This recipe is just a variation of Angku Kuih (Red Tortoise Mochi), a popular Malaysian snack that I posted a while ago. The only difference is that for the dough of this version, I added in some mashed purple sweet potato, and instead of mung beans, I filled it with a mixture of peanuts, sesame seeds and sugar. Both are just as good, if you ask me! It’s just a matter of whether you’re in the mood for a soft filling or one with a bit of crunch.

When you’re making this angku kuih, you may notice that the dough looks almost greyish. But don’t fret! It will turn purple when steamed! You can also use other kinds of sweet potato. But do note that depending on the sweet potato that you use, you may need to add more or less water to the dough. Just make sure to always add extra water a teaspoon at a time until the right consistency is achieved.

If you love kuih like this with a chewy skin, please make sure you also check out Kuih Koci (Coconut Mochi).

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PURPLE SWEET POTATO ANGKU KUIH

Yield: 16 to 17 pieces (with a 50g mould)

Ingredients:

Dough (makes 535g):
200g glutinous rice flour + extra for dusting
25g tapioca flour
1 tablespoon sugar
140g + 30g hot water 
115g purple sweet potato, steamed, peeled and mashed
2 tablespoons oil

Filling (makes 290g):
170g peanuts, roasted and ground quite finely
30g sesame seeds, toasted
70g sugar
2 tablespoons oil

17 pieces of unwilted banana leaves, cut into rectangular/oval pieces and lightly greased
oil for brushing, optional

Method:

Filling:

1. Combine all ingredients in a bowl. Mix well and set aside.

Dough:

1. In a large bowl, combine glutinous rice flour, tapioca flour and sugar. Make a well in the centre and add 140g hot water.  Mix ingredients with a spatula or wooden spoon.

2. Add mashed sweet potato. Mix into a crumbly mixture.  When cool enough to handle, use your hand to combine all the ingredients into a dough. Add remaining 30g of water, if needed. (The water content of different sweet potatoes varies, so you may need more or less water)

3. Add oil and knead well to incorporate it into the dough. Dough should be smooth and pliable. (If your dough is too dry, add a little more water, a teaspoon at a time until the right consistency is achieved).

4. Roll dough into 32g balls. Loosely cover with plastic wrap (and keep them covered as you assemble each piece).

5. Take one ball of dough and flatten it with your hands. Scoop 1 packed, heaping tablespoon of filling into the centre of the dough. Gather edges of dough together and seal well. Roll into a ball.

6. Dust angku mould with a little glutinous rice flour and shake off the excess. Place filled ball in mould and gently press it in. Turn the mould over, give it a light tap on the surface while placing your other hand under to catch it when it releases. Place finished kuih on a greased piece of banana leaf.

7. Repeat Steps 5 and 6 for the rest of the dough and filling.

8. Prepare a steamer pot with water, bring to a boil. Then turn heat down to medium low.

9. Place kuih in steamer rack, spaced at least 1″ apart. Set over boiling water. Cover with the lid but leave a half-inch crack open for the steam to escape. Steam for 8 to 10 minutes.

10. Remove kuih to a plate. Brush the surface of kuih with a little oil, if desired. Let cool before eating.

Note: The peanut filling can be prepared a day or two in advance and stored in a tightly sealed container until ready to use. Angku Kuih is best enjoyed fresh, at room temperature, the day it’s made. However, if you have leftovers, they can be kept in the fridge for up to 3 days. To warm them up, steam them for a few minutes on low heat, or microwave for about 45 seconds – just until the skin softens. Do not remove the banana leaves until you’ve heated them up and are ready to eat them. I’ve also read that the cooked kuih can be frozen, although I have not tried this.