- Japanese sweet potato: 100g
- Glutinous rice flour: 130-160g
- Fine grained sugar: 5 tbsp
- Warm water: 60g
- Huiji Waist Tonic: 120ml
- Peanut oil: 2 tbsp
- Roasted peanut: 300g
- White sesame: 50g
- Salt: 1/4 tsp salt
- First, make the fillings
- Crush 300g roasted peanuts into fine pieces.
- Roast 50g of white sesame seeds.
- Mix the roasted peanuts, white sesame seeds, 2 tbsp glutinous rice flour, 1 tbsp peanut oil, 40ml Huiji Waist Tonic, 1 tbsp fine grain sugar, and 1/4 tsp salt in a food processor.
- Roll them into 30g balls.
- Peel the Japanese sweet potato, slice them thinly, and steam them until soft. Mash into pulp.
- To a food blender, add the Japanese sweet potato, the glutinous rice flour, 2 tbsp fine grain sugar, 60g warm water, 80ml Huiji Waist tonic, and 1 tbsp peanut oil.
- These ingredients form a dough. Add more gluttonous rice flour if needed.
- Divide dough into 13-15 portions, 30g each. Cover to prevent dough from drying out.
- To assemble it, take a portion of the dough and flatten to form a disc larger than the balls of the fillings.
- Place the fillings in the middle of the flattened dough and proceed wrap it carefully.
- Pinch off any excess dough.
- Dust the surface of the dough with glutinous rice flour.
- Place it onto the mould with the pinched ends facing upwards.
- Carefully press the dough ball slowly and gently flatten the topside as well as to form a good imprint of the underside.
- Remove the kueh and place it on a piece of the banana leaf that has been brushed with a thin layer of oil.
- Repeat to make more kueh.
- Place the kueh in a steamer and steam at high heat for 3 minutes.
- Remove the cover and tilt to drain away the condensation.
- Leave a small gap between the cover and the steamer to let the steam escape.
- Steam for another 2 to 3 minutes under high heat.
- Brush the kueh with a thin layer of oil and set aside to cool before removing from the steamer.
*Recipe by Alan Goh
Original URL: http://travelling-foodies.com/2017/05/02/huiji1/