Longevity Peach Ang Ku Kueh is a delightful and symbolic treat often enjoyed during celebrations. This recipe provides a detailed guide to creating these soft, chewy glutinous rice cakes filled with sweet mung bean paste. The process involves preparing the mung bean filling, creating a special starter paste, and carefully crafting the peach shape with colored dough. These steamed treats are not only visually appealing but also carry a wish for long life and good...
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Clean the split mung beans a few times until the water is clear, and let them soak for at least 3 hours or overnight.
Drain the soaked beans and add just enough water to cover them. Steam at high heat for 40 minutes, or until you can easily mash them with a fork or spatula.
Transfer the steamed beans to a pan, add sugar and cooking oil, and cook over low heat. The mung bean puree will liquefy as the sugar melts; stir-fry until it thickens and no longer drips when lifted with a spatula. Set aside to cool.
Divide the cooled paste into 15 portions, approximately 10g each, and shape into small balls.
To make the starter, combine the rice flour, warm water, and oil in a saucepan and stir well, ensuring there are no lumps. Cook over low heat, stirring continuously, until the mixture thickens into a roux.
Peel and cut the potato into small chunks. Cook in a pot of water until soft. Test by piercing with a fork; they should fall apart easily. Mash with a fork and set aside.
Combine the glutinous rice flour, sugar, cooking oil, mashed potatoes, and starter in a bowl. Mix well until you have a smooth dough. If the dough is too dry, add water, 1 tablespoon at a time, until it reaches a smooth consistency.
Set aside 100g of the dough for the peach leaves. Add a little green coloring to this portion and knead until you achieve a pale light green dough.
Divide the remaining dough in half. Leave one half as white dough. Add a little red coloring to the other half and knead until you achieve a pink dough. Divide both the white and pink dough into 15 portions each and form into small balls.
Take one of the white balls and flatten it with your palm. Place one pink ball inside the flattened white dough. Flatten the pink ball with your palm again. Then, fill with a mung bean paste ball and seal it. Shape the dough into a round.
Shape the round dough from the previous step into a smooth oval ball. Use your hand to form a peak on the top. To create the seam of the peach, gently press a bench scraper to make a line along the arch. Pinch the top to mimic the shape of a peach.
For the green dough, divide it into 24 equal pieces (about 1 cm long). Take one portion of the green dough and shape it into a cone shape. Using a bench scraper, flatten the cone. Stick it on both sides of the peach, forming a line in the center and creating leaf vein patterns with tilts.
Line a bamboo steamer with parchment paper. Place the shaped Ang Ku Kueh into the steamer and steam for 10-12 minutes over medium-low heat.
Ensure the mung beans are thoroughly soaked to achieve a smooth and creamy paste.
Adjust the amount of water added to the dough based on the humidity and flour consistency to avoid a sticky or dry dough.
For vibrant colors, use gel food coloring as it provides a more concentrated hue without adding excess liquid.
To prevent the Ang Ku Kueh from sticking, ensure the parchment paper is well-placed in the bamboo steamer.
How do I prevent the Ang Ku Kueh from sticking to the steamer?
Ensure you line the bamboo steamer with parchment paper or banana leaves to prevent sticking. Lightly oiling the paper can also help.
Can I use a different filling for the Ang Ku Kueh?
Yes, you can use other sweet fillings such as peanut paste, sweet potato paste, or even a savory filling like dried shrimp and radish.
How do I store leftover Ang Ku Kueh?
Store leftover Ang Ku Kueh in an airtight container in the refrigerator for up to 3 days. Reheat by steaming them for a few minutes before serving.
What can I use instead of glutinous rice flour?
While glutinous rice flour is essential for the chewy texture, you might experiment with a combination of sweet rice flour and tapioca starch as a substitute, though the result may vary slightly.
How can I make the colors more vibrant?
Use gel food coloring for more intense and vibrant colors. Add the coloring gradually and knead well to distribute it evenly throughout the dough.
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me.
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