Student who is selected for the Chef of the day is Mr.SACHIN SUBBA(BCT&CA 6TH SEM) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. He is very talented student, always striving to perfect the art of cooking.
INGREDIENTS:
-
- 150 gms Glutinous rice flour
- 125 gms Water
- 160 gms Skinless split moong beans
- 480 gms Water
- 115 gms Sugar
- 80 ml Peanut oil
- 1 no Banana leaf
- 60 gms Green pandan leaves
- 60 gms Fresh coconut milk
- 25 gms Rice flour
- 12 ml Peanut oil
- 10 gms Castor sugar
- 250 gms Yellow sweet potato
- 30 gms Rice flour for dusting
- 30 ml Peanut oil for glazing
Method:
- Mix glutinous rice flour with 125 ml water till it forms smooth dough. Refrigerate overnight, covered.
- Soak moong beans in 480gms water, about 2 hours. Drain, rinse and drain again. Cook in 180ml water, uncovered, till soft and dry, about 20 minutes. Mash beans roughly with spatula. Add sugar. Mash till dissolved and evenly mixed. Add peanut oil. Mix till combined. Blend mixture till silky smooth.
- Fry bean mixture in a wok over maximum heat possible, stirring constantly, till thick enough to hold its shape. Leave till cool. Divide and roll into balls weighing 20 gms each.
- Scald banana leaf in hot water. Drain, blot and dry. Cut into 21 round pieces approx. 3 inches in size.
- Wash pandan leaves. Chop roughly. Blend with coconut milk till finely minced. Squeeze to yield 60 ml liquid, add rice flour, peanut oil and sugar. Mix till smooth. Cook over low heat, stirring, to make a smooth green paste. Leave till cool.
- Wash and peel and cut the sweet potato. Cook in water till soft and dry. Mash roughly. Add green rice flour paste made earlier. Add wet glutinous rice flour. Knead thoroughly till evenly mixed. Divide and roll into balls weighing 20 g each.
- Lightly dust mould with rice flour. Flatten ball of dough, to about 6 cm wide. Place 1 piece of filling in the middle. Cupping top of kueh with corner of right thumb, nudge and press dough to seal filling. Roll gently between palms till round, dusting lightly with rice flour if too damp.
- Place AKK ball in mould. Press to flatten and level top onto shiny side of banana leaf.
- Shape all AKKs with remaining dough and filling.
- To steam, bring steamer to a rolling boil. Place kueh in steamer, on a perforated tray. Cover and reduce heat to very low so that water barely simmers. Steam till kueh expands slightly, about 6 minutes. Remove kueh to a plate. Brush lightly with peanut oil. Leave till cool. Trim excess leaf around kueh. Serve.