the yam Ang Gu Kueh Elin! ;)

Honey Bee Sweets said...

Hahaha, thanks Sonia, I wish I can pass some to you through the screen too!

Ohh neyeeloh...when did you change your name to 爱丝特? But I like it! Sounds sophisticated! Hmm...I saw the purple sweet potato in a lot of Sheng Shiong, in Shop and Save....hope you find some soon.

Gert, I just pan fried the last batch today! Yeah, that is actually my favorite version of eating the AGK too, lol!

Honey Bee Sweets said...

Thanks Doris! You are like my two kids! Lol! They simply refuse to eat these, kept blaming me why I didn't make peanut ones!

Thanks Cathy!

Mag said...

Hi ter
Thanks 4 sharing e recipes. Made tis today, my hubby ,in-law & I simply love it ;)