So all of us were summoned to granny’s on 8th day of CNY.

That day was the eve of Hokkien New Year (Thni Kong Seh) celebration. Due to maternal granny’s first year of passing, we didn’t give prayer and offerings at home.

When we reached, we realised that my aunts were busy making ang ku kueh. I never seen the process before, quickly took out my camera and shoot! Keke.

I can’t recall what flour they used, probably some glutinous rice floor (I maybe wrong, never bother to check about it.. LOL), add red colouring, and water, little bit of oil, mixed them together. As for the filling, aunt used sweet potatoes; boiled, peeled and smashed. The skin (red dough) is flattened first, before wrapping the filling. Then it is placed into the wooden mould like the picture above.

Give it a little knock to get the shaped dough out and the end result would look like this.

My aunts made the process looked so easy; which I can’t say if it is as I didn’t participate. Would love to get my hand dirty on doing this, but I think I rather stand aside and watch – avoid screwing things up. Haha.

Next, the shaped dough is steamed for about 10 minutes? You see, when I didn’t involve in making the kueh, I don’t know the exact detail. Haha!

Yet somehow the shape looks not so attractive to me after being steamed. They look so puffed up, and the shape isn’t distinctive anymore. I prefer the uncooked kueh. Haha!

After the angkukueh were all steamed, it was time for lousang.

There is nothing much to shout about the yeesang. Typical method of lousang-ing, lou it as high as possible until it was all over the table. Haha.