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COOK TIME
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SERVING size
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10 mins
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8 Pax
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INGREDIENTS
For Skin
225g glutinous rice flour
20g SIS Fine Grain Sugar
1 teaspoon red food colours
300ml hot water
4 tablespoon vegetable oil
For Peanut Filling
150g ground peanut powder
1 tablespoon white sesame seeds, toasted
50g SIS Fine Grain Sugar
1 tablespoon vegetable oil
2 tablespoon water1 banana leaf
2 tablespoon rice flour, for dusting
1 tablespoon vegetable oil
METHODS
- Prepare the skin. In a mixing bowl, add glutinous rice flour, SIS Fine Grain Sugar and salt. Make a well in centre to add hot water and red food colours. Combine the mixture and knead until it forms a smooth dough.
- Cover with a damp cloth and rest for 10mins.
- Prepare the filling. In a large bowl, mix ground peanut powder, white sesame seeds, SIS Fine Grain Sugar, oil and water until it forms a dough.
- Brush the banana leaf with vegetable oil and cut it into a size slightly bigger than the size of mould.
- To determine the weight of the dough, fill the mould with dough. Remove from mould and weigh on weighing scale. The ratio of dough to filing is 1:1.5. If weight is 50g, then skin dough is 30g and filing is 20g.
- Shape the skin dough and filing into small balls 30g and 20g respectively.
- Lightly dust the mould with some rice flour.
- Flatten skin dough and place a filling. Wrap all sides into a ball.
- Press the ball press gently and evenly into the mould. Knock it out lightly and place it on a cut banana leaf.
- Brush some oil on the Ang Ku Kueh and prepare the steamer.
- Steam for 8-10 minutes.