Pumpkin Ang Ku Kueh Mooncakes
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Cook time: 
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Serves: 12 pieces
 
Ingredients
  • 70g pumpkin puree
  • ½ tbsp sugar
  • 85g glutinous rice flour
  • 25g water (room temperature) or little more if dough is too sticky
  • 1 tbsp vegetable oil (corn oil)
Instructions
  1. Steam pumpkin over high heat and mash or blend to fine.
  2. Combine glutinous rice flour and sugar together and add the warm pumpkin puree into it and mix well.
  3. Add water little by little and knead until dough is formed. Add oil into dough and continue to knead to form to a soft dough.
  4. Divide dough into small portions, about 22g each. Wrap in lotus paste (about 25g) and dust with some glutinous flour. Press firmly into mooncake mould and unmould.
  5. Place the 'ang ku' mooncakes on a lightly greased banana leaves and steam for about 8-10 minutes over high heat. Open the lid to let the steam escape after 3 minutes of steaming. Place the lid back on the steaming wok and continue to steam for another 5-6 minutes.
  6. Remove the cooked mooncakes from the steamer and grease a thin layer of oil all over. Leave to cool and serve.
Recipe by Anncoo Journal at https://www.anncoojournal.com/pumpkin-ang-ku-kueh-mooncakes/