This may sound weird – pumpkin ang ku kueh or mooncakes? Not at all! Just for the fun of it, I made a small portion of ang ku kueh dough skin and combined with some leftover white lotus paste as filling. To my surprise the steamed mooncakes tasted yummy too with the chewy dough skin! You don’t have to chill the mooncakes in the fridge but just eat them after they are cooled. This pumpkin dough was quick and easy to make and together with the wrapping, it took me only 30 minutes. Great to serve them with a pot of Chinese hot tea.
- 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)
- Steam pumpkin over high heat and mash or blend to fine.
- Combine glutinous rice flour and sugar together and add the warm pumpkin puree into it and mix well.
- 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.
- 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.
- 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.
- Remove the cooked mooncakes from the steamer and grease a thin layer of oil all over. Leave to cool and serve.
- 70克 蒸熟南瓜泥
- ½汤匙 细糖
- 85克 糯米粉
- 25克 冷开水或适量
- 1汤匙 食油 （玉米油）
- 南瓜用大火蒸至熟， 趁热压烂成泥。
Wishing everyone a wonderful Mid-Autumn Festival!