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
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 tsp soy sauce
1/2 tsp sesame oil
1) Mix the marinade with the pork and leave in the fridge for one
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
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
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