NEW HOUSE ....ANG KU KUEH

assalammualaikum friends walau setakat lalu jer alhamdullilah dan 10Q pada kawan2 .kali ni nak menceritakan tentang gather2 ahli keluarga di rumah baru anak sedara sebelah kakak yg kebetulan hari tu kami sekeluarga dapat menghadiri hari sejarah buat mereke sambil menyambut hari jadi anak bungsunya martin.

                                                                                                                

 
ramai juga tetamu yg hadir pada hari tu mungkin kebetulan dua minggu lagi akan menyusul ramadhan buat umat islam untok berpuasa mungkin tu agaknya ramai yg buat majlis kenduri kawin dan macam2 jenis keramaian biasa lah org kite katakan heheheheh
     

selalunya hanya masa hari raya jer kami dapat bergather2 macam ni .masing2 selalunya terlalu sibuk untok luangkan masa untok bergather2.dalam hati ingin nak buat gather2 sebelom puasa ni ...masing2 bawa potluck dan sembang2 di satu tempat yg mungkin tak dapat di lupakkan...harap menjadi rancangan tu ...tunggu ye.

sebelum menghadiri majlis tu ,sempat juga aku buat kueh traditional org melaka itu yg kawan2 ku kata tempuhari ...ANG KU KUEH

adopt from  Fatboo .

Ang Ku Kueh Skin:

370ml water

red food colouring

490g glutinous rice flour

185g cooked sweet potato (mashed)

5 tbsp caster sugar

1 tsp salt

2.5 tbsp peanut oil

1-2 banana leaves, rinsed and wiped dry

oil for greasing

10g glutinous rice flour (to dust the mould)

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- Add red colouring to water until it’s a deep red colour

- Measure out 370ml of this red-water mixture and set aside for use, discard the rest

- Mix all the ingredients together and knead, adding water bit by bit, until you get a smooth dough

- Keep the dough in its bowl, covered with a wet tea towel to prevent drying out

- To assemble, flatten a piece of dough to about 0.5cm thickness

- Put a ball of filling in the centre and wrap skin over the filling, sealing the edges together

- Roll lightly between the palms to smoothen the surface

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- Lightly dust the Angku mould with glutinous rice flour

- Flour your hands and dust the dough as well

- Gently press the filled ball of dough into the mould

- Knock mould against the table to dislodge the Angku and tap it out onto your hand

- Place Angku on a lightly greased banana leaf

- Steam over low-medium heat for 8-10 mins, or until the ang ku are a deep glistening red, opening the lid halfway to depressurise briefly.

- Allow to cool, then brush lightly with oil so they will not stick together

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* The Ang Ku Kueh can be kept without refrigeration for up to 3 days. If they’re refrigerated, steam them again for 5 mins before serving.

* If you don’t own a mould, just steam it as a flattened ball and pretend you’re attending a male newborn’s  (first month celebration). :)