Thursday, April 2, 2015

Purple Tortoise Kuih / Purple Sweet Potato Ang Ku Kuih

Before steaming

Ang Ku Kuih literally means Red Tortoise Kuih/Cake.  What do you call the purple tortoise cake?  

[Makes 27 mini angku kuih]


90g split yellow mung beans, washed and drained
50g caster sugar
1/4 tsp salt
1 tbsp oil
2 pandan leaves

  • Steam mung beans with pandan leaves over high fire for about 20 minutes or until soft.
  • Immediately place the cooked mung beans into a food processor together with sugar and oil.  Blitz until fine.
  • Press the mashed mung beans through a sieve to get a smoother texture (however, you can omit this step if you wish).  Set aside to cool.
  • When filling is cool enough to handle, roll into balls of 9g each.  (Adjust weight to suit the size of your mould).


150g purple sweet potato
120g glutinous rice flour
2g rice flour
1 tbsp caster sugar
1.5 tbsp oil
40g hot water, or adjust accordingly

  • Steam sweet potatoes until soft and press through a sieve. 
  • In a mixing bowl, combined mashed sweet potatoes, glutinous rice flour, rice flour, sugar and oil.  Gradually add in hot water and knead into a soft dough.  Cover the dough and let rest for 10 minutes.
  • Divide the dough into balls of 14g each.  Cover.

To shape Ang Ku Kuih:
  • Dust the mould with glutinous rice flour and knock out excess flour.
  • Flatten a ball of dough and place filling in the middle and seal the dough. Roll gently into a round ball and place into the mould. Press gently to flatten.  Then knock out the kuih from the mould and place on a square of bamboo leaf (since I don't have banana leaf).
  • Steam kuih over medium-low fire for 5 minutes.
  • Remove kuih from steamer and lightly brush oil over.  

Monday, March 30, 2015

Wholemeal Loaf

Wholemeal  Bread

Wholemeal  Bread

Recipe taken from Carol Easy Life using straight dough method.


170g bread/high protein flour
170g organic wholemeal bread flour
1 egg (about 40g)
3/4 tsp instant yeast
10g milk powder
3/4 tsp salt
1.5 tsp caster sugar
160g cold water

30g olive oil

  • Place everything except olive oil into a mixer bowl fitted with a dough hook. Knead until well combined.  
  • Gradually add in olive oil and continue to knead until dough is smooth and elastic and passed the window pane test.
  • Place dough in a lightly greased bowl, cover with cling wrap and let it rise until doubled in volume.
  • Punch down to release trapped air.  Divide dough into three equal portions and rest for 10 minutes.
  • Flatten the dough into rectangular shape and roll them up like swiss rolls, then place them into a greased loaf pan (20 x 10 x 10 cm).  Cover and let it proof again until almost doubled.
  • Bake in a preheated oven of 180 deg C for about 35 minutes or until golden brown.
  • Remove bread from the pan immediately and let it cool on a wire rack.

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