ANG KU KUIH / KUIH KU

This kuih has a story, it is known as Ang ku - because of its resemblance to a turtle shell that is red in color. In the local Chinese dialect of Hokkien, "ang" means red and "koo" means turtle. It has a chewy and soft skin that is made out of sweet potatoes and glutinous rice flour. Its filling is oftentimes sweetened mung bean paste. Oringinally the filling is made of crushed roasted peanut-sugar mixture.The Chinese believe that eating these long-living creatures would bring longevity to the person eating it. 

Basically the skin of the Ang Ku Kueh is made from glutinous rice flour. Dough is made from it and and the fillings is put in before it is rolled into a large ball. Then the ball is pressed into a mold to create the "look" akin to a tortoise shell. Then the whole batch is steamed. Ang Ku kuih is of Baba Nyonya origin and they made a very good Ang Ku kuih. This kuih can easily be found in any Chinese Kuih Stall. Popular kuih for breakfast in fact this day hotels served this kuih as their buffet dessert or high tea menu.

I have always wanted to try this kuih, but haven't got the opportunity to do so until recently I found the recipe in My Kuali Com. I bought the mold and happened to find a ready made mung bean, I tested in my kitchen. OMG this is my first try and the result was amazing, its chewy, sweet and delicious. Most importantly my Ang Ku looks like Ang Ku......

INGREDIENTS FOR THE FILLINGS

(adapted from Kuali.com)

200 grms of mung bean - soak overnight, drained and steamed until soft

2 tbsp of oil

180 grm sugar


INGREDIENTS FOR THE SKIN

250 grm of glutinous rice flour

120 ml hot water

1 tbsp of sugar

120 grm of sweet potatoes - steamed and mashed

a few drop of colouring- either red, green or yellow (optional)

For the skin, mix all the ingredients into a soft dough. If dough is too dry add in some warm water and mix till it form into a dough. Divide into small rounds.

1. Banana leaves - cut into rounds - I cut rectangle before steaming and round it up once the kuih is ready to serve.
2. For the filling, put mung bean and oil into blender and blend until fine while is still hot. Add the rest of the ingredients and mix well. Cool and divide into small round balls.

Flatten the dough and wrap the filling and
place onto greased banana leaves.

Brush Mod with oil, and insert the Ang Ku

into the mold. Carefully remove the dough by 

knocking the mold and placed on grease banana leave

Steam for 10 - 15 minutes or until cooked.

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Kita banyak melihat kuih ini di pasar-pasar tapi mungkin was-was untuk mencuba. Saya sudah lama mengidamkan kuih ini tapi itulah mana nak dapatkanya melainkan membuat sendiri. Kebetulan ternampak acuan Kuih Ku ketika membeli bahan-bahan untuk membuat cupcakes, saya terus beli dan terus membuka net untuk mencari resipinya. Tertarik dengan resipi yang dimuatkan oleh My Kuali Com, saya terus experimentnya di PATYSKITCHEN.

Alhamudullilah cubaan pertama menjadi, ada rupa ada rasa. Untuk resipi ini saya gunakan inti mung bean yang siap, malas nak kecah-kecahkan dapur. Cuma kulitnya aje saya buat sendiri. Hajat hati pada mulanya nak menggunakan inti  lotus seed tetapi bahan itu cuma dijual pada musim perayaan kuih bulan, so saya ambil apa yang ada saje.  Membuatnya tidak susah, macam membuat onde-onde gula Melaka, cuma yang ini kita pakai acuan. Paling penting acuannya hendaklah diberuskan dengan minyak dahulu sepaya tidak melekat.  Untuk inti kita boleh menggunakkan apa-apa inti yang kita suka. Boleh juga guna keledek, kacang merah ataupun kacang hijau. Asalnya kuih ini intinya adalah kacang tanah.

Sebenarnya kuih ini ada kaitan dengan upacara perayaan masyarakat Cina, warnanya keperangan melambangan kemewahan dan kesejahteraan. Kalau diperhatikan betul-betul acuannya, kita dapat melihat kuih ini berbentuk seperti kura-kura, maka dari situlah nama Ang Ku datang - Ang Ku dalam bahasa hokkien ialah kura-kura merah. Menyahut laungan 1 Malaysia, maka Patyskitchen mempelbagaikan sajian dengan membuat Kuih Ang Ku, kuih popular masyarkat Cina. - Selamat Mencuba.

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Next Post - Mung Bean Mochi

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