我在马来西亚时很少吃蒸糕，但最爱的有蒸芋头糕，Kuih Talam和这个Ang Ku Kueh(AKK)。前者在刚来澳洲时做了；Kuih Talam在去年做了，而这个AKK我一直在等一个很特别的节日才做。最近终於等到了。我的一位中学朋友不但移民来了这里，而且还住在隔几条街那麽近而已，她的女儿将要满月，所以她邀请我和一班她的朋友去她家吃茶点。现在不做的话哪怕要我一个人哽完这些糕了，所以立刻行动。
When I was in
I didn’t eat kueh very often but my three most favourite kueh are the Steamed
Taro Cake, Kuih Talam & this Ang Ku Kueh(AKK). I made the Steamed Taro Cake
long before I started this Blog & I made the Kuih Talam last year. As for
this AKK, I had been waiting for a special occasion to make them & this day
had finally come when I received an invitation from my high school friend that
she was holding a tea party for her full-month daughter. Malaysia
在这里要特别地感谢Mui Mui@My Little Favourite DIY，因为她不但给了我几个食谱来做参考，在做AKK的当天，还透过Whatsapp跟我诉说每个步骤的细节。有不明白的地方，我索性拍照给她看，问个清楚。没有她，这些AKK不会那麽顺利的完成啦。
I’m very thankful for Mui Mui@My Little Favourite DIY because not only she has provided me a few of the AKK recipes, on the night I made these AKK, she had also talked me through the whole process via Whatsapp. I even sent her some pictures so she could check whether I was on the right track or not.
There was no problem to finish these kueh as all the guests who turned up on that day are from
Malaysia and . Singapore
很奇怪，明明买了Queen的Pillar Box Red红色素，但出来却是粉红色的，幸亏小主人是个女的，不然的话。。。
I used Queen’s Pillar Box Red to dye the dough but strangely, it came out as a pink dough, not red dough. Why huh?
Pink Ang Ku Kueh with Mung Bean Filling
(Recipe Source: Mui Mui@My Little Favourite DIY with Minor Adjustment)
Makes 40 (I used ½ Ingredients to make 20)
50g Rice Flour
300g Glutinous Rice Flour
Few Drops of Queen’s Pillar Box Red Food Colouring
Mung Bean Filling Ingredients:
150g Dried Mung Bean, washed & soaked overnight; drained
110g Caster Sugar
Banana Leaves, cut into squares & oiled
Oil for brushing
Extra Glutinous Rice Flour for dusting
1.To make the filling, steam mung bean until soft. Sifted.
I noticed that my mung bean were very dry after steaming & it was quite difficult to put through a sieve. So I placed them in a stick blender & sprayed with lots of water, then blender until smooth.
2.Place mung bean paste, sugar & oil in a frying-pan & stir-fry until the paste can leave the side of the frying-pan.
3.Dish up; cover with a wet towel & let to cool down a bit. Grab 13g of the mung bean paste & roll into ball. Repeat until all the paste is used. Cover with a wet towel.
4.To make the skin, place rice flour, 210ml water & 3.5tbsp oil in a small saucepan. Cook over low heat. Stir constantly. Once the rice batter becomes as thick & smooth as glue consistency, remove from heat immediately.
The rice batter will become thicker & turned to be lumpy after cooling down.
5.Mix 180ml water with the rice batter. Whisk until the batter becomes no lumps & smooth again.
6.Place glutinous rice flour, rice batter & red food colouring in a large bowl. Knead until the dough is pliable. It should feel like play dough & not that sticky.
7.Grab a 17g of dough, wrap with a mung bean ball.
Dust the AKK mould with some glutinous rice flour, pour out the excess.
8.Also dust the dough with some glutinous rice flour before pressing it into the mould.
9.Gently knock out to remove the AKK from the mould. Place on an oiled banana leaf. Repeat until all the mung bean balls are used.
10.Steam over high heat for 3-5 minutes, time starts counting from boiling point.
The weather here is cold & dry & at any stage if the mung bean became dry again, simply spray with some water & roll into ball again.
PS: Also a big thank you to Sonia who had given me this AKK mould over a year ago!