About Me

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I was born and brought up in Kota Bahru,Kel,Malaysia From a very young age I was very interested in cooking. My sisters were all married by the time I was ten it fell on me to help my mother to do the household chores. Slowly I started cooking. After doing our household chores I go and help our neighbour Mok Wan who happened to be a kuih seller, helping her with the task of grinding rice, beating eggs, peeling onions and packing the kuihs usually fell on me for just 20 cents. Mok Wan was very good in making all those traditional Kelantanese kuih whicn are known for their variety and distinct taste. It was she who give me the best lessons in Malay culinary arts. It have been years since she passed away but her art of making kuih is still with me. It was my mother who gave me the lessons in Indian culinary arts, I helped her cook, learning all the time without realising it. Every time when I cook for my friends, the first thing they ask me is "Did you learn cooking?" Far from protesting vehemently that I was self-taught, I must admit I that I gained my knowledge of cooking partly from my family, partly from helping people who are masters of their arts and partly from cookery books.

About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Thursday, February 13, 2014

KUIH ANG KOO BLACK BEAUTY

   
KUIH ANG KOO

250 gm glutinous rce flour,sifted

300 gm sweet potatoes,boiled until tender,then peeled and mashed well while still hot,using a fork

1 tbsp. corn oil

1 tbsp. castor sugar

1 tbsp. black food colouring

Enough water to soften the dough

For the coating:

3 tbsp glutinous rice flour

Ang koo mould, corn oil to brush on top

For the filling:

60 ml water

41/2 tbsp sugar

2 pandan leaves,knotted

100 gm green beans without skin,soaked in water overnight then steamed for 30 minutes until soft and mashed.

  In a wok add water,sugar and pandan leaves. Cook until the sugar has dissolved completely,take out the pandan pandan leaves. Add the mashed green beans.

  Keep stirring until the mixure dries,leave to cool


   In a bowl,add the flour,mashed sweet potatoes,oil,sugar and the food colouring.  Mix all together until it becomes crumbly.

   Slowly add water to make a dough. Divide the dough into portions of 60gms ( this depend on the size of the ang koo mould ) each and make a bird nest. Put in 1 tsp of the filling then enclose to make a round balls. coat with glutinous rice flour.

   Dust the ang koo mould with a little flour and put in the dough,press down and knock the ang koo kuih out. Put the ang koo kuih on a greased banana leaf and place in steam tray. Steam over high heat for 5 minutes until cooked. Brush corn oil on the top.










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