Monday, June 16, 2014

Black Sesame Angku Kuih | 20 comments:



I was a bit apprenhensive at the onset when I  chose to use yam paste as the filling for this Black Sesame Angku Kuih.  Just wondering how will the taste of yam combine with the black sesame.  But if I don't experiment, I wouldn't know.  Come what may, I tried and  wasn't disappointed at all when the Kuih were freshly steamed and the first bite said it all ...... yummy!








Recipe for Black Sesame Angku Kuih

    Ingredients for Yam Paste

    • 350 gm yam (nett weight), steamed with pandan leaves and mashed
    • 150 gm sugar
    • 60  ml oil
    • Pandan leaves
    Method
    1. Combine and cook the above together under low flame,  keep stirring till the paste comes together, leaving the sides of the pan and can be lifted up with a spatula.
    2. Yield : 460 gm of yam paste.
    Ingredients for Skin

    (A)  30 gm rice flour
           60 ml water 
    (B)  150 gm glutinous rice flour
           25 gm black sesame powder
           40 gm sugar
           100-110 ml water
           2 Tbsp oil

    Method
    1. Mix ingredients (A) and cook till thick, let cool.
    2. Combine (A) to the remaining ingredients (B).  Knead till soft but not sticky.
    3. Wrap the dough (about 400 gm) with cling wrap and keep refrigerated overnight.
    4. Yield :  9 big ones and 11 mini ones
    To assemble the Kuih, please refer 'here'.
           

20 comments:

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  1. Cheah, These black sesame AKK look very pretty! The taste of the yam paste sounds so yummy too. Great combinations!

    ReplyDelete
  2. Wow! Your angku kuih looks so nice, the prints still so clearly seen after steaming...got to try this type of skin without using sweet potatoes as one of it's ingredients.

    ReplyDelete
    Replies
    1. Yes, I like to try making a variety of skin type,something different.

      Delete
  3. Ain't they GORGEOUS! Is yam same as taro?

    ReplyDelete
  4. Your black sesame angkukuih look so pretty. The yam filling is pretty special, never tried before. Bet it taste good.

    ReplyDelete
    Replies
    1. Yes, I like anything with yam so to me this combination is good.

      Delete
  5. Wow, your AKK looks stunning and sexy in black :)) And the filling is very unique, I wish i could grab one out of the screen.

    ReplyDelete
    Replies
    1. Sexy? Ha, ha, I'm so amused. Do help yourself!

      Delete
  6. Cheah, I love yam and I would have imagined that they are perfect as angku kuih filling! Wish I could taste them!

    ReplyDelete
    Replies
    1. PH, since you like yam, do give this a try and you won't be disappointed.

      Delete
  7. Aren't they the most intriguing little bites of goodness, Cheah. I'm so glad you chose to share this recipe with us. They look so good and since I have never had them before, I can only dream of their deliciousness...Thanks again for sharing, Cheah...

    ReplyDelete
  8. Hi Soke Hah, thanks for trying AKK with yam paste. Extraordinary taste. I believe yam blends well with black sesame.

    ReplyDelete
  9. Interesting! Really neat! And exotic looking.

    ReplyDelete
  10. Hi.. I made these but find them not as chewy as expected. Looked at your recipe again and would like to humbly ask if ingredients A is rice flour or glutinous rice flour. Your other AKK recipe are glutinous rice flour. Thank You.

    ReplyDelete
    Replies
    1. The other AKK recipes also have both rice flour and glutinous rice flour.

      Delete
    2. Thank You Cheah for your prompt reply. I hope to try again in the near future. I used peanut oil in the yam paste and the peanut oil seem to "overpower" the yam. Will use corn oil going forward.
      Cheers,
      Bee Lian

      Delete

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