Skip to main content
logo
Food Advertising by

Black Glutinous Rice Angku Kuih


These Black glutinous rice Angku Kuih was made quite some time ago but I had to put the post on hold as I was pre-occupied with the posts for  Chinese New Year Cookies.   The dough was prepared a day before and kept refrigerated till ready for use.  These angku kuih was soft and chewy and I must thank  Happy Flour  for sharing this recipe.




Recipe for Black Glutinous Rice Angku Kuih


    Ingredients  (Dough)
  • 130 gm glutinous rice flour
  • 50 gm sweet potatoes, peeled, steamed, mashed
  • 20 gm black glutinous rice flour
  • 125 ml water (to add sparingly)
  • 1/2 Tbsp oil
Filling
  • 150 gm split mung beans
  • 80 gm - 100 gm   sugar
  • 1.1/2 Tbsp oil
Method  (Filling)
  1. Soak the beans overnight, steam for 35 to 40 mins. or till soft.
  2. While hot, blend the beans with 1 cup of water.
  3. Heat up oil in a pan and fry the bean paste with sugar till it forms into a paste, leave to cool.
Method  (Dough)
  1. Mix all the ingredients together, knead to form a soft dough, adding in water sparingly.
  2. Wrap wiht clign wrap and rest in the fridge for 1 to 2 days.  (This is to allow the flour to absorb the liquid).
  3. Let dough rest in room temperature, knead before use.  (If dough is dry, add water, if dough is wet, add some glutinous rice flour).
  4. Dust the mould with some rice flour.
  5. Pinch some dough to form a ball, flatten, put in the filling, wrap up into a ball and place the ball of dough into the mould.  Press it in a  bit and knock out the kuih.   Place the kuih onto a greased banana leaf.
  6. Steam  under medium heat,  small kuih for 3 mins. while the big ones take 6 mins.
  7. Remove the kuih and immediately brush on some oil.
  8. Let cool, serve.
Note :  Small kuih - 15 gm dough/15 gm filling.  Big kuih - 50 gm dough/50 gm filling.




Comments

  1. Very nice and soft AKK. By the way I've never seen black glutinous rice flour before. Is it from the black glutinous rice that we normally cook as dessert?

    ReplyDelete
    Replies
    1. Yes it is and I can get it in 'powder' form here.

      Delete
  2. Hi Cheah , delicious and good , thanks for sharing :)

    ReplyDelete
  3. I was wondering to find a recipe to finish my balance of black glutinous rice flour before it expired .
    Your yummy Black Glutinous Rice Angku Kuih just at the right time , here I go ........Thanks !

    ReplyDelete
    Replies
    1. Oh, would love to see your post soon :)

      Delete
  4. Hi Cheah
    I would love to get my hands to try this special AKK. I got to look for black glutinous rice first. Bet this AKK must be yummy and tasty usi g the black glutinous rice flour.

    ReplyDelete
    Replies
    1. Yes, they're yummy and chewy. Will look forward to your post soon!

      Delete
  5. Soft and chewy...they sound and look very tasty, Cheah.

    ReplyDelete
  6. Hi Soke Hah, yes must thank Happy Flour for sharing the good tip. I used the same method for other AKK recipes. They are soft and chewy. My mum asked to make more.

    ReplyDelete
    Replies
    1. Yes, Kimmy, that was indeed a very good tip.

      Delete
  7. Thanks for the recipe, makes me drooling, must try !

    ReplyDelete
    Replies
    1. Hi, Paulie, thanks for dropping by. Please try this out!

      Delete
  8. I have never try nor seen Black glutinous rice Angku Kuih here. Courier some for sampling please. :)

    ReplyDelete
  9. very nice look ku kuih, I like the long money ones, always reminds me of CNY cos that's the only time my mom would make this type:D

    ReplyDelete
  10. Hi Cheah! Love AKK, this black glutinous rice one is very unique and looks good! I am very tempted to give this a try, thanks for sharing :)

    ReplyDelete
    Replies
    1. Yes, why not.... it's fun to experiment with different ingredients.

      Delete
  11. Very nice black AKK and the mould is so pretty!

    ReplyDelete
  12. Una buena forma de ocupar el arroz ingeniosa receta,abrazos.

    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

Biscoff Butter Cake ~ 牛油蛋糕

The recipe for this Biscoff Butter Cake is similar to my earlier post of Marble Butter Cake, just that I added an extra ingredient which is, crushed Biscoff cookies.    Instead of mixing the crushed cookies into the batter, I just sprinkled them on top of the first layer of batter and then cover with the remaining batter.   This cake is soft and moist with good texture ..... definitely a recipe for keeps!






Biscoff Butter Cake ~ 牛油蛋糕 

Ingredients   (A)
230 gm unsalted butter4 egg yolks120 gm caster sugar200 gm self-raising flour60 ml milk120 gm Biscoff cookies, crushed1 tsp vanillaa pinch of salt(B)  4 egg whites         50 gm caster sugar
Method Sift the self-raising flour and salt, set aside.Line an 8 inch square pan with parchment paper, set aside.Crush the Biscoff cookies with a rolling pin, set aside.Beat the butter slightly, then add in the sugar and continue beating until creamy.Beat in eggs one at a time.  Add in the vanilla.Sift in the flour alternatively with the milk.In another b…

Salted egg yolk cookies ~ 咸蛋黄酥饼 ~ CNY 2016

Salted egg yolk recipes are getting very popular these days.  There are salted egg yolk with crabs, salted egg yolk with chicken, salted egg yolk with bittergourd and salted egg yolk bun, just to name a few.  Being the inquisitive me, I tried baking the salted egg yolk cookies just to taste what's it like.   It's quite difficult to describe the taste, it's neither totally sweet nor totally savoury, it's a blend of both which makes it unique, yet delicious.


I like the small bits of salted egg yolk in the dough.  I let the dough rest in the refrigerator for more than 2 hours and it was more pliable to handle.


Recipe for Salted Egg Cookies (adapted from 'here')  ~  咸蛋黄酥饼

Ingredients

85 gm butter40 gm caster sugar2 salted egg yolks, steamed for 5 mins and mashed while still hot125 gm plain flour10 gm cornflour1/8 tsp baking powder1 egg yolk, lightly beatena pinch of saltSesame seeds to sprinkle
Method
Sift the flour, cornflour and baking powderCream butter, sugar and p…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.