Joy Amidst Gloom
September 16, 2020 - Angku Kuih
How refreshing to get some rain this morning as the past couple of weeks have been rather dreary with the devastating toll from the wildfire compounding to the ongoing pandemic and continued fight on racial injustice. Amidst the gloom we welcomed a new family member, a puppy named Peko. She has brighten our days doing what she does naturally; charming us with her curiosity and fragility.
In Malaysia we celebrate a newborn when the baby turns one month old with Angku Kuih, among many other traditions. Angku means red tortoise and eating them represent blessings for the child and longevity for the elderly. Angku Kuih is akin to mochi with soft chewy skin made from glutinous rice flour stuffed with a variety of filling except that Angku Kuih is steamed and shaped with a mold (usually the shape of a tortoise).
To celebrate Peko's arrival, I'll be offering four types of Angku Kuih and I hope you feel joy in every bite:
- Pink hibiscus with mung bean filling
- Black sesame with black sesame filling
- Purple sweet potato with peanut filling
- Green pandan with coconut palm sugar filling
INGREDIENTS
Pink Angku - Glutinous Rice Flour, Split Mung Bean, Sugar, Extra Virgin Olive Oil, Hibiscus Tea
Black Angku - Glutinous Rice Flour, Split Mung Bean, Black Sesame, Sugar, Extra Virgin Olive Oil
Purple Angku - Glutinous Rice Flour, Purple Sweet Potato, Peanut, Sugar, Extra Virgin Olive Oil
Green Angku - Glutinous Rice Flour, Pandan Leaves, Shredded Coconut, Coconut Palm Sugar, Sweet Potato, Sugar
Enjoy Angku Kuih at room temperature. Store airtight in fridge for up to 2 days. Reheat by steaming for 5 minutes to soften the skin.
