Come back to my blog and do something I love and passionate about. I need to wear my reading glass to take the photo nowadays ...which is so inconvenient, if not the focus point will not be right. Using my old recipe for the Angku kueh.
Ingredients:
Filling:
220g split skinned mung beans (soaked for more than an hour, drain and steam)
120g sugar
150ml pandan juice
1/4 tsp salt
50g cooking oil
Method:
1. Steam the mung beans for about 45 mins, then blend it while hot.
2. Boil 150ml pandan juice, sugar, salt in a wok till boiling.
3. Pour in the blended mung beans and stir fry.
4. Add in oil and fry till the mung beans mixture almost dry and mix well.
5. Remove from fire and set aside to cool.
6. Divide the mung beans into small balls.
skin dough:
300g sweet potatoes (steamed and mashed)200g glutinous rice flour
1 tbsp rice flour
2 tbsp sugar
3 tbsp cooking oil
180ml water (gradually add in)
a few drops of red food colouring
some banana leaves, wash, cut into right size to fit the dough
Steps for pastry:
1. Mixed all ingredients by hand.2. Make into a dough, leave for 20-30 minutes.
3. Grab a portion then wrapped in the filling.
4. Dust the mold and dough with some glutinous rice flour before pressing in the dough.
5. Knock out & place on the cut & greased banana leafs.
6. Brush a bit of oil on top of the cut banana leafs before placing the dough on top.
7. Use a steamer, steam on medium heat for 8-10 minutes.
8. When its done, brush oil on top of each kueh to prevent sticking together.
