RECIPE
7 INGREDIENTS5 STEPS38MIN

Pumpkin Ang Ku Kueh Mooncakes

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Anncoo Journal
I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
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This may sound weird – pumpkin ang ku kueh or mooncakes? Not at all!

38MIN

Total Cooking Time

7

Ingredients
Anncoo Journal
I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
Ingredient List
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1/2 cup
Sweet Glutinous Rice Flour
1 oz
Water , room temperature
1 Tbsp
Vegetable Oil
to taste
Lotus Seed Paste
to taste
Banana Leaves
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Directions

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Step 1
Combine Sweet Glutinous Rice Flour (1/2 cup) and Granulated Sugar (1/2 Tbsp) together and add the warm Canned Pumpkin Purée (1/3 cup) into it and mix well.
Step 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.
Step 3
Divide the dough into small portions, about 22 gram each. Wrap in Lotus Seed Paste (to taste) and dust with some glutinous flour. Press firmly into mooncake mould and unmould.
Step 4
Place the 'ang ku' mooncakes on lightly greased Banana Leaves (to taste) and steam for about 8-10 minutes over high heat. Open the lid to let the steam escape after 3 minutes of steaming. Place the lid back on the steaming wok and continue to steam for another 5-6 minutes.
Step 5
Remove the cooked mooncakes from the steamer and grease a thin layer of oil all over. Leave to cool and serve.

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