Ang Ku Kueh

 

250 g glutinous rice flour

1 tablespoon tapioca flour

100 g steamed sweet potato - mashed

3 tablespoons caster sugar

1 tablespoon corn oil

1 tablespoon coconut cream

150 ml water

1/8 teaspoon red colouring

Banana leaves - cut into small circles and greased

Corn oil for brushing

 

200 g split and skinned green peas - washed and soaked overnight and drained

150 g caster sugar

1-2 tablespoons corn oil

5 pandan leaves tied into a knot

 

 

1 Place the first 5 ingredients into large bowl.

2 Make a well in the centre and add the water, colouring and coconut cream.

3 Mix well and knead to form a smooth but not sticky dough.

4 Divide dough into equal portions and roll into balls. Flatten each portion slightly and place a small ball of filling.

5 Pinch and seal the edges. Lightly dust ang ku kueh mould with glutinous rice flour.

6 Press each ball of dough into the mould. Knock mould lightly against table and the ang ku will slide out. Place each ang ku on greased, cut-out banana leaves.

7 Steam ang ku over boiling water for four minutes, then open the lid and continue steaming for six more minutes or till cooked.

8 This will ensure that the pattern comes out sharp and clear after cooking.

9 Remove ang ku from steamer and brush lightly with corn oil to prevent them from sticking to one another and also to get the shine.

To make the filling:

Steam soaked and drained beans in a steamer till soft and mash it well. Heat a non-stick pan, add in all filling ingredients and stir till mixture is almost dry. Remove the pandan leaves and leave aside to cool. Roll green beans paste into small balls and set aside to be used as filling.