Last Christmas I got a very nice surprise from the sweet Kristy, the lady who is well known for her talent in the kitchen.
She bakes beautiful breads, cakes, not to mention all of those mouth watering Asian Kuih that I love so much. Since I have been dreaming of making Ang Ku kuih as long as I can remember, I decide to give this bright pink mold a try. I was so surprised that it is very low tech and easy to use. This is my new treasure for sure. The other mold, not that you don't know it yet, but just incase, it's Moon Cake mold. Do you know how happy I am to have this mold? It's really hard to describe my feeling. These 2 molds, I will keep forever. Thank you so much Kristy, I really really really love them!
Is there anyone else out there who want to send me another exotic mold? You are welcome to, ha ha ha ....
Recipe adapted from Kristy Gourmet
125 ml water
20 g rice flour
126 ml water
30 g sugar
250 g sweet rice flour (glutinous rice flour)
70 ml vegetable oil (use coconut oil if available)
400 g skinless mung beans
8 tbs sugar
First, make the filling. Rinse and soak mung beans for 4 hours. Drain, place it in a heat proof bowl. Add sugar, and mix well. Steam for an hour until soft. Remove from steamer, roughly mash - set aside to cool slightly. Divide the paste into round shapes about 35 grams each, set aside. If you want a softer texture, you can also boil mung bean, sugar and 1 cup of water. Cook until soft and most water is evaporated.
To make starter:
Mix water and rice flour in a small sauce pan until well blended. Cook over medium heat until thicken. Remove from the heat - cool slightly.
Add enough water into bottom part of steamer pot. Place the pot over high heat.
To make the dough:
In a bowl, add sugar, sweet rice flour, and the starter. Rub the ingredients with your hand to mix. Slowly, add water a little at a time, keep mixing until form a soft dough. Slowly add oil, knead gently until dough is smooth.
Brush Ang ku mold with oil to prevent sticking.
Divide dough into about 35 grams for each portions, roll into a ball shape, flatten each ball and fill with mung bean paste. Enclose the filling, press into Ang Ku mold with smooth side facing down. Gently but firmly tap the mold on a counter top to release the dough, place it on top of a piece parchment paper, slightly larger than the size of Ang Ku. Repeat.
Place Ang Ku in a steamer (make sure the water is rolling boil), leave enough room in between so that they are not stick to each other. Close steamer with its lid. Steam for 10 minutes. Remove from the heat, and cool onto wire rack.