Poh Ling Yeow Instagram – In light of it being Chinese NewYear soon, I thought I’d go pantless 😂. Jokes! The shorts seem to have disappeared under the blouse 🫢. Ok back on track with the Ang Ku Kuih, a Hokkien glutinous rice & mung bean sweet snack (actually not very sweet) which for me hold such memories of my Grandma Yeow because she always had them on tap whenever we visited. Recently I’ve felt such a pull towards traditional cooking & I’m guessing lots of Chinese Malaysian ex pats feel the same so I hope this inspires you.
-TIPS-
MOULDS
Ang ku kuih moulds are easily found online & inexpensive. I inherited these traditional wooden ones from mum & they are the smaller size. If you can zoom in on the price tag it says $17 ringgit which is about $6AU can u believe?
STORAGE
They are good for 1-2 days max unrefrigerated but then you must fridge or feeeze them then re- steam on eating. Microwave or pan frying in a small amount of oil is what my Grandma Yeow used to do – delish ‘cause the edges crisp up a bit.
SHAPING THE DOUGH
This can’t be done with a rolling pin because glutinous rice dough sticks to surfaces and unlike wheat dough, u can’t flour surfaces to stop this or it makes the dough dry and crack immediately.
ANG KOO KUIH | Makes about 25 small kuih (5x4cm each)
FILLING
150g dry split mung beans, soaked in plenty of water overnight, drained
100ml water
30ml veg oil
2 pandan leaves, shredded lengthways, knotted (found fresh or in frozen section of Asian grocer)
70g sugar (90g if you’re a sweet tooth)
2 pinches salt
SKIN
200g sweet potato, peeled, diced 2cm, steamed until soft, mashed well
220g glutinous rice flour
40ml veg oil
165ml boiling water
16g caster sugar
Few drops red food colouring
BITS & PIECES
1 – 2 banana leaves, greased well with veg oil
Method is below in comments section
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Vase @mrbillypotter
Flowers @banksiabelle | Posted on 12/Jan/2025 20:13:46
