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

Marble Castella Cake ~ 长崎蛋糕

What's for tea?  A soft, light and non-greasy Marble Castella ~  Kasutera cake.  I didn't line the pan with foil this time, only with parchment paper and was very pleased that the bottom of the cake didn't stick onto the paper and yielded a perfect brown base.  Indeed a delicious cake to be enjoyed at any time of the day.




Marble Castella Cake  ~    长崎蛋糕

Ingredients
120 gm high protein flour, sift twice5 egg whites5 egg yolks100 gm caster sugar20 ml honey4 tsp Cointreau1/2 Tbsp cocoa powder + 1/2 Tbsp hot waterMethod Line an 8 inch square pan with parchment paper, set aside.Mix honey with Cointreau, set aside.Beat egg whites till foamy, add in sugar gradually and beat till firm but not dry.Add in egg yolks one @ a time, on low speed and combine till creamy.Add in sifted high protein flour in 3 batches, mix on low speed till no traces of flour are visible.Add in honey Cointreau mixture on low speed.Pour batter through a sieve into a large bowl, weigh out 120 gm and in cocoa mix…

Chia Seed Banana Bread ~ 香蕉种子蛋糕

This moist Chia Seed Banana bread makes a great snack or a quick breakfast.  Loaded with chia seeds and lots of banana flavour, one can enjoy it with a cup of steaming hot coffee or tea.






Chia Seed Banana Bread ~   香蕉种子蛋糕
Ingredients 

150 gm plain flour90 gm wholemeal flour1 tsp bicarbonate of soda2 'L' eggs3 Tbsp Chia seeds1/8 tsp salt55 gm caster sugar55 gm brown sugar (I used Muscovado sugar)300 gm over ripe bananas, mashed. (about 3 bananas)1/2 cup canola oil1 tsp vanilla1/2 tsp cinnamon1/3 cup Buttermilk (1/3 cup milk + 1 tsp vinegar or lemon juice)1 banana, slit into halfMethod Line a 9 x 5 x 3 inch loaf pan with parchment paper, set aside.Mix the  buttermilk and let it sit for about 10 mins. or more.Whisk the plain flour, wholemeal flour, salt and bicarbonate of soda thoroughly.Add in the chia seeds and cinnamon.  Mix well.In another bowl, beat the eggs, caster sugar, muscovado sugar, oil, buttermilk and vanilla till well incorporated.  Add in the mashed bananas.  Mix till …

Chinese Pumpkin Pancake ~ 金瓜饼

This pumpkin pancake is soft and delicate and not too sweet as the sweetness is only from the red bean paste filling.   For a crispy pancake you can deep-fry them but I chose to just shallow pan-fry them in a non-stick pan.   This is great to serve as a tea-time snack over a cup of brimming hot Chinese tea.


Chinese Pumpkin Pancake ~ 金瓜饼(adapted from  'here' )

Ingredients
150 gm pumpkin, steamed (should get around 350 gm raw pumpkin))100 gm glutinous rice flour100 gm red bean pasteSesame seeds (optional)Method Peel the pumpkin, remove the seeds and steam the pumpkin.  Once soft, drain off water and mash it up.  Weigh out 150 gm.Add in half glutinous rice flour and mix well.  Continue to mix in the glutinous rice flour and lightly knead till the dough does not stick to your hands.Wrap the pumpkin dough with some red bean paste, roll and shape it into a round ball.  Gently flatten it to a round disc on your palm or with a rolling pin between plastic sheet.  Sprinkle on some sesame …