Pumpkin Ang Ku Kueh with Purple Sweet Potato Filling 紫薯馅金瓜红龟粿

🧂 Ingredients

• 120 g glutinous rice flour
• ⅛ tsp fine salt
• 1 tsp Monk fruit sweetener
• 10 ml vegetable oil
• 40-50 ml hot boiling water
• 70-90 g pumpkin

  to make 70g of pumpkin purée
• 250 g purple sweet potato paste filling
• 10-15 pcs banana leaves
• 1 tbsp vegetable oil

  for brushing the kuehs
• 1 tbsp glutinous rice flour

  for dusting the kuehs and moulds
• 10-15 cloves

  for decoration

Instructions

• 1 Peel and cut 70-90 g pumpkin into smaller pieces. Steam the pumpkin on high heat
  for 15-20 minutes until softened. Then blend into a thick and smooth purée.
• 2 Mix 120 g glutinous rice flour with 1/8 tsp fine salt, and 1 tsp Monk fruit
  sweetener. Stir to combine well. 
• 3 Add 70g pumpkin purée and 40-50 ml hot boiling water to the dry ingredients.
• 4 Use a spatula to start mixing and stirring until it forms a crumbly dough. Then
  add the remaining 10ml hot water and continue to mix. 
  
  Note: add more hot water if it's too dry.
• 5 When cool enough to handle, use your hand to knead the dough.
  
  Note: the dough will be a bit crumbly and dry.
• 6 Gradually add 10 ml vegetable oil in 2 parts and continue to knead the dough.
• 7 Once the dough turns soft, pliable and shiny, it's done.
• 8 Cover and let it rest for 15 minutes. The dough should be soft and will not
  break when kneaded. 
• 9 Wash, boil, and dry 10-15 pcs 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. 
• 10 Roll into balls 20g of 250 g purple sweet potato paste filling each, and 20g of
  the dough each.  
• 11 Roll the 20g dough into a ball, press a hole in the middle with your thumb to
  form a ‘bowl’. 
  
  Place the filling in the middle of the ‘bowl’ and press the edge of the dough to
  close. Make sure it’s sealed properly to avoid leakage. Then roll into a smooth
  ball again. 
• 12 Dust the dough ball with some glutinous rice flour.
  
  Use a scraper or thread to gently press 4 lines on the dough ball to form the
  pumpkin shape.
• 13 Place each ang ku kueh on a greased banana leaf.
• 14 Boil water in a steamer pot on high heat. Place the ang ku kueh on a steamer
  tray, leaving about 1-2 inch apart from each piece. Cover with lid, leaving a
  small opening of about 1cm.
• 15 Steam on medium heat for about 10-13 minutes until skin turns translucent.
  
  Note: I steamed my 40g ang ku kueh for about 11.5 minutes on average. I also
  wiped off the moisture condensation forming on the lid 2-3 times during
  steaming.
• 16 Brush each ang ku kueh with some 1 tbsp vegetable oil. Let the ang ku kueh cool
  down before serving.
• 17 Decorate the pumpkin ang ku kueh with a clove on top.  

Nutrition Info