The preparation to make this ang ku kueh is a bit challenging, but once you've make the filling, you can make the batch after next in much easier and faster way.
250g yellow mung beans
2 cups water
3TBSP corn oil
For Pumpkin dough
300g pumpkin, steamed and cut into small pieces
200g glutinous rice flour
15g rice flour
3TBSP corn oil
130g hot water, or adjust accordingly
Optional: fresh banana leave, clean and cut into square shape.
Edible black ink pen
For the filling
- Rinse mung beans several times till water run clear, soak in clean water minimally 4 hours.
- Pour the mung means together the water and cook in the rice cooker, lift the cover open.
- When it is soft to touch, remove the beans and pour away the water.
- Place beans, sugar and oil in a pot, cook until paste-like.
- Set aside to cool. Shape into 14g small ball.
- Steam pumpkin till soft.
- Use a fork to mash it.
- Add glutinous rice flour, rice flour, sugar, and corn oil with mashed pumpkin, slowly add in hot water to mix well till soft dough, keep aside and rest 10mins.
- Shape into 17g small ball.
- Dust your pumpkin dough with a bit of glutinous rice flour for easy to handle.
- Flatten the pumpkin dough, place a mung bean ball, cover and shape into round ball first.
- Use a knife to cut the edges to look like a pumpkin and place on greased banana leaf.
- Use edible black ink pen to draw the eyes and mouth on ang ku.
- Arrange kueh on a steaming tray and steam for approximately 8 minutes over medium heat till cooked.
- Once done, remove from steamer, lightly brush kueh surface with corn oil.
To see my previous breakfast recipe, you may hop over this post Healthy Kiwi Cereal for breakfast