Ang Ku Kueh (Red Tortoise Cake)

(recipe source: by Sonia aka Nasi Lemak Lover)

*makes 40pcs, mould size 4cm x 5cm


Sweet Filling
250g split yellow mung beans/green beans
140g sugar
3tbsp corn oil


Method


1. Rinse mung beans several times till water run clear, soak in clean water
for 2hours.
2. Drain the mung beans, place beans on a steaming tray, steam over high
heat for 30mins
3. While beans still hot, place beans, sugar and oil in a food processor,
process till fine.
4. Set aside to cool. Shape into 13g small ball.


Sweet Potato dough or skin
300g sweet potatoes (Indonesia orange sweet potatoes), cut into small
pieces
200g glutinous rice flour
1tbsp rice flour
2tbsp sugar
3tbsp corn oil
130g hot water, or adjust accordingly
Few drops of red food colouring, optional

Method
1. Steam sweet potatoes till soft, about 15mins.
2. Use a fork, mashed cooked sweet potatoes and set aside to cool.
3. Add glutinous rice flour, rice flour, sugar, and corn oil with mashed sweet
potato, slowly add in hot water to mix well till soft dough, keep aside and
rest 10mins.
4. Shape into 17g small ball.


To shape and steam AngKu Kueh
1. Dust Ang Ku Kueh mould with glutinous rice flour for easy to remove
the kueh OR you may also grease with corn oil (a bit difficult to remove kueh
but end result is less oily on the skin)
2. Flatten the sweet potato ball, place a mung bean ball, cover and shape
into round ball.
3. Place the ball in the mould, lightly flatten, then knock out and place on
greased banana leaf.
4. Arrange kueh on a steaming tray and steam for 5-6mins over medium low
heat till cooked (do not steam over high heat to prevent it turned out of
shape!). Once done, remove from steamer, lightly brush kueh surface
with corn oil (you may omit this step if you follow to grease mould with corn
oil in step 1).