{"id":7733,"date":"2021-05-29T02:11:50","date_gmt":"2021-05-28T18:11:50","guid":{"rendered":"https:\/\/huiji.com.sg\/?p=7733"},"modified":"2021-05-29T02:11:50","modified_gmt":"2021-05-28T18:11:50","slug":"huiji-ku-kueh","status":"publish","type":"post","link":"https:\/\/huiji.com.my\/zh\/huiji-ku-kueh\/","title":{"rendered":"Huiji Ku Kueh"},"content":{"rendered":"<h4>\u6210\u5206<\/h4>\n<ul>\n<li>Japanese sweet potato: 100g<\/li>\n<li>Glutinous rice flour: 130-160g<\/li>\n<li>Fine grained sugar: 5 tbsp<\/li>\n<li>Warm water: 60g<\/li>\n<li>Huiji Waist Tonic: 120ml<\/li>\n<li>Peanut oil: 2 tbsp<\/li>\n<li>Roasted peanut: 300g<\/li>\n<li>White sesame: 50g<\/li>\n<li>Salt: 1\/4 tsp salt<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<h4>Method<\/h4>\n<ol>\n<li>First, make the fillings<\/li>\n<li>Crush 300g roasted peanuts into fine pieces.<\/li>\n<li>Roast 50g of white sesame seeds.<\/li>\n<li>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.<\/li>\n<li>Roll them into 30g balls.<\/li>\n<li>Peel the Japanese sweet potato, slice them thinly, and steam them until soft. Mash into pulp.<\/li>\n<li>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.<\/li>\n<li>These ingredients form a dough. Add more gluttonous rice flour if needed.<\/li>\n<li>Divide dough into 13-15 portions, 30g each. Cover to prevent dough from drying out.<\/li>\n<li>To assemble it, take a portion of the dough and flatten to form a disc larger than the balls of the fillings.<\/li>\n<li>Place the fillings in the middle of the flattened dough and proceed wrap it carefully.<\/li>\n<li>Pinch off any excess dough.<\/li>\n<li>Dust the surface of the dough with glutinous rice flour.<\/li>\n<li>Place it onto the mould with the pinched ends facing upwards.<\/li>\n<li>Carefully press the dough ball slowly and gently flatten the topside as well as to form a good imprint of the underside.<\/li>\n<li>Remove the kueh and place it on a piece of the banana leaf that has been brushed with a thin layer of oil.<\/li>\n<li>Repeat to make more kueh.<\/li>\n<li>Place the kueh in a steamer and steam at high heat for 3 minutes.<\/li>\n<li>Remove the cover and tilt to drain away the condensation.<\/li>\n<li>Leave a small gap between the cover and the steamer to let the steam escape.<\/li>\n<li>Steam for another 2 to 3 minutes under high heat.<\/li>\n<li>Brush the kueh with a thin layer of oil and set aside to cool before removing from the steamer.<\/li>\n<\/ol>\n<p>\u00a0<\/p>\n<p><strong>*Recipe by\u00a0Alan Goh<\/strong><br \/>Original URL:\u00a0<a href=\"http:\/\/travelling-foodies.com\/2017\/05\/02\/huiji1\/\">http:\/\/travelling-foodies.com\/2017\/05\/02\/huiji1\/<\/a><\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>","protected":false},"excerpt":{"rendered":"<p>Ingredients 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 \u00a0 Method First, make the fillings Crush 300g roasted peanuts into fine pieces. Roast 50g of white sesame seeds. Mix [&hellip;]<\/p>","protected":false},"author":1,"featured_media":7734,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[83,85],"tags":[],"class_list":["post-7733","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all-recipes","category-healthy-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Huiji Ku Kueh - Huiji<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/huiji.com.my\/zh\/huiji-ku-kueh\/\" \/>\n<meta property=\"og:locale\" content=\"zh_CN\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Huiji Ku Kueh - Huiji\" \/>\n<meta property=\"og:description\" content=\"Ingredients 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 \u00a0 Method First, make the fillings Crush 300g roasted peanuts into fine pieces. 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