Ji Xiang Confectionery

Step 1. Prepare the filling by cooking the durian pulp in a non-stick pan over low heat for 5-8 minutes until it thickens into a paste. Allow it to cool, then roll into 12 small balls and freeze for 30 minutes to make handling easier.

Step 2. To make the dough, combine the mashed sweet potato, glutinous rice flour, sugar, and 2 tablespoons of oil in a large mixing bowl.

Step 3. Gradually pour in the warm water while kneading. Continue kneading until a smooth, non-sticky, and pliable dough forms. Add food coloring if a brighter yellow hue is desired.

Step 4. Divide the dough into 12 equal portions (about 35g each). Keep them covered with a damp cloth to prevent drying.

Step 5. Take one portion of dough, flatten it into a disc, and place a frozen durian ball in the center. Pinch the edges to seal the filling completely.

Step 6. Lightly dust an Ang Ku Kueh mold with glutinous rice flour. Press the filled dough ball into the mold firmly, then gently tap the mold against the table to release the cake.

Step 7. Place the shaped cake onto a lightly greased banana leaf. Repeat for the remaining portions.

Step 8. Steam the cakes over medium-low heat for 10-12 minutes. Very important: Lift the steamer lid every 3 minutes to release excess steam; this prevents the cakes from expanding too much and losing their intricate pattern.

Step 9. Once cooked, remove from the steamer and immediately brush the surface of the cakes with the remaining vegetable oil for a glossy finish. Let cool before serving.