Ang Ku Kueh is a delicious Chinese/Nonya snack. It is often eaten during special celebratory events such as baby's first month, weddings and birthdays. The red color of the kueh is believed to be good luck.
There are two types of Ang Ku Kueh fillings: Green bean (Mung beans) and peanut. I prefer the mung bean version so it is the version I made. The mushy, velvet texture of the mung bean, wrapped in a chewy, elastic glutinous dough... one bite and you'll be hooked too.
So... what was the special occasion? Haha....well, I got a puppy. He is a beautiful West Highland Terrier. I love him to bits. So here's the Kueh to help celebrate and welcome him to our family.
Ingredients:
Glutinous rice 300 g
Sweet Potato 50 g skinned
Banana leaf (Shaped oval -12 pieces)
Water 220 ml
Ang Ku Kueh Mould
Coloring (Red-Optional)
Fillings
Green Bean 150 g (Steamed)
Sugar 100 g
Cooking oil 2 tbsp
*Soak green beans overnight and steam for 20 mins on high heat or until soft. Remove from heat and mash up. Blend in food processor with sugar and cooking oil until smooth. (I used organic green/mung beans, the specks of black are from the bean shell). If you do not have a food processor, you can mash the bean up and then pass it through the wire sifter a few times.
Directions:
1) Boil sweet potato in a pot, drain water and set aside. Mash the sweet potato. Let cool.
2) Mix the sweet potato with glutinous rice flour, coloring, water and knead until smooth. Divide the dough into 12 portions.
3) Flatten dough and place filling into the center. Gather edge to form a ball.
4) Grease the moulds with some cooking oil. Place dough on mould and lightly press into mould.
5) Remove dough from mould and place it on the banana leaf. 
6) Place the Kueh in the steamer and steam for 15 mins over boiling water. And enjoy!
I hope everybody had a great weekend. Sometimes the little things in life really recharges the soul and make you feel like you have been re-born. Here is Ang Ku Kueh to celebrate the joyous moments in your life.
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