Skip to main content
logo
Food Advertising by

Black Sesame Angku Kuih ~ 黑芝麻龟糕



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'.
           

Comments

Popular posts from this blog

Traditional Chinese baked sponge cake ~ 烤鸡蛋糕

These old fashioned Chinese baked sponge cakes bring back fond memories of my childhood of  yesteryears.  They taste somewhat like the CNY Kuih Bahulu and I remember snacking on them when I was little.  I've tried making this twice, googled and tweaked the recipe from here and there but the cakes turned out chewy instead of soft and moist.  I was about to raise the white flag when I told myself that I might be third time lucky and thankfully I managed to get what I wanted on my third attempt.  So perserverence does pay!

The recipe may look easy but the beating of the eggs to 'ribbon' stage and the folding/whisking of the flour into the egg mixture can be tricky ...... that's why I had to try thrice before I could achieve what I wanted.  I kept two cakes in a container and they were even softer the next day.... Yum is the word!





Traditional Chinese baked sponge cake ~ 烤鸡蛋糕Ingredients 
2 eggs  (65g to 70 gm with shell)60 gm plain flour1/2 tsp  baking powder40 gm caster sug…

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.

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…