红曲红龟粿 Red Yeast Ang Ku Kueh

Using the basis of the Purple Sweet Potato Ang Ku Kueh I've made previously, I modified it to make this 'Ang Gong Gong' Ang Ku Kueh with peanut filling. I'm very happy with the result of this batch of  Ang Ku Kueh as not bit of artificial food colouring was being used! I come across recipe using beetroot for the natural colouring but I find it messy and tedious just to peel, grate and blend to extract the juice. So the alternate magic ingredient I've added was red yeast powder! I had a bottle of red yeast powder in my pantry which I always replenished it when it runs low. As the red yeast powder won't fully dissolved in water, I strained the liquid to remove the sediments and discard it. It is so fun to experiment natural food colouring to incorporate into food ;) 

I just roughly made an estimation of the powder needed to be added into the water and keeping my fingers crossed that it will come out the red I'm expecting. Luckily they turned out beautifully reddish :D

Red Yeast Ang Ku Kueh with Peanut Filling

Ingredient (approx 13 pcs)

Dough

• 150gm yellow flesh sweet potato, cubed
• 100gm glutinous rice flour
• 1/2 tbsp rice flour
• 1 tbsp sugar
• 2 tbsp rice bran oil
• 15gm red yeast rice, grind into fine powder
• 120ml hot water

Method

1. Steam sweet potato until soft, for about 25 mins.
2. Meanwhile combine red yeast rice powder with hot water. Stir well. Sieve the mixture and strained the red liquid, set aside. Add another 50ml water into the sieved mixture and strain it again. You may not need to use the 2nd strained liquid, just set aside in case the dough is too dry.
3. When the sweet potatoes are softened, use a fork and mash till smooth. Add in glutinous rice flour, rice flour, sugar and oil. Gradually add in the first strained red yeast rice liquid and knead till dough is smooth and pliable. Cover with damp cloth and rest for 30mins.
4. Divide dough into 30gm small ball.

Filling

• 150gm prepacked grounded peanuts (no salt, sugar added)
• 1 tbsp toasted white sesame seeds
• 50gm fine sugar
• 1 tbsp oil
• 2 tbsp water

Method

1. Combine all ingredients in a mixing bowl and mix thoroughly. Mixture should not be crumbly and dry.
2. Shape mixture into small balls weighing approx. 18gm each. 

To shape and steam the Ang Ku Kueh

1. Preheat a steamer.
2. Prepare 13 pcs of cut banana leaves, slightly large than the Ang Ku Kueh, grease and set aside.
3. Flour the 'Ang Ku Kueh' mould with some rice flour. Shake away excess.
4. Flatten the sweet potato ball, place a ball of peanut filling in the centre. Cover and seal the edge. Shape into a round ball.
5. Place the ball into floured mould, press down evenly, knock out and place on a greased banana leaf.
6. Place the Ang Ku Kueh onto the steaming tray and steam over preheated steamer on medium heat for 10 mins. Turn off flame and grease the steamed Ang Ku Kueh with some warmed rice bran oil.