[Filling]
600g filling of your choice (peanut, lotus, red bean, green bean, yam, etc.)
[Skin]
300g sweet potato (peeled)
750g glutinuous rice flour (sifted)
420ml water
100g sugar
5tbsp oil
Red colouring
25 pieces banana leaves (8 x 8cm)
[Steps]
Filling: Knead well and divide into 35 balls.
Skin: Steam sweet potato till cooked. Mash while it's hot.
Knead 80g of glutinuous rice flour with 60ml of water into dough. Put it into boiling water and cook till it floats.
Mix the remaining portion of flour with sugar, the rest of the water, mashed potato, oil and the cooked dough. Knead evenly before adding the colouring. Knead till smooth then divide into 3 equal portions.
Wrap filling with dough and roll into a ball.
Dust the mould with some glutinuous rice flour, press a ball of kueh into it and knock it out. Place it on a banana leaf brushed with oil.
Bring water in the steamer to a boil. Sprinkle some water on the kuehs before steaming them over medium heat for 10mins. Remove and brush with oil again.
TIP: scalding a small portion of the flour mixture before kneading it with the rest of the mixture will make the dough stickier and less likely yo break apart. moulding will be a lot easier. adjust the amount of dough and filling for each ang ku kueh according to the size of the mould used.
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