PUMPKIN ANGKU

This pumpkin angku make for the offering ( in chinese calender,this is the whole month offering to the ghost). Today a visit to my brother's shop,bring them some ripe jackfruit for them,while chatting, I mentioned tomorrow,hubby and I take an express bus to K.L .My daughter will pick us in her car at
the bus station and we straight head to kampar to visit my eldest son and we have book budget hotel.
 My brother told me if I have'nt bought the bus ticket,is to postpone my trip.I told him,last nite bought the ticket.He told me of the BERSIH gathering in k.L for two day .I do not know the gathering.He is afraid maybe there is block or anything turn to worse .Hubby said it o.k,go ahead with the trip.Hope everything goes smoothly with our trip to kampar.back on monday is was merdeka day.the next day my daughter have to work.

PUMPKIN ANGKU

Ingredients; A
400g pumpkin (pared off skin,thinly sliced)
400ml water
8 blades pandan leaves ( torn and knotted)
4 tbsp white sugar

Ingredients;B
100g rice flour
300ml water (water from the retain water)

Ingredients; C
500g glutinous rice flour
8 -9tbsp oil (it depend on the softness of dough,generally 8 should be enough)

Utensil needed
some banana leaves for kuih base,angku mould

Method;
 1. bring water and pandan leaves of ingredients A to a boil,add in pumpkin slices and use medium heat to boil for 10 min.turn off heat,discard pandan leaves,retain water.
2.remove cooked pumkin of no.1 into a clean basin.mash well,add in sugar,mix well whilst hot so sugar can be dissolved.
3.use another stainless steel pot or basin,pour in retained water of no.1.add in ingredients B.Use low heat to cook,keep stirring till boil,thicken.turn off heat.
4.be careful adding in no.2 as it is hot and scald your hand.add in glutinous rice flour and oil of ingredients.C.Knead into dough.cover with a pieces of dry cloth.rest dough for 30 minutes.
5.divide No.4 (dough) into either 20g or 30 g each pieces.Roll into balls,flatten each pieces,place in one tsptbsp of filling,draw up edges and seal the opening.
6.dust angku mould with a little glutinous rice.Place in no.5 press and then dislodged imrinted kuih.lay on a pieces of banana leaves,use scissor to snip away the excess leaf.
7.bring a steamer add in water,bring to a boil,put in the ready make pumpkin angku to steam at med low heat for 2-3 mintes or till cooked.(don't use high heat to steam or else your angku will flatten).
8.Glaze some pre fried shallot oil on top of cooked kuih to prevent then turning dry and hard.

For filling;
400g split green peas (soaked in water for 3 hour)
6 shallot (sliced)
150g sugar ( adjust the sweetness to your liking)
300ml water

method;
1.drain well split green peas.steam for 30 minutes using high heat
2.blend no.1 with water till it becomes puree.it is better to do half portion at a time so the blending is done twice.
3.heat six tbsp of oil,saute shallot till golden brown.discard the shallot.
4.Add in no,2 use loe heat to fry till thickened.add in sugar and salt,turn to medium low heat,keep on stirring till dry.ladle to cool.
Note;There another method of cooking the paste.normally after steaming the split bean till cooked.
I use a fork to mashed to a soft paste and in a dry wok,add some more shallot oil,add in the mashed paste,sugar and pinch of salt,stir fry till thickned,not too dry. shorten the time of stirring.The angku kuih have to use a banana leave as a base ,if you do not use it will stick to the steaming plate,the kuih will be split up.before using the banana leaves,brush some oil on the surface before placing the angku kuih on it.,before steaming.