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Mugwort Herbal Or-ku Kueh - 艾草

Ingredients for Filling * Alternative fillings see below
150g mung split beans
2 tbsp ginger juice.
1/2 tsp salt.
1 big piece of banana leaf, cut into oval shape (for lining the black Or-Ku)

To do filling:
1. Soak mung beans for 2hrs, wash until water run clear, steam the beans for 20-30 mins till soft. Mash the beans (either with fork or use rolling pin)
2. Heat a non-stick pan, add in all filling ingredients and stir till mixture is almost dry and leave aside to cool. Roll mug bean paste into small balls (20g)and set aside to be used as filling.

Alternative fillings using chai poh or preserved radish to kill off the pungent taste of mugwort leaves
100g minced chai poh, soaked to remove excess salt
100g minced pork

1/2 tsp sugar
1 tsp dark soy sauce
1/2 tsp pepper

1/4tsp salt
1 tsp soy sauce
1/2 tsp sesame oil

1) Mix the marinade with the pork and leave in the fridge for one hour.
2) Heat a work with a little oil and saute chai poh till fragrant, then add the minced pork and seasonings. Drizzle in a little water and stir fry well. Dish up and cool.

Ingredients for skin...
50g rice flour
210ml  hot boil water
3 1/2 tbsp oil
300g glutinous rice flour.
1 tsp mugwort paste
few drops of brown coloring mixed into paste.

To make mugwort paste
180- 200ml  water  plus 1 cup of compressed mugwort leaves and blend into a paste or pound/grind  a few pieces of mugwort leaves.

To do skin:
1. Cook rice flour with  hot boiled water till thick. Stirred in 3 1/2 tbsp oil. Set aside and let cool
2. Mix and knead all the ingredients together into a pliable dough. Divide dough into small portions (about 30g each, depends on the size of your mould.)
3. Wrap in fillings and mould it out.
4. Place the kueh on a lightly lined piece of greased banana leaf..
5. Steam on high heat for 3-5 minutes. Greased some oil on the surface and serve.

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