Ang Ku Kueh

Ingredients for skin:
300g glutinuous rice flour
2 tbsp cooking oil
2 tbsp sugar
200ml coconut milk
a pinch of salt
1/2 tsp red colouring or green pandan juice
Banana leaves

Ingredients for Filling
200g ground, roasted peanut
100g castor sugar
some hot water

Serving: 20 pieces (2x3" oval)


Method for Filling:
1. Melt sugar in hot water and mix into the ground peanuts to form a paste. Shape into balls as filling for the dough.


Method for skin:
1. Remove 50g of glutinous rice flour and boil with 100ml water till of a thick paste.

2. Boil coconut milk with a pinch of salt and pandan leaves and set aside to cool.

3. Sift the remaining 250g glutinous rice flour onto mixing bowl. Add the sugar and red colouring, mix well and add the coconut milk gradually. Mix well and knead for a while, then add in the cooked dough. Knead again adding the oil gradually and knead until dough is pliable and smooth. Rest dough for 30 minutes.

4. Divide dough into even portions depending on the mould you are using (about 25g here). For each kueh, the quantity of the dough and the filling should be the same.

5. Clean banana leaves and cut into pieces slightly bigger than the mould because the leaves will shrink when steamed.

6. Flatten each piece of dough to form a thin skin and wrap with a ball of peanut filling. Press the dough ball into the mould, knock the mould gently to dislodge the kueh and place it on a piece of banana leaf.

7. Steam kueh over medium heat for 8-10 minutes. Remove the steamer lid to let out excess steam in between steaming time so that you will have a nicely shaped kueh. When cooked, remove and brush with a little oil to prevent sticking.