I got this recipe from Auntie Connie who got her recipe from Auntie Aileen.
3" to fit the mould, rinse and scald in boiling water for 2 mins to soften. Brush banana leaves with oil. 50g mold (30g dough to 20g fillings)
Ang Ku Kueh Skin - with sweet potatoes (Jenna's) (25x 30g)
250g sweet potatoes or pumpkin
250g glutinous rice flour
1 Tbsp fine sugar
1/3 tsp fine salt
150g to 180g hot boiling pandan or plain water
3 Tbsp (40g) peanut oil
Make into 25x 30g balls
1. Steam about 300g unpeeled whole sweet potato (scrubbed and washed) for 30mins.
2. Peel, weigh out 250g sweet potato and mash in a bowl.
3. Add glutinous rice flour, oil, salt and sugar.
4. Gradually add 150g hot boiling pandan or plain water while stirring.
5. When cool enough to handle, knead with hand. Check the dough consistency for a soft dough (not sticky), add more pandan water as needed.
6. Cover the dough and set aside for 15mins.
7. Divide the dough into 25 x 30g balls. Flatten and place 20g fillings.
8. Dust mould with glutinous rice flour.
9. Brush top of the banana leaf with oil to prevent sticking. Unmould onto the greased banana leaf.
10. Bring water to a boil in a steamer. Reduce to LOW MEDIUM HEAT and place the ang ku kueh tray and steam for 5 minutes. After 5 minutes, open the cover, lightly brush with some cooking oil, and continue to steam for another 5-7 minutes.
Mung Bean Fillings (25x 20g)
200g mung beans (= 360g steamed mung beans)
1 1/2 pandan leaves
125g sugar
50g (3 1/2 Tbsp) hot pandan water + 1 pandan leaf
1/16 tsp salt
Make into 25x 20g balls
1. Soak mung beans with sufficient water for 1-2 hours.
2. Drain and steam mung beans with 1 1/2 pandan leaves at high heat for 30mins. Remove pandan leaves.
3. Boil 75g water (some water will evaporate) and 1 pandan leaf in a pot. Reduce heat, add 125g sugar and salt till syrupy and simmer for 5mins. Remove pandan leaf.
4. Blend warm steamed mung beans and 170g pandan syrup water into a smooth runny, not thick, paste. Do not over blend or it becomes gummy.
5. Stir over low medium heat in a pan it comes together and can form balls without falling apart.
6. Remove from heat, cover and let cool and roll them into portions of 25x 20g balls.
Peanut Filling (25x 20g)
300g raw peanuts, roasted (350F for 15mins)
40g (5 tsp) white sesame seeds, roasted
20g (1 1/2 Tbsp) oil
40g (2 3/4 Tbsp) pandan water
135g fine cane sugar
1/10 tsp fine salt
Make into 25x 20g balls
1. Blend sesame seeds till partly crushed.
2. Add grounded peanuts, peanut oil, sugar and salt blend until your desired size.
3. Add water gradually in 3 stages until it form a firm dough.
4. If it doesn't form a ball when squeezed with hand, blend once or twice till it comes together..
Ang Ku Kueh Skin 2 - Traditional Red Skin
375g glutinous rice flour
315-375g HOT BOILING PANDAN or PLAIN WATER
1 1/4 tsp cherry red coloring
1 1/2 Tbsp castor sugar
3/8 tsp fine salt
3 Tbsp (40g) oil
Make into 25x 30g balls
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