Pumpkin Ang Ku Kueh with Chestnut Paste Filling 甘栗馅金瓜红龟粿

🧂 Ingredients

• 150 g pumpkin

  yields 70g pumpkin puree
• 120 g glutinous rice flour

  and more for dusting the mould
• 1 tsp Monk fruit sweetener
• 10 ml vegetable oil

  and more for greasing the ang ku kueh
• ⅛ tsp fine salt
• 40-50 ml hot boiling water
• 250 g chestnut paste filling
• 10-15 pcs banana leaves

  boiled and wiped clean and cut to shape

Instructions

• 1 Peel and dice 150g pumpkin.
• 2 Boil water in a steamer. Steam the pumpkin on high heat for 15-20 minutes until
  softened.
• 3 Transfer steamed pumpkin into a blender and blend into a puree. You will need
  70g of pumpkin puree.
• 4 In a separate bowl, combine 120g glutinous rice flour, 1/8 tsp fine salt, 1 tbsp
  Monk fruit sweetener and mix well with a spatula.
• 5 Make a well in the middle and add 70g of pumpkin puree and 40ml hot boiling
  water.
• 6 Mix with a spatula. The mixture will look dry and disintegrated in the
  beginning. Then add the remaining 10ml hot water and continue to mix.
  
  Note: add more hot water if it's too dry.
• 7 When the dough cools down, use your hand to start kneading the dough.
  
  Note: the dough will be a bit crumbly and dry.
• 8 Add 5ml of vegetable oil and knead. The dough will start to form shape.
• 9 Add another 5ml of the vegetable oil and knead into a soft, pliable and shiny
  dough that will not break when kneaded.
• 10 Cover with cling wrap and let the dough rest for 15 minutes.
• 11 Wash and dry the banana leaves. Cut out the banana leaves according to the size
  required, leaving about 1cm space all around. Grease one side of the banana
  leaves with vegetable oil. 
• 12 Roll the dough into 20g balls and the paste filling
  [https://www.beautifulvoyager.com/chestnut-paste-filling/] into 20g balls.
  
  Note: you can use some glutinous rice flour on the dough for easy handling.
• 13 Press the dough in the middle with your thumb to form a ‘bowl’. Place
  the filling in the middle of the ‘bowl’.
• 14 Press the edge of the dough to close. Make sure it’s sealed properly to avoid
  leakage. Then roll into a smooth ball again. 
• 15 Dust the dough ball with some glutinous rice flour (to prevent sticking).
• 16 Lightly dust the mould. Gently press the dough ball into the mould, filling the
  edges.
  
  Knock the mold gently on your palm and the dough will flip out of the mould. 
• 17 Place each ang ku kueh on a greased banana leaf.
• 18 Boil water in a steamer pot on high heat. Place the ang ku kueh on a steamer
  tray, leaving about 2cm apart from each piece. Cover with lid, leaving a small
  opening of about 1cm.
  
  Steam on medium heat for about 10-13 minutes until skin turns translucent.
  
  Note: I steamed my 40g ang ku kueh for about 13.5 minutes on average each
  time). I also wiped off the moisture condensation forming on the lid 2-3 times
  during steaming.
• 19 Transfer the ang ku kueh onto a plate and brush with some vegetable oil.
  
  Let the ang ku kueh cool down before serving. 
  
  Note: the colour will darken after it's cooled down.

Nutrition Info