A few days ago, Li Shuan from Helena's Kitchen posted her beautiful purple yam angku kueh, oh...I love that gorgeous purple! I actually trying to get purple sweet potato for my angku kueh but no one selling near my place, give up on purple...but still dreaming on the soft smooth mung bean in the angku filling, I have no choice but to make it ...
This is my second time making these Angku kueh/ red tortoise cake, the first time was in Sept 2011 using beetroot, using the recipe from Reesekitchen. This Sweet Potato Angku Kueh, I'm using recipe from Sonia, Nasi Lemak Lover but for the filling I adapted from Aunty Yochana's recipe. The skin texture is chewy, soft and mung bean texture is smooth and creamy, I love it!
Recipe for filling adapted from Aunty Yochana
220g split skinned mung beans (soaked for more than an hour, drain and steam)
150ml water (use homemade pandan juice)
1/4 tsp salt
50g cooking oil
2-3 pcs of pandan leaves (omitted)
1. Steam the mung beans for about 45 mins, then blend it while hot.
2. Boil 100ml pandan juice, sugar, salt in a wok till boiling.
3. Pour in the blended mung beans and 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.
Recipe for pastry from Nasi Lemak Lover
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
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 mould 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 medieum heat for 8-10 minutes.
8. When its done, brush oil on top of each kueh to prevent sticking together.