Ang Ku Kuih with Peanuts

Trying a new flavour. I was back in Singapore for my father-in-laws' funeral last May & get a chance to try Ang Ku Kuih with peanut filling.

I have to get my hands to try to make them.  Love the peanuts !! 

I used the peanut filling's recipe from Guai Shu Shu's website. Link to recipe: 

https://kwgls.wordpress.com/2014/08/23/an-auspicious-chinese-steamed-cakered-tortoise-steamed-cake-angku-kuih-（红龟粿）/

Chin's notes : 

1. I replaced plain flour with corn flour. 

2. For the dough recipe I used Rasa Malaysia's recipe: 

http://rasamalaysia.com/angku-kuih-red-tortoise-cake/2/

Ang Ku Kuih (Red Tortoise Cake)

I used to eat these when I was living in Penang. I think it is more than 20 years since I last had one.

There is a request for Ang Ku Kuih, and I'd decided to take up the challenge & try to make them in Paris.  Fortunately I bought the mould from Penang last August. 

Thanks to my friend, SiewLoon who shared her yummy recipe!

Here is her recipe from Rasa Malaysia:

http://rasamalaysia.com/angku-kuih-red-tortoise-cake/2/

My first attempt was a success!!!  It has a chewy skin & yummy bean paste, just like how it should taste like.  They were well received at the Chap Goh Meh's lunch reception today. : ) 

Ku-Chye Kuih ( Steamed Chinese Chives Dumplings )

Ku-Chye Kuih ( steamed Chinese chives dumplings), one of the many Nyonya's snacks that I love! 

This is my first attempt to make these. It was not difficult but a bit time consuming to make the fillings, skin & wrapping. It was worth it all for my craving!! 

I need to work on my wrapping as they broke during the steaming process. 

I followed the skin recipe from Rasa Malaysia - link below. 

http://rasamalaysia.com/chai-kueh-steamed-vegetable-dumplings/2/

Makes 30 dumplings

Ku-Chye Kuih Fillings ingredients: 

500g Chinese Chives, thinly sliced. 

6 cloves of garlic - minced 

30g dried shrimps - clean 

3 dried mushrooms - soaked & thinly sliced. 

5 water chestnuts (optional) - cut into small cubes

1 tbsp oyster sauce 

1 tsp sugar

Salt & pepper to taste 

3 tbsp vegetable cooking oil

Dumpling skins ingredients: 

165g wheat starch 

85g tapioca flour

420g hot water 

5 tbsp vegetable oil 

Preparation steps: 

1. Prepare all the ingredients. 

2. In a wok, heat up the oil, then add in the garlic. Fry until fragrant. Set aside some fried garlic for garnishing. 

3. Add the dried shrimp. Fry until the dried shrimps are fragrant , add in the mushrooms, then add in the Chinese chives.

4. Add in all the seasonings & fry until vegetable is cooked & set aside to cool. 

5. Prepare the dumpling skin, recipe & methods from Rasa Malaysia. 

6. Wrap the dumplings. 

7. Place dumplings on parchment paper on the steamer tray. Steam for 12 - 15 mins on high or until dumpling skin is translucent. 

8. Garnish with fried garlic & your favourite chili sauce. 

Bon appétit ! 

Chin notes: 

1. Take note to seal the dumplings with a bigger sealed allowance to avoid breaking of dumplings.

2. I added water chestnuts, normally water chestnuts were not added.

Added on 24 April 2015 

3. Leave about 1 to 2 cm gap between dumplings on the steaming tray. The dumpling will expand slightly.

4. They freeze quite well too. Made extra to freeze. No thawing is required, I steamed them directly out from the freezer. 

Frozen dumplings