Cutie Angku Kueh

I'm so into baking and cooking lately! Mostly because my daughter's school exam was finally over and I'm free of stress now. What is in my mind now is just all kinds of recipes...haha!

Okay, I've done this angku kueh this afternoon for my friends for supper actually, but before our dinner starts, the kuehs were half gone! That means it's delicious...aren't they?!...LOL!!
Oh...and my daughter, she's not a fan of angku kueh, but she loves this. Why?....I think mostly because of the cute shape and her favourite peanuts inside...:) Then my husband, he keep telling me that he preferred coconut fillings but he took 5 of these...haha!

Anyhow, I'm not quite satisfied with the colours here. It was suppose to be real RED for the red dough, which I used only the beetroot juice. I should have blend some of the root into it ..:( I did used beetroot for my angku kuehs last time, which you can view here. Very nice RED right?....Haiya, I just miss that part!! So after steamed, it was blur orange instead!

Nevermind, the texture was still good....and most of all, my friends love it. Oh about the mould....I used those DAISO egg moulds this time, and those kueh just came out easily. Nice one, I must go shop for more shapes at Daiso.

Right, the recipe....you can get it here.

Mostly the same, but instead of pumpkins or orange sweet potatoes, I used the white sweet potatoes (same as the one I did for the black sesame angku), and some beetroot juice.

I just did 1/2 portion of the recipe here, so it makes 16 small angku kuehs from the tiny cute moulds. The difference of the recipe here was only the water used, I added 50ml water from the cooked white sweet potatoes and another 50ml water from the cooked beetroot. If you like the real RED, then you should follow my ingredients here. (total 100ml water because its only half portion of the recipe)

In case you are wondering how I cooked the beetroot or the sweet potatoes, I just sliced the roots thinly and added water just to cover the roots and bring to boil until the roots were softened.

And the fillings, this time was peanuts fillings which my friends requested. I still prefer the beans fillings...LOL!!

I personally like the fish shape...don't they just look cute and lovely?! I think we can do alot of things from this egg moulds....just think of something, it may attract someone before they try to eat...haha!

Once again, I must thank my mum for teaching me this kueh and it becomes my famous kuehs among the rest...haha!

I'm submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011), hosted by SSB of Small Small Baker.

Cheers!!