Рецепт Pumpkin Ang Ku Kueh 南瓜红龟糕
I was very surprised and happy when I received this mini ang ku kueh mould from Eileen two weeks ago. Eileen also shared her Pumpkin Ang Ku Kueh's recipe on her blog using the same mould and her AKK looked so cute and pretty lol! Since Eileen sent me this cute mini moulds, I too made them and at the same time support the LTU Pumpkin theme event for October.
These pumpkin akk are soft and chewy and we finished them off within a day!
Thank you very much Eileen for these cute and lovely gifts. I love them to bits :)
非常感谢Eileen送的这些小可爱，实在太喜欢了！
Pumpkin Ang Ku Kueh
Ingredients:
(A)
- 70g Pumpkin Puree
- 1 tbsp Sugar
- 35ml Hot water (about 2 1/2 tbsp)
- 120g Glutinuous flour
- (B)
- 1 tbsp Oil
- 10ml Water
- Filling
- 110g Red bean paste, divide in 11 small balls (10g each)
Method:
Steam pumpkin till soft. Mash hot pumpkin till fine with a fork or blender.
Mix ingredient (A) together in a bowl. Cover pumpkin dough with cling wrap and rest for 10 minutes.
Then add oil into pumpkin dough. Slowly add in 10ml water if the dough is too dry and knead to smooth.
Divide pumpkin dough in 11 portions (22g each) and wrap the red bean paste into it. Roll into a ball and dust with some glutinous rice flour. Press firmly into the mould. Knock out the kueh and place it onto a greased banana leaf.
Steam the kueh at medium heat for 2 minutes. Open lid to let the steam to escape and place the lid back on the steamer, steam for another 3 minutes.
Remove the kueh from the steamer, grease some oil on it. Leave to cool and serve.
10毫升 冷开水
110克 红豆沙，分成11份，搓圆
把(A)料拌匀，盖着越10分钟。
加入油，然后慢慢加入10毫升冷开水(如果面团太干才加)搓成团。
以中火蒸约2分钟，掀开片刻，盖上再蒸约3分钟。