Sweet Potato Angkoo

This is my very first blog.  Not really sure how to go about it, but here goes.

My main reason to start this blog is I really love food.  My motto is "Live to Eat", definitely not "Eat to Live".  Having migrated to Sydney from beautiful KL, where food is so easily available, I sometimes crave for authentic Malaysian food. In Sydney, there are many Malaysian restaurants but sad to say, the food is sub-standard and definitely not authentic.

The recipes I post will be derived from a variety of sites/blogs but with a bit of tweaking and much testing. 

One of my favourite kuih is the Angkoo Kuih which is almost always red/orange in colour with mung bean filling.  I saw this Sweet Potato Ku from another blog and amended it slightly.  Angkoo mould is practically non existent in Sydney.  I am using the konnyaku jelly mould for this sweet potato ku with no preservatives or colouring.  Here is how it look before steaming.

And after steaming.

SWEET POTATO KU                                                                                                        

Ingredients:

For the Dough:

150 g orange sweet potato - steamed and mashed (keep warm)

150 g glutinous rice flour

50 ml water

¼  tsp salt
2 tbsp oil
Pre-cooked cooking oil for glazing
Baking paper - cut into rounds

Filling of your choice

Method:
Sieve glutinous flour with salt.

Add warm mashed sweet potato to the glutinous flour and add in the oil and water a little at a time, knead until a dough forms.  Extra water is to be added only if the dough is too dry. Knead dough well until it is shiny. Rest the dough for 30 minutes.

Divide dough into equal portions to fit mould and roll each into a round ball.  Flatten each ball of dough slightly and add a small ball of filling.  Pinch and seal the edges to enclose the filling.

Spread some oil over the dough and press into a kueh ku mould.  Knock mould lightly to dislodge kueh and place on a piece of baking paper.

Steam kuih over low heat for 10 minutes.  At 5 minutes, uncover the steamer to lower the temperature of the steam otherwise the pattern will be lost if too high heat is used for steaming. Cover and continue to steam until cooked.

Remove from heat and glaze surface with the precooked oil