Pumpkin Ang Ku Kueh Mooncakes
Made with a small portion of Ang Ku Kueh dough skin and combined with some leftover white lotus paste as filling, these steamed mooncakes taste are yummy! With only 30 minutes you'll have a great snack to serve them with a pot of Chinese hot tea.
Ingredients
Cooking Instructions
step 1
Combine Sweet Glutinous Rice Flour (1/2 cup) and Granulated Sugar (1 tsp) together and add the warm Pumpkin Purée (1/3 cup) into it and mix well.
step 2
Add Water (1 oz) little by little and knead until dough is formed. Add Vegetable Oil (1 Tbsp) into dough and continue to knead to form a soft dough.
step 3
Divide the dough into small portions, about 22 grams each. Wrap in about 25 g of Lotus Seed Paste (as needed) and dust with some glutinous flour. Press firmly into mooncake mould and unmould.
step 4
Place the 'ang ku' mooncakes on lightly greased Banana Leaves (as needed) and steam for about 8-10 minutes over high heat. Open the lid to let the steam escape after 3 minutes of steaming.
step 5
Place the lid back on the steaming wok and continue to steam for another 5-6 minutes.
step 6
Remove the cooked mooncakes from the steamer and grease a thin layer of oil all over. Leave to cool and serve.
