YAM ANGKU KUIH

This is the first time I came across this recipe in a cookbook. Yam is added into the mung bean filling and glutinous rice flour dough for Angku Kuih.

The AKK turned out very well. The kuih skin is soft and chewy [QQ] and the filling is good as the sweetness is just nice for me. 

My mum and brother in-law ate it and said it is nice.

I have made my AKK in 2 designs,  that is the usual tortoise design and peach design. Recently, I had ‘acquired’ the peach design mold from my MIL’s kitchen and put it to use here. I like the design and moulding the AKK is not difficult at all. I managed to make 12 pieces with the tortoise design and 6 pieces with the peach design from this recipe.

I had prepared the ingredients [filling and skin]  a day earlier and shaping them for steaming the next day. It is quick and easy.

Recipe adapted from a book ‘Pasar Malam Delights’ – slightly modified

Ingredients for Filling:

150 gm spilt green peas – soaked overnight, drained and steamed until soft [about 40 minutes]

150 gm castor sugar [I used 120 gm]

100 gm yam – steamed and mashed

2 tbsp oil

1. Filling – Put steamed green peas and oil into a blender and blend into a thick paste while still hot [you may need to do it in batches]. 
2. Transfer to a non-stick pan, add in the remaining ingredients and mix well. Stir ingredients over low heat until it is almost dry but moist. Off heat and leave to cool before shaping into small balls [depends on the size of mold used]. Chilled until required.
   
   
   
   

Ingredients for AKK Skin:

250 gm glutinous rice flour

3 tbsp coconut milk powder

100 ml blue pea flower water [soak 10 blue pea flower in hot water, strained and let it cool]#

100 gm yam, steamed and mashed

1 tbsp castor sugar

1 tbsp oil

# you can use water with a few drops of purple colouring

1 piece banana leaf – cut into small pieces according to the size of your AKK mold – lightly oiled

1. Mix all ingredients into a soft, smooth dough. Transfer to a plastic bag, tied up and leave to chill overnight in the fridge.
2. To Shape AKK - Before shaping, thaw dough to room temperature, then divide into small portions.
3. Shape into round and flatten it. Wrap up filling and shape with AKK mould.
4. Put onto greased banana leaves and steam over medium high heat for 10 minutes, lifting the cover halfway through the steaming time to release some hot steam [this helps to keep the design to stay after steaming].
5. Remove and brush with a little oil while it is still hot. Leave to cool on wire rack.
6. Store in air tight containers or best to serve soon.
   
   
   
   
   
   
   

I am submitting this post to Cook Your Books Event #28 [November 2015] hosted by Joyce of Kitchen Flavours