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

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…