My mum gave me some black sesame powder which she made herself weeks ago. It smells so nice and I dare to say that those black sesame powder my mum made is much much much better than those selling outside. Love it, thanks MAMA!!
Without any hesitation, I tried it on the angku recipe she taught me with some changes in it.
Ingredients for Black Sesame Pastry:
200g Local White Sweet Potatoes (steamed and mashed)
290g glutinous rice flour
10g black sesame powder
1 tbsp rice flour
2 tbsps sugar
3 tbsps cornoil
** May need more water depends on the quality of the sweet potatoes used.
~ Mix all ingredients together and mix by hand. (add water slowly)
~ Knead lightly until a soft dough forms and leave for 20-30 minutes before using.
~ Wrapped in fillings and sealed tight.
~ Dust alittle rice flour
on the mould and press the angku onto the mould and knock out gently.
~ Brush alittle cornoil on the prepared banana leaves and place the angku on it.
~ Steamed at high heat for 5-8 minutes (smallest size of the mould) / 8-10 minutes (for medium sizes)
~ Brush alittle cornoil on top of the kuih right after steaming to prevent from sticking to each other.
If you ask me, I prefer the beans paste fillings than the others, I can eat at least 5-6 pieces in one go...haha! Crazy me!!
This new pastry recipe was a good one. And it was actually my mum's idea too. The taste of the black sesame does not overlap the fillings and it has a nice aroma of the black sesame...:) So far, I've tried this pastry with orange sweet potatoes, pumpkin, taro, beetroot and now black sesame. I wonder what else can I use...;p