The Purple Ang Gu Kueh again

I have been obsessed with making Ang Gu Kueh lately, especially the purple ones 🙂 I am also convinced that there is no substitute for freshly grated coconut. Since I bought the coconut grater 3 weeks ago, this is the 2nd time I am making a freshly grated coconut snack. Its delicious.


Ingredients

Fresh Grated Coconut

  • 1 fresh coconut. In the bay area, you can find them easily in the Indian or Asian grocery stores.

Filling

  • 220g grated coconut, freshly grated coconut preferred
  • 200g chopped gula malaka
  • 1/4 tsp salt
  • 150ml water
  • 3 screw pandan leaves

Purple Yam Skin

  • 150g glutinous rice flour mix evenly with 125 ml water; refrigerate overnight, covered
  • 60 g undiluted fresh coconut milk
  • 5 tsp rice flour
  • 1 tbsp peanut oil
  • 2 tsp castor sugar
  • 1 medium-sized Japanese purple yam, wash and peeled; cut 110g into small pieces
  • banana leaf scald in hot water; drain and blot totally dry; cut into 12 pieces each slightly bigger than then the ang ku kueh mold
  • rice flour, for dusting
  • peanut oil, for glazing

Tool

  • 35 ml ang ku kueh mold

Directions

Filling

  1. Mix all ingredients together in skillet over medium heat until gula melaka is dissolved. Continue to cook until the water is absorbed, but not too dry. Unlike the filling for Kueh dardar, the filling for Ang gu kueh cannot be too moist. The moisture will make it difficult to seal the dough ball later.
  2. Remove from heat and cool completely. Cover and refrigerate until ready to use.

Purple Yam Skin

  1. Mix the glutinous rice flour with water, cover and refrigerate overnight.
  2. Mix coconut milk in a small pot with rice flour, oil, and sugar till smooth. Cook over low heat, stirring, to make a smooth paste. Cool.
  3. Steam purple yam until soft and mash with potato masher. Add coconut paste. Continue mashing till paste is smooth.
  4. Add wet glutinous rice flour made earlier. Knead thoroughly until dough is evenly purple. Divide and roll into balls weighing 25 g each.

Assembly

  1. Divide the coconut filling into 16g portion. Roll each portion into a ball. Set aside.
  2. Lightly dust mold with rice flour.
  3. Flatten a ball of dough to about 6 cm wide.
  4. Place 1 piece of filling in the middle. Nudge and press dough to seal filling. Roll gently between palms till round, dusting lightly with rice flour if too damp. Place in mold. Press to flatten and level top, dust with flour and place a banana leaf over it. Turn over mold and whack hard against worktop so that kueh falls out, onto shiny side of banana leaf.

Steam

  1. Bring steamer to a rolling boil. Place kueh in steamer, on a perforated tray.
  2. Cover and reduce heat to very low so that water barely simmers. Steam till kueh is slightly expanded, about 6 minutes.
  3. Remove kueh to a plate. Glaze with oil. Cool. Trim excess leaf around kueh.
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