Amy Kueh

Name: Amy Kueh
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Glutinous rice flour; 60g starch; Some Wormwood; Some Sesame Peanut Stuffing; 20g lard; Some boiling water; Some baking soda

by Chen Huan

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

This small snack was made a long time ago, because it was half done and something happened temporarily. So I rushed out without waiting for the steaming. Only the finished Amy Kueh pie is in the finished photo. I wanted to do it again next time, and send the finished product to share with you. Because I can't buy wormwood locally, I got it from the online shopping of "Little Man".

The fillings of Amy Kueh are sweet, salty, meaty and vegetarian. It can be made into bamboo shoots with potherb mustard, sweet-scented osmanthus sesame seeds, spring onion, red bean paste, etc. It tastes soft and waxy, with the fragrance of wormwood.

The mold for making Mi Kuih was sent to me by Caiyi from Zhejiang. I like it very much! The mold is purely handmade and the design is very clever. The upper and lower two movable boards are convenient for demolding. The pattern on the top is hand-carved, very simple. "

Ingredients

Amy Kueh

1. Raw materials are reserved.

2. Remove the old stems of the wormwood, leaving only the tender tips.

3. Wash the wormwood, blanch it with water (add a small amount of baking soda when blanching), and rinse.

4. Squeeze out excess water.

5. Put it into the cooking cup, add a small amount of water at the same time, and use a cooking machine to make wormwood juice.

6. Pour the glutinous rice flour into the container and add the wormwood juice.

7. Mix into a uniform dough.

8. Add boiling water to the orange powder and stir to form a dough.

9. Put the glutinous rice flour dough and the orange dough into the container, and add the lard.

10. Knead thoroughly and evenly to form a three-light dough.

11. Divide into small doses of the same size.

12. Press the small doses into tablets.

13. Put the sesame peanut filling on top.

14. Slowly push up and close the mouth with your hands. After closing the mouth, place it between the palms of your hands and knead it into a smooth ball.

15. The mold is cleaned and brushed with a layer of oil (for easy demolding).

16. Put the small ball into the center of the mold.

17. Press lightly until the rice cakes fill the mold.

18. Open the flip cover of the mold to release the rice cakes from the mold.

19. Gently take out the Amy Kueh dough.

20. Put a small piece of oil paper on the prepared rice cake. Place them evenly into the steamer. In a pot on cold water, steam for about eight minutes, and then it will be out of the pot.