OK, this is my second ever Blog Post - twice in 24 hours!
I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.
This time I (together with daughter) made a favorite of ours - Ang Ku Kuih. I'm not sure that it is particularly a CNY food, but we love it and thought it was a good thing for CNY. We tried these in Malaysia in 2010 and loved them so much we went hunting around for recipe books!
We used the recipe in the Nonya Flavours book published by Star - as we have done before. The only change we made was to add some extra sugar to the mung beans - last time we made it some Australian friends thought it wasn't quite sweet enough. In hindsight I think the original recipe is probably just fine as it is.
Steaming the mung beans with pandan:
Cooking the steamed mung beans with sugar:
Steaming the sweet potato:
This is the dough (glutinous rice flour with sweet potato), the mung bean, sugar and pandan filling and the kuih mould (bought in Penang when on holidays), ready for assembling together, which is much easier than you would think:
Ready to be steamed:
Steaming away:
The finished Ang Ku Kuih:
The Verdict:
Great! The recipe works perfectly. While it takes a fair while to make, it isn't very difficult. They taste fantastic - especially when very fresh.
Ours turned out rather orange, which may have been a result of the mix of food colouring we used (we didn't have the exact colour). A Taiwanese friend said they have red ones in Taiwan, so thought ours should be red. Looking at images on the net there are all sorts of colours but some are very red and some are very orange - rather similar to ours. So maybe our orange colour is as it is meant to be.
Looks good! A few more drops of red colouring will make them red.
ReplyDeleteThanks for your kind comment Patricia. The recipe we had said to use "orange-red" food colouring - whatever "orange-red" means. We used a mix of red and yellow as we didn't have anything orange. Ours sort of looked like the photo in the book, but I might try red only next time!
DeleteHi there,
ReplyDeleteYour ang ku kueh looks great!! (: I live in Perth too!! Southern side of the river (: Anyway, I was wondering where do you get the pandan leaves and banana leaves? I have been looking high and low for them. Do you mind to share?? (;
Hi Mel
DeleteSo you're from Perth too! I also live south of the river.
I have bought frozen pandan leaves and frozen banana leaves from two places near me:
Chan Brothers Oriental Supermarket, Unit 7, 1 Marshall Rd, Myaree WA 6154 (just off Leach Highway at the corner of North Lake Road, near Domino's Pizza and Bunnings), (08) 9317 6383 - at the left of the freezer at the back.
Yee Seng Oriental Supermarket, 36 Hulme Ct, Myaree WA 6154 (also just off Leach Highway near North Lake Road, down the street next to the Subaru dealer, (08) 9330 9096 - at the freezer on the left as you walk in.
Both are great shops. They mightn't always have them in stock, but I think they would most of the time.
I know that Trans in Northbridge also sells banana leaves and I'm sure there are other places.
I once bought a live pandan plant in a pot in a Vietnamese store in Girrawheen, but it died off in our cold winter. Might try again some time....
Good Luck!
Hi,
ReplyDeleteCan i know where do you get the mould from? Does Chan brother or Yee seng sell the mould?