Ang Ku Kueh (Traditional Red) with Peanut Filling

Ang Ku Kueh Skin

375g glutinous rice flour

315-375 hot boiling water (or pandan water)

1 1/4 tsp cherry red color (or use traditional all natural Red Rice Yeast)

1 1/2 tbs castor sugar

3/8 tsp fine salt

3 tbs (40g) oil

Makes 25 x 30 g balls. 

(Note, Auntie Connie measures 29g of dough to go with 15 g of peanut filling. And 1.5 x the peanut filling recipe to make 24 AKK).  

Peanut Filling

Blend: 150g peanuts (roast till lightly brown), 80g icing sugar, 1/8 tsp salt in a food processor. Add just enough oil for the peanuts/sugar mixture to bind together. Then add 20 g of sesame seeds. 

To make 1.5 x recipe, Use:

225 g peanuts, 120 icing sugar, slightly less than 1/4 tsp salt.