ORANGE SWEET POTATO ANGKU KUEH
ORANGE SWEET POTATO ANGKU
Ingredients:
For the base:
banana leaves
some cooking oil
For the fillings:
200 g mung beans
100 g castor sugar
2 - 3 pandan leaves
100 ml water
4 - 5 tbsp shallot oil
For the dough:
300 g orange sweet potatoes
250 g glutinous rice flour
1 tbsp rice flour (15-17 g)
150 - 160 ml hot water
Method:
For the base:
Cut the banana leaves according to the size of your mould.
Wash the cut banana leaves and wipe them dry.
Grease the banana leaves with cooking oil so that the dough doesn't stick onto the leaves.
For the fillings:
Wash and soak mung beans for about 4 hours.
Put the mung beans into a metal plate.
Wash and cut the pandan leaves into 2-3 inches length.
Place the pandan leaves in between the mung beans.
Bring water to boil in a steamer.
Place the metal plate in a steamer and steam the mung beans for an hour or until the beans are soft.
Once the beans are soft, transfer them into the food processor.
Blend the beans with water, sugar and shallot oil until the beans are fine.
Pour the beans mixture into a non-stick pan and fry them until it becomes a thick paste which can be rolled into a ball.
Remove from the heat allow the mixture to cool down
Once the mixture has cool down, shape them into balls. The weight of your fillings depends on the size of your mould. With my 4.5 cm size mould, I made the filling into 14 g so that when it is wrapped inside the dough, the whole dough ball with the filling will fit nicely into the mould. So, you have to experiment a bit before deciding on the weight of your filling.
Once the fillings have been shaped into balls of the size that you want, cover them with a damp towel and set them aside until you need to use them.
For the dough:
Wash and cut the sweet potatoes.
Place them into a metal plate.
Bring water to boil in a steamer.
Once the water has boiled, place the metal plate of sweet potatoes into the steamer.
Steam until the sweet potatoes are soft.
Remove the sweet potatoes from the steamer and mash them while they are hot.
Put the glutinous rice flour and the rice flour into a mixing bowl.
Put the mash sweet potatoes into the mixing bowl.
Use a spoon and mix the sweet potatoes and the flours until well combined.
Add in the oil. Mix well.
Add in hot water, bit by bit, until they can be shaped into balls. To fit my mould, the weight of my dough ball is 17 g. So, you have to experiment to get the weight which can fit into (with the filling wrapped inside) the mould nicely.
Assembly:
Take a piece of dough ball, flatten it and put the filling onto it. Slowly bring the flattened dough to cover the filling and roll it back into a ball.
Dust the mould with glutinous flour.
Place the ball into the mould and press it down to cover the mould nicely.
Knock the wooden block of the mould on a table. The dough will easily drop off if you have dusted the mould well.
Place the moulded dough onto the steamer rack layer with banana leaves.
Repeat this until all the dough balls and filling balls are finished.
Bring the water in the steamer to boil.
Once it has boiled, place steamer tray onto the steamer rack.
Steam the moulded dough over high heat for 4 he minutes.
Open the steamer cover, quickly brush the dough with some cooking oil. Once completed, cover the steamer and continue to steam the dough at high heat for another 4 minutes. This process will help to maintain the design of the kuih.
Remove the kueh from steamer and let them cool down completely.
Remove the kueh from the banana leaves and place them onto fresh ones.
The angkoo kueh are ready to be served.
This recipe is adapted from the AL's Kitchen
https://al-luckylady.blogspot.com/search?q=orange+sweet+potato+angkoo+
STEAMED SUNQUICK MANDARIN ORANGE/BLACKCURRANT FA GAO
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Steamed Orange/blackcurrant flavour Fa Gao. Today I got a fluffy yummy flavor Fa Gao. Happy that I doesn't process the flour taste like the normal instead it is tanggery orange and abit very little sourish of blackcurrant when the blend together it is so perfectly balance. |
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Fluffy and soft |
STEAMED SUNQUICK MANDARIN ORANGE/BLACKCURRANT FA GAO
Ingredient
100 g mash yellow sweet potato puree (You steamed it first then mash to 100g puree)
20 g full cream milk powder (or any other full cream milk as per own preference)
40 ml Sunquick Mandarin Orange + 20 ml Sunquick Blackcurrant flavor.
170 g Wheat flour
90 g castor sugar
50 ml plain water
1 egg ( sieve)
1 tsp double action baking powder
1 tsp instant yeast
Direction
Mixed Ingredient till well combine and lump free and set aside for 30 minutes to proof until batter double the size.
Stir the batter to release trap air till well combine
Pour the batter 90 % full into the mould and set aside to rest.
You may notice that it is still expanding.. and proofing.
In another 10 minutes. you may notice there batter has further expand and proof more firmly..this is the time when you use a scissors dip it into some cooking oil .shake to remove excess oil and cross cut the the batter into 2 lines verticle and horizontal ..looking like a cross lines. Do the same for other cupcakes.
Steamed for 35-40 minutes /depending on your steamer heat in actually fact.. till ready .
Do not open your lid.. rules number one, otherwise the batter may sink and it may not be success if you close and continue to steam ..unless as and and when you open the lid they are already 80 percent blooming which we cannot see unless the lid is transparent ..do take note
Note:
Ensure steamer water is boiling hot before putting the fa gao into the steamer.
Do not open the steamer for at least 25 minutes...
Opening the lid may leads to unsucessful blooms and rise
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Allow the batter to proof till double .
This is how my batter consistency looks alike..abit slightly thick right?
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| Prepare water to boil |
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This is my way ..my steamer.. lol..old fashion way ..You may use any type of your own preference steamer. Heat /fire must be to the maximum high and water very boiling hot. The size and depth of water plays a very important roles too during steaming process.
eg too little water, not boiling hot enough may also cause the batter not to bloom beautifully.
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| Pour the batter 90 % full into the mould and set aside to rest, You may notice that it is still expanding.. and proofing. |
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| In another 10-15 minutes. you may notice there batter has further expand and proof more firmly..this is the time when you use a scissors dip it into some cooking oil .shake to remove excess oil and cross cut the the batter into 2 lines verticle and horizontal ..looking like a cross lines.. as shown. |
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Steamed for 35-40 minutes /depending on your steamer heat in actually fact.. till ready .
Do not open your lid.. rules number one, otherwise the batter may sink and it may not be sucess if you close and continue to steam ..unless as and and when you open the lid they are already 80 percent blooming which we cannot see unless the lid is transparent ..do take note.
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| Tara... fully bloomed and ready |
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There are 2 sizes here one is big and another 2 is smaller..
For the smaller size one.I steamed for 25-30 minutes only..well this is not so good..
I steamed my 2nd batch for 35-40 minutes and it was a sucessful blooming..
Well all this depend on our steamer.. and not so much of the times actually so do take note on how your steamer react.
Well do not worry .. for the smaller ones.. just resteam them later cos they are edible just not perfectly bloomed .lol
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| SMILE..... |
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| Beautifully bloom ..soft and fluffy yummy fragrant |
PAPRIK PRAWNS ALA THAI STYLE
Paprika Prawns
10-12 Prawns
4 tbsp cooking oil
4 tbsp cooking oil
2 red onions, thinly sliced
2 cloves garlic, thinly sliced
3 cm lemongrass thinly sliced
4-5 kaffir leaves
3 green chilly or chilly padi
Seasoning sauce to combine
1 tsp blended fresh chili
2 tablespoons Chili Sauce
2 tablespoons Tomato Ketchup
1 tablespoon Oyster Sauce
1 tbsp fish sauce
1 tbsp Sweet sauce
400 ml water
2 cm length spring onions
50 g carrots - peel and sliced
10-15 sugar snap peas
100 g cashew nuts
cornstarch solution ( 2 tsp cornstarch + 4 tsp water)
Direction
- Heat up 4 tbsp cooking oil in a wok add and saute onions,garlic lemongrass,green chilli and kaffir leaves till fragrant.
- Add in carrots stir fry till lightly soft follow by snow pea
- Add in seasoning sauce, Add in prawns combine well
- taste salty and sweetness add or reduce as per own preference
- Sprinkle cashew nuts and spring onions
- Give it a good stir and allow them to simmer add in a little corn flour solution to get the lightly thicken gravy consistency as per your own preference. ..
- Paprik prawn is ready to serve..wala.
Note:
You could use chicken breast .squid etc as your own preference
or even add cauliflower, baby corns, long beans etc
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| KAFFIR LEAVES |
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| SEASONING SAUCE AND CORNSTARCH SOLUTION |
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| HEAT UP 4 TBSP OIL AND ADD ONION,GARLIC LEMONGRASS., GREEN CHILLY AND CARROTS STIR FRY TILL FRAGANT AND LIGHTLY SOFT |
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| ADD IN SNAP SNOW PEAS |
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| ADD IN SEASONING SAUCES AND KAFFIR LEAVES |
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| ADD IN PRAWNS AND TASTE AS PER PREFERENCE , LASTLY ADD IN CASHEW NUTS AND ADD IN CORNSTARCH SOLUTION .COMBINE WELL TILL LIGHTLY THICKEN & DISH UP |
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