Pumpkin Ang Ku Kueh 南瓜红龟糕

Ann Low

12 years ago

I was very surprised and happy when I received this mini ang ku kueh mould from Eileen two weeks ago. Eileen also shared her Pumpkin Ang Ku Kueh’s recipe on her blog using the same mould and her AKK looked so cute and pretty lol! Since Eileen sent me this cute mini moulds, I too made them and at the same time support the LTU Pumpkin theme event for October.

These pumpkin ang ku kueh are soft and chewy and we finished them off within a day!

Thank you very much Eileen for these cute and lovely gifts. I love them to bits 🙂
非常感谢Eileen送的这些小可爱，实在太喜欢了！

Pumpkin Ang Ku Kueh

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Prep time

20 mins

Cook time

15 mins

Total time

35 mins

Author: Ann Low

Serves: makes 11

Ingredients

(A)
70g Pumpkin Puree
1 tbsp Sugar
35ml Hot water (about 2½ tbsp)
120g Glutinous rice flour
(B)
1 tbsp Oil
10ml Water
Filling
110g Red bean paste, divide in 11 small balls (10g each)

Instructions

Steam pumpkin till soft. Mash hot pumpkin till fine with a fork or blender.
Mix ingredient (A) together in a bowl. Cover pumpkin dough with cling wrap and rest for 10 minutes.
Then add oil into pumpkin dough. Slowly add in 10ml water if the dough is too dry and knead to smooth.
Divide pumpkin dough in 11 portions (22g each) and wrap the red bean paste into it. Roll into a ball and dust with some glutinous rice flour. Press firmly into the mould. Knock out the kueh and place it onto a greased banana leaf.
Steam the kueh at medium heat for 2 minutes. Open lid to let the steam to escape and place the lid back on the steamer, steam for another 3 minutes.
Remove the kueh from the steamer, grease some oil on it. Leave to cool and serve.

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