300g roasted peanuts, skinned
75g salted butter
3g fine salt
Kueh Skin Ingredients
100g boiling water
1 tbsp sugar
250g glutinous rice flour
150g purple sweet potato purée
2 tbsp fried shallot oil
some banana leaves
some fried shallot oil
1 To make filling, ground peanuts into a coarse powder. Add sugar, butter and fine salt, then mix well till combined.
2 Refrigerate for 20 minutes before dividing into 20g portions to shape into small balls.
3 To make kueh skin, combine boiling water and sugar to become syrup.
4 Mix glutinous rice flour, purple sweet potato purée and fried shallot oil in electric blender. Slowly pour in hot syrup and blend into a dough.
5 Divide dough into 30g portions to roll into balls, then flatten them. Wrap up with peanut filling and press into the ang ku kueh mould. Knock to unmould and place on a greased banana leaf. Repeat steps to use up all ingredients.
6 Transfer to steamer and steam for about 8 minutes over medium heat.
7 After steaming, brush their surfaces with a thin layer of fried shallot oil. Leave to cool.
“A recipe has no soul. You as the cook must bring soul to the recipe.” – Thomas Keller