Ang Ku Kueh

Normal Skin Ingredients:
600g glutinuous rice flour
14 tbsp cooking oil
4 tbsp sugar
1/2 tsp red colouring
400ml coconut milk
a pinch of salt

Sweet Potato Skin Ingredient:
300g glutinous rice flour
150g sweet potatoes
2 tbsp sugar
2 tbsp corn oil
250-300ml warm water
1/8 tsp orange red colouring
Banana leaves cut to small circles

Normal Skin Method:
1. Remove 100g of glutinous rice flour and boil with 100ml water till of a thick paste.
2. Boil coconut milk with a pinch of salt and pandan leaves and set aside to cool.
3. Sift the remaining 500g glutinous rice flour onto table. Add the sugar and red colouring, mix well and add the coconut milk gradually. Mix well and knead for a while, then add in the cooked dough. Knead again adding the oil gradually and knead until dough is pliable and smooth. Rest dough for 30 minutes.

Sweet Potato Skin method :
1.  Steam cut sweet potatoes for 10-15 minutes till cooked and soft.  Mash through a wire sieve and set aside.
2.  Sieve glutinous rice flour into a mixing bowl.  Make a hole in centre of flour and add the sugar, mashed sweet potatoes and corn oil.  Add the coloured water a little at a time and  mix and knead well until the colouring is even and dough is pliable.  If dough is too dry, add a little more water.  Knead till dough does not stick to the hands adding more oil if necessary.  Let dough rest for  20-30 minutes.

All Skin Method :
3.  Divide dough into equal portions to fit mould and roll each into a round ball.  Flatten each ball of dough slightly and add a small ball of filling.  Pinch and seal the edges to enclose the filling.
4.   Spread some oil over the dough and press into a kueh ku mould.  Knock mould lightly to dislodge kueh and place on a piece of banana leaf .
5.  Place all the kueh ku in a steamer and steam on high heat for 5 minutes.  Remove lid from steamer to let out excess steam.  Cover and continue steaming for another 5 minutes.
6.  Remove kueh ku from steamer and brush lightly with corn oil to prevent sticking.  Cover with banana leaves to keep them soft.

Peanut Filling:
300g ground, roasted peanuts
150g caster sugar
some boiled water

Method:
1.  Mix ground peanuts with sugar and add in some water to make into a paste form.  Shape into small round balls of filling for dough.

Sweet Bean Filling: 
600g dried split green beans
450g sugar
300ml water
2-3 pandan leaves

Method:
1.  Wash and soak green beans for 4-5 hours.
2.  Drain beans and place in steamer lined with a piece of cloth.  Add pandan leaves and steam over high heat for 30-40 minutes or until beans are cooked.
3.  Whilst hot, blend beans till fine or they will harden when cooled down.
4.  Boil sugar with 300ml water and pandan leaves till sugar dissolves. Add in the ground beans and continue to cook over slow fire, stirring constantly, until dry and rollable. Leave to cool before using.

Salty Bean Paste:
600g dried split green beans
10 shallots, skinned & sliced
10 tbsp cooking oil
10 tbsp sugar
2 tsp ground pepper
2 tsp salt
1 tbsp ginger pulp
2 tbsp ginger juice
300 ml water

Method:
1.  Prepare beans as for Sweet Bean Paste. (step 1 to 3).
2.  Fry sliced shallots in the cooking oil until golden brown, drain and set aside.
3.  Fry the ginger pulp in the onion oil until fragrant, add ground pepper and fry for a while more.
4.  Add ginger juice, salt, sugar, water and mashed bean paste.  Continue to fry over slow fire until dry then add in the fried shallots.
5.  Leave to cool before using as filling.