Made with a small portion of Ang Ku Kueh dough skin and combined with some leftover white lotus paste as filling, these steamed mooncakes taste are yummy! With only 30 minutes you'll have a great snack to serve them with a pot of Chinese hot tea.
Total Time
38min
5.0
2 Ratings
Author: Anncoo Journal
Servings:
12
Ingredients
•
1/3
cup
Warm
Pumpkin Purée
•
1
tsp
Granulated Sugar
•
1/2
cup
Sweet Glutinous Rice Flour
•
1
oz
Water
, room temperature
•
1
Tbsp
Vegetable Oil
•
as needed
Lotus Seed Paste
•
as needed
Banana Leaves
Cooking Instructions
1.
Combine Sweet Glutinous Rice Flour (1/2 cup) and Granulated Sugar (1 tsp) together and add the warm Pumpkin Purée (1/3 cup) into it and mix well.
2.
Add Water (1 oz) little by little and knead until dough is formed. Add Vegetable Oil (1 Tbsp) into dough and continue to knead to form a soft dough.
3.
Divide the dough into small portions, about 22 grams each. Wrap in about 25 g of Lotus Seed Paste (as needed) and dust with some glutinous flour. Press firmly into mooncake mould and unmould.
4.
Place the 'ang ku' mooncakes on lightly greased Banana Leaves (as needed) and steam for about 8-10 minutes over high heat. Open the lid to let the steam escape after 3 minutes of steaming.
5.
Place the lid back on the steaming wok and continue to steam for another 5-6 minutes.
6.
Remove the cooked mooncakes from the steamer and grease a thin layer of oil all over. Leave to cool and serve.
Nutrition Per Serving
CALORIES
40
FAT
1.1 g
PROTEIN
0.5 g
CARBS
6.7 g
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