Skip to main content
logo
Food Advertising by

Pumpkin Angku Kuih ~ 南瓜龟糕


These Pumpkin Angku Kuih were made using the same recipe as my  Pandan Angku Kuih but I substituted sweet potatoes with pumpkin.  Another minor adjustment that I made was  I used water in this recipe instead of green pandan juice.  Also, I made the mung bean filling a little bit savoury by adding in finely chopped shallots and some salt.  So these Pumpkin Angku Kuih tasted a bit sweet and salty and they were soft and chewy..... Yum!



























Pumpkin Angku Kuih ~ 南瓜龟糕
    Ingredients for Pre-prepard dough
    • 150 gm glutinous rice flour
    • 125 ml water
    Mix these two ingredients to form a dough, cover and refrigerate overnight.

    Ingredients for Filling
    • 150 gm split mung beans, soaked overnight
    • 80 gm granulated sugar
    • 1/2 tsp salt (or to taste)
    • 2  Tbsp oil
    • 4 small shallots, finely chopped
    Method
    1. Rinse, drain and rinse the mung beans, steam for about 30mins. or till soft.  While hot, blend them with about 3/4 cup of water till it forms into a paste.
    2. In a non-stick pan, saute the shallots with the oil till fragrant, add in the mung bean paste and salt, fry till it leaves the sides of the pan.  Fine tune to taste.
    3. Dish out and let cool.  Cover with cling wrap and keep refrigerated till ready for use.
    4. Roll out into balls of  12 to15 gm for the mini kuih and 45 to 50 gm for the normal kuih.
    Ingredients for Dough
    • 100m ml water
    • 2.1/4  tsp rice flour
    • 1  Tbsp oil
    • 2  tsp caster sugar
    • 40 gm glutinous flour (add this sparingly, may not need the whole amount)
    • 100 gm pumpkin, peeled, steamed and mashed
    • Banana leaves, cut into bigger size than the moulds, grease with oil.
    Method
    1. Mix water with the rice flour, oil and sugar.  Mix till smooth.  Cook over low heat, stirring to make a smooth paste.  Leave to cool.
    2. Add rice flour paste to the mashed pumpkin, mix and add in the 'pre-prepared dough', mix, add in the 40 gm glutinous rice flour, sparingly and knead lightly till thoroughly mixed.  Dough should be soft and moist but not sticky.
    3. Weigh out dough accordingly,  12 to15 gm for the mini kuih and 45 to 50 gm for the normal size kuih.
    Assembling the kuih
    1. Flatten the dough, wrap with the filling, shape into a ball and press into the lightly rice flour dusted moulds.  Knock out the kuih and place onto a piece of greased banana leaf.
    2. Heat up a steamer and steam the kuih on medium heat, 3 mins. for the mini  kuih and 6 mins. for the normal size kuih.
    3. Remove from steamer and immediately brush the kuih with some oil.
    4. Yield :  8 normal size kuih and 12 mini size kuih


Comments

  1. oh, you made all the shapes out of the single mould, so far I only made one pattern only. Your AKK looks soft and good!

    ReplyDelete
    Replies
    1. Thanks, Sonia. Yes, I wanna try all the shapes so that I know the approximate amount of dough and filling to use in the future.

      Delete
  2. Hi Cheah
    Finally your Pumpkin Angku Kuih is up! You made in different different size and shapes....mmm....let me see which one I like.....what else....still the old fashion tortoise shape! Yours and mine are so similarly in colour. Just last Saturday, I was so craving for AKK again, but instead of making it again, I went to buy two pieces to stop my craving....hehehe...

    ReplyDelete
    Replies
    1. I like all the shapes in that mould, all-in-one. Yes, I see the AKK in the market place daily but it's most gratifying and satisfying if you can DIY!

      Delete
  3. Cheah, the colour is brilliant! I see that you also have finger shaped angku kuih. I bet they were very delicious!

    ReplyDelete
  4. Cheah, I love you used the natural colour from the pumpkin. Looks pretty and healthy too.

    ReplyDelete
    Replies
    1. Yes. Natural ingredients mean can afford to eat more!

      Delete
  5. nice one, cheah! i just saw jeannie making some akk kuihs too..i'm so lazy to make them, just want to eat! LOL!

    ReplyDelete
    Replies
    1. Jeannie's beet AKK are also very well done. Must try with beet. Must admit, it's 'labour intensive'.

      Delete
  6. Wah very bright color. Have never try pumpkin ang ku kueh but they look good.

    ReplyDelete
    Replies
    1. Chris, high time you try too! You'll feel very satisfied when they turn out nice!

      Delete
  7. Hi Soke Hah, So happy to see your post on AKK. They are all so lovely. Must find time to try making more varieties of AKK. Mind sharing some.....

    ReplyDelete
    Replies
    1. I'm gonna try Jeannie's version with beetroot!

      Delete
    2. Hi Soke Hah, I finally made these as offering item to my late Pa. I missed some steps, luckily it turned out well. My pumpkin puree was too wet and I needed to add more glutinous rice flour. I like the filling too, the taste is perfect.

      Delete
  8. Not sure my comment was through or not...
    These AKK look so lovely and delicious!

    ReplyDelete
    Replies
    1. Thank you, Angie. Looks like the craze is on for AKK!

      Delete
  9. Wow! What are those!? Amazing, I wish have that mold.

    ReplyDelete
    Replies
    1. These are glutinous rice steamed cakes which we call 'kuih'. Can make with different types of filling and different versions for the skin dough. This mould is easily available in M'sia.

      Delete
  10. Hi Cheah,
    Your wooden AKK mould look so special, have so many types in one mould.
    Your pumpkin AKK looks so pretty. Love the natural colour from pumpkin.
    mui

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Marble Cupcakes ~ 大理石纸杯蛋糕

Chocolate and vanilla are the best of friends and they complement extremely well with each other. This is a very easy recipe and these cuppies can be done in a pretty short time.  They are soft, moist and  with the two-tone butter frosting, they are seriously yummy!






Marble Cupcakes  ~  大理石纸杯蛋糕
Ingredients
150 gm butter150 gm caster sugar174 gm self-raising flour3 eggs50 ml milk1 tsp vanilla2.1/2 tsp cocoa/chocolate powderFrosting 80 gm butter123 gm icing sugarMethod Sift self-raising flour, set aside.In a mixing bowl, beat butter, sugar, eggs and milk till well combined.Fold in sifted flour and beat till smooth.Divide the batter into two portions.  In one portion add vanilla and in the other sift in the cocoa powder and mix till well incorporated.Spoon 1 Tbsp of vanilla batter into each cupcake liner.  Top with a spoonful of chocolate batter, alternating with vanilla batter until all batters have been used up.  Swirl the batters together lightly with a toothpick.Bake in a preheated oven @…

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…