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Sunday, November 24, 2013

Angku - Red Tortoise Steamed cake with beet - gluten free


Angku has been making a come back recently as I have seen a few bloggers posting about it. It is a classic and traditional cake that will appear at every festival and occasion as it symbolizes wealth and prosperity.  This is my first time making this steamed cake using natural coloring from beet and I am glad it turned out so beautiful.  The texture is so soft and chewy and such a delight to eat. Oh yes, it is also gluten free.



I adapt the recipe from mui mui of my little favorite DIY who used pumpkin and got nice yellow ones.  She has some very helpful photos on her blog so do visit her for the visual methods.

Ingredients for the skin:

200 g glutinous rice flour
2 tbsp oil
100 g steamed pumpkin (I replace with beet)
1 tbsp sugar
100 ml thick coconut milk

Ingredients for the filling:

150 g split green beans (mung beans), soaked overnight
1/2 grated coconut (omitted)
60 g castor sugar 
1/2 tsp salt
3 tbsp corn oil

Banana leaves to hold the angku - make sure they are well oiled ( size 6cm x 8cm)
for my mould, filling rolled into round balls of 20 g each
and skin dough is 27 g each

Method:

Filling~
Soaked the split green bean overnight or at least 4 hours.
Drain and steamed until it is soft. (Sprinkle a few tablespoons of water onto the split green bean before steaming).

Mashed the steamed split green bean while it is still hot or blend it in a food processor into a paste.  (Can used a sieve and push the split mung bean through the sieve to obtain a fine and smooth paste.) 

Mixed the mung bean paste with grated coconut (if using), sugar and salt together.
(I stir-fry the mung bean paste in a non stick pan or wok with the sugar and oil until it is well combined and formed a dough like consistency.   Leave aside to cool then roll into 20 g round ball each.

Skin Dough ~
After steaming the beet, I place them in the blender with coconut milk and blend until smooth before mixing in sugar and oil.
Make a well in the centre of the glutinous flour and slowly pour the mixture in bit by bit. Keep mixing until it form into a dough. Mixed and knead the mixture into a pliable dough. 
Divide them into small portion of 27 g each. (cover with a piece of plastic wrap to prevent dough from drying)
Sprinkle some glutinous flour into the wooden mould.  Knock out the extra flour gently. (do this after every angku is knocked out. This is to prevent the dough from sticking to the mould)  Skip this part if using plastic mould but oil the mould instead after every angku is knocked out.

To assemble~
Put a skin dough in your palm. Press it slightly flat, like a little plate.
Place a small ball of mung bean paste in and wrap the filling with the skin dough. 
Sealed the skin dough, towards the centre of filling.  (Do not push too much of the bottom skin dough to the center or else when it is moulded into the wooden mould the filling will appear on the surface of the angku) 
Seal neatly and roll with your both palm to make into a round oval shape. Make sure no seal seam line is visible.
** if the skin dough appear to be sticky, just flour with hands with some glutinous flour)
Put the wrapped angku dough into the floured wooden mould. I used a plastic one.
Press lightly with your palm, to fill up the whole mould. Make sure all area are filled. 
Knock the dough out and place the angku on a piece of oiled banana leaf. 
Steam the angku on low fire for about 10 minutes (depending on the size of your angku).
Cool completely before serving.

I used a mooncake mould to make this one:)


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