Huiji Ku Kueh 汇集龟粿
I love making angku kueh, always finding the shaping process rather therapeutic from pieces of non-descript looking dough to something intricate looking. While the traditional kuehs are classically red, sometimes when the opportunity arises, creativity can be injected into their making as well. In this case, I’d used Huiji Waist Tonic in the making of the skin and the taste is rather unique yet pleasant at the same time.
Huiji Waist Tonic is made up of 冬虫夏草 cordyceps, 人参 ginseng, 杜仲 du zhong, 当归 dang gui, 首乌 shou wu and 大枣large red dates, traditional Chinese herbs which boast to have a range of beneficial and nourishing properties. For example, 当归 can help in blood circulation and most beneficial to women while taking 首乌 supposedly helps to keep our hair black. It does have a rather herbal taste which may not appeal to everyone so using it to make the skin of the kueh koo is a good way to inject their beneficial properties into our diet in a subtle and non-obtrusive way…
The wrapping of the kueh koo is a standard procedure which I’d done on countless occasions. The use of the 汇集补腰精Huiji Waist Tonic is done with partial substitution of the liquids in the recipe. I kinda like the aromas and subtle flavours of the waist tonic. For this batch, I’d used a peanut filling but one can also use mung bean or other fillings of your own choice and preference.
Huiji Ku Kueh 汇集龟粿 (makes 14-15 pieces of 60g pieces)
100g yellow japanese sweet potatoes, peeled, sliced thinly, steamed until soft and mash into pulp
130-160g glutinous rice flour, depending on the levels of moisture in the sweet potato used
2 tbsp fine grained sugar
A pinch of tsp salt
60g warm water
80 ml (2 measuring cups) of Huiji Waist Tonic
1 tbsp peanut oil
2-3 glutinous rice flour (for dusting mould)
To a food blender, add all the above ingredients to form a dough. Add more glutinous rice flour if necessary.
Divide the combined dough into 13-15 portions, each 30g。 Set aside for later use. Cover to prevent the dough pieces from drying out.
For peanut filling
300g roasted peanut, crushed into fine pieces
50g roasted white sesame
2 tbsp toasted glutinous rice flour aka kao fen
1 tbsp peanut oil
40 ml (1 measuring cup) Huiji Waist Tonic
1 tbsp fine grain sugar
1/4 tsp salt
Mix all the ingredients together in a food processor. Roll into 30g balls. Otherwise, use 400g filling of your choice. For mung bean filling, refer to here. Other types of storebought e.g. red bean paste may also be used. Divide into 13-15 portions, each 28-30g. Roll into balls.
To make angku kueh, refer to instruction given here.