Here, I'm preparing Ang Ku Kueh with peanut filling. I'm using a wooden mould which needs to be greased often with cooking oil during use. This makes it easier to knock out the kueh. If you do not wish to knock the mould against the edge of a bowl (like I did in the video), you can hit it against a sturdy table or kitchen countertop instead.
Here's the finished product. I'm still working on the recipe, because I want the 'skin' to be thinner. The peanut filling was rather difficult to wrap; it caused the skin to fall apart! So I had to use more skin dough to wrap the filling. I'll have to keep experimenting till I get it right.
Here are the wooden moulds I have. The one on the right was bought from a Phoon Huat store; the one on the left belongs to my aunt. I love using moulds made of wood because they have a more 'authentic' and 'rustic' feel. The downside is that I have to brush it with cooking oil often during use, so that it is easy to knock the kueh out.
An alternative are these plastic moulds (from Phoon Huat). There are two sizes. I like using the smaller one. It makes smaller kueh that is easier to pop into the mouth, but small kueh is harder to wrap. The good thing about using a plastic mould is that the kueh doesn't stick much to it (so no need to keep greasing it). That makes it easier to knock the kueh out. The not-so-good-thing about it is that the pattern grooves are not 'deep', so after the kueh is steamed, the pattern is not very clear.
The above article appeared in The Sunday Times lifestyle section on 5 Aug 07. It featured Singaporeans who have published their own books or produced their own CDs. And I am so grateful and honoured to be included in the article. The responses have been overwhelming! Thank you to all who bought my books and wrote to me.
Thank you for your encouraging and uplifting words.