Amazing all these Asian recipes from the other part of the world, the way they can turn rice into a successful dough, because rice is unlike the regular flour , rice flour should be glutinous in such recipes... Thanks dear Michael 😘. How you doing now? , your ellebow? Well, missing you on Tuesdays , seeing you on Wednesday, glad to receive a new video. I sent you an email 📧 on Saturday or Sunday I think, take your time to find it back 😉 😊. Good luck Michael with your next video ☘️🌻🍀

Wow I love your way of doing ang ku kuih❤ I will try one of these days! Thanks Michael for sharing ❤

Adding banana , another new method to explore, thanks Michael

@michaellim

Жыл бұрын

You're welcome!😊

@yyoongk5709

Жыл бұрын

@@michaellim Michael, I tried the recipe with banana. Turned out great. It stay soft till the next day storing in room temperature. Thanks for this recipe..

thank you michael for sharing this recipe

Yummy and Thank you for sharing your recipe.

Nice sharing sir ..

Beautiful. Looked tasty! Thanks chef

Wow, Chef Michael these kuih are very nice 👍👍👍 looks delicious 😋

@michaellim

Жыл бұрын

Thanks so much. 😊

Thanks for these small tips

Спасибо за этот рецепт! Это выглядит действительно вкусно! Я обязательно попробую и уверена, что мне понравится!👍👍 Thanks for this recipe! It looks really delicious! I'll definitely try it and I'm sure I'll love it! 👍👍

Wow another great and informative recipe. I remember eating them as a kid in Singapore. I'd appreciate it very much Michael if you could tell me where to buy the mould or what to use as substitution. Baking is my new hobby and I've a lot yet to learn. Thank you.

@michaellim

Жыл бұрын

It's always a pleasure to evoke fond memories through the recipes I share. In response to your question about the mould, I received mine as a gift from a follower in Singapore. However, you should be able to find similar ones if you search online for an "Ang Ku Kueh mould." Amazon and other online retail sites often carry them. If you can't find it, you might try local Asian markets or cooking supply stores. Keep baking and enjoy your culinary journey!

I luv Kue Ku👍Delicious! 😋

Sorprendente y delicioso, gracias por compartir saludos desde el sur de Argentina.

Wonderful they looks amazing (❤️) thanks GO ON BIG CHEF 🌏💥🌟🎇🙏🌹

عاشت الايادي روعة روعة 👌👌👍👍👏👏😋😋🍇🍒🍎🌹🌹🌹🌹

Very nice video

Hi Michael: apologies if I missed it, if you already have a video on this. Many years ago I saw a pastry chef from China use 2 doughs, an oil based dough and a water based dough to create a puff pastry. He made curry pastries and many other varieties. 30+ years ago. Difficult to remember what else he did. No mixer. very fast.

Wow! Amazing.

Saludos desde Venezuela, qué rica esa receta, voy hacerlos, 🎉🎉🎉

Extraordinario, felicitaciones!!👏🏻👏🏻👏🏻👏🏻👏🏻🙏🏻

انت افضل شيف عندي

Buenos días Michael, una delicia y saludable, me encanta su aparato para marcar diseño. Muchas gracias y saludos.

Verte good Lima Perú 🇵🇪🇵🇪

I love to eat this can of cue watching fr brunei

Michael - I hope you are back to FULL health. How much dough and how much filling per ang gu kueh? Your ang gu kueh looks so delicious!

@michaellim

Жыл бұрын

Thank you for your comment. For each and ku Kush is 30g dough, and 20g filling.

@zhangruyi3153

Жыл бұрын

@@michaellim Thank you very much Michael for the information. God bless!

In Indonesia we usually make metode make with potato and this name is "kue ku or kue tok" I will try with banana Thank for the inspiration

May i ask why do we need to add mash potato? What happen if i dont add potato?

@michaellim

9 ай бұрын

Great question! Adding mashed potato to the Ang Ku Kuih recipe helps to create a softer and more tender texture in the dough. Potatoes are naturally moist and when they are cooked and mashed, they contribute to the overall hydration of the dough without making it sticky. This results in a smoother, more pliable dough that is easier to work with and shape. If you choose not to add mashed potato, you might find that the dough becomes tougher and less elastic, which could make it more challenging to achieve the signature look and texture of Ang Ku Kuih. Additionally, the end product could be denser and not as soft as it should be. If you're looking for a substitute, some recipes use sweet potato, which can offer a similar texture and a slightly sweet taste, enhancing the overall flavor of the Kuih.

@angelicaleng36

9 ай бұрын

@@michaellim Wow i learned something new today. Thank you so much for the explanation. I really appreciate it.

🎉 delicious !

Thanks for sharing this recipe and information. Like others, I am also interested in where that great mold is available. Is it flour or cornstarch being used to powder it to keep the dough from sticking?

@michaellim

Жыл бұрын

The mold was sent to me as a gift from a follower in Singapore on KZread. Search online for "Ang Ku Kueh mold," and you should be able to find if it's available in your region. I use glutinous rice flour to prevent the dough from sticking. It's the same flour that I use in this recipe.

Michael, if I don't use banana, can I just skip it or is there any substitute?

@michaellim

Жыл бұрын

In that case, just use the second method.

What did you use for the yellow coloring.

@michaellim

Жыл бұрын

Food grade colouring powder.

I wonder how that tastes

👍👍👏👏

Looks delicious, can we use parchment paper instead of banana leaves svp

@michaellim

Жыл бұрын

Yes, you can.

@ardemisaguirre8088

Жыл бұрын

@@michaellim thank you

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