Suitable for toddlers and older children
Makes 25 small kuihs
Ingredients
Sweet Potato Skin
• 200 g sweet potatoes (washed, peeled)
• 300 g glutinous rice flour
• 2 tbsps oil
• 160 ml water
Pea Filling
• 200g yellow split peas (washed & soaked until soft)
• 100 g castor sugar
• 1/2 tsp salt
• 2 tbsps oil
• 1/2 cup diced onions
• Water
Method
Sweet Potato Skin
1. Steam the sweet potatoes until soft.
2. In a bowl, mash the sweet potatoes with a fork. Add glutinous rice, oil and water and mix well to obtain a smooth dough. Cover with a damp cloth and leave aside.
Pea Filling
1. Steam the yellow split peas until soft. Mash with a fork.
2. In a non-stick wok, fry the diced onions in oil. Leave aside to cool.
3. In a bowl, mix the mashed split peas, salt, fried onions, oil and enough water to form a soft dough.
Shaping the ang koo kuih
1. Brush the jelly or ang koo kuih mould with a little oil to ease removal of the kuih from the mould.
2. Take a small lump of sweet potato dough and using your palm or a rolling pin, flatten it, into a round shape.
3. Spoon some pea filling into the dough, pinch the sides of the dough together, and using the palm of your hand, roll it into a ball.
4. Press the ball into the mould firmly, to obtain the design and shape of the mould. Tap the mould gently on the table to remove the ang koo kuih from the mould.
5. Place the ang koo kuih on a square piece of oiled banana leaf.
6. When all the ang koo kuihs are shaped, steam them in a wok over a high fire for 3 minutes covered. After 3 minutes, remove the cover to release steam, then re-cover and steam for another 3 minutes over a medium fire, until the kuihs are cooked. Remove the kuihs from the wok and brush them with a little oil to prevent them from sticking to each other. Serve when cool.