Imagine a dessert that's not just a treat for your taste buds, but a work of art that tells a story with every bite! The Pumpkin Ang Ku Kue is a traditional Chinese delicacy that transforms humble ingredients into an extraordinary culinary experience. With its stunning tortoise-shaped design and vibrant pumpkin-infused flavor, this sweet treat is about to become your new obsession. Get ready to impress your friends and family with a dessert that's as beautiful as it is delicious!
Prep Time: 1 hrs
Cook Time: 30 mins
Total Time: 1 hrs 30 mins
Cuisine: Chinese
Serves: 10 pieces
Ingredients
- 200g pumpkin puree
- 150g glutinous rice flour
- 100g sugar
- 50ml coconut milk
- 100g mung bean paste
- 1/2 tsp pandan extract
Instructions
- Steam fresh pumpkin until soft and tender, approximately 15-20 minutes. Allow to cool completely.
- Mash steamed pumpkin into smooth puree using a fork or food processor, ensuring no lumps remain.
- In a large mixing bowl, combine glutinous rice flour, sugar, pumpkin puree, coconut milk, and pandan extract. Mix thoroughly until a smooth, elastic dough forms.
- Knead the dough gently for 5-7 minutes until it becomes soft and pliable. If too sticky, add small amounts of glutinous rice flour.
- Prepare mung bean paste by smoothing it into small, uniform balls weighing approximately 10 grams each.
- Divide pumpkin dough into equal portions, roughly 30 grams each. Flatten each portion into a thin circular disc.
- Place a mung bean paste ball in the center of each dough disc and carefully wrap and seal the edges, ensuring no filling leaks.
- Lightly dust tortoise-shaped mold with glutinous rice flour to prevent sticking.
- Press each filled dough ball into the mold, ensuring detailed tortoise shape is imprinted.
- Steam the molded cakes in a preheated steamer for 10-12 minutes over medium heat.
- Remove from steamer and let cool on a lightly oiled banana leaf or parchment paper to prevent sticking.
- Brush with a light coating of cooking oil to give a glossy finish and prevent drying.
- Serve at room temperature as a traditional Chinese dessert or sweet snack.
Tips
- Moisture is Key: Ensure your pumpkin puree is well-drained to prevent a soggy dough. Pat steamed pumpkin dry before mashing.
- Dough Consistency Matters: If the dough feels too sticky, add glutinous rice flour gradually. The perfect dough should be smooth and elastic.
- Mold Magic: Dust your tortoise-shaped mold with glutinous rice flour to ensure clean, detailed impressions and easy release.
- Steaming Secrets: Use medium heat and avoid opening the steamer lid too often to maintain consistent temperature.
- Cooling Technique: Let the cakes cool on a lightly oiled surface to prevent sticking and maintain their delicate shape.
- Storage Tip: These Ang Ku Kue are best enjoyed fresh but can be stored in an airtight container at room temperature for 1-2 days.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 3g
Fat: 4g
Saturated Fat: 2g
Cholesterol: 0mg
