We were invited to a friend's house for dinner and also to meet a couple of their friends from Shanghai. My husband convinced me to make Ang Ku Kuih to introduce our Malaysian dessert to the Chinese guests. As I didn't have any yellow flesh sweet potatoes, I used our humble potato instead. And hoping that the skin will turn out as soft as those using sweet potatoes. Viola! soft and chewy skin - even till the next day!
Since the texture of the potato is drier than sweet potatoes, more liquid has to be added into the dough. I extracted some concentrated pandan juice for colouring and also for the wonderful fragrance.
200g desiccated coconut
50g caster sugar
50g pure coconut sugar
150ml coconut milk
1 pandan leaf, cut into strips
2 tsp cornstarch diluted in 1 tbsp water
- Mix everything (except the cornstarch mixture) in a pan and simmer under medium low heat.
- Finally add in the cornstarch mixture and cook until thickens.
- Once it is cool enough to handle, shape filling into balls of 20g each. Set aside.
300g mashed potato
240g glutinous rice flour
1 tbsp wheat starch (tang meen fun)
2 tbsp sugar
3 tbsp oil
35g coconut milk
140g liquid (hot water + concentrated pandan juice
- In a mixing bowl, combined mashed potato, glutinous rice flour, rice flour, sugar and oil. Gradually add in hot liquid and knead into a soft dough. Cover the dough and let it rest for 10 minutes.
- Divide and shape the dough into balls of 27g each.
To shape Ang Ku Kuih:
- Dust the mould with glutinous rice flour and knock out excess flour.
- Flatten a ball of dough and place a ball of filling in the middle and seal the dough. Roll gently into a round ball. Place into the mould and press gently to flatten. Knock out the kuih from the mould and place on greased banana leaf.
- Steam kuih over medium-low fire for 6 minutes.
- Remove from the steamer and immediately brush oil over the kuih.