20 November 2014

Sweet Potato Angku Kueh (Red Tortoise) Nov 2014

This month is packed with activities, baking and cooking a lot too! A few more days will be the end of month November, Christmas is near and I have not prepare anything for Christmas! My son has listed his Christmas request to Santa Claus and hopefully Santa will come through my oven to deliver his present! :) 

This angku kueh was made early month November for a friend baby girl full month celebration. Initially intended to make 20 mini angku kueh but I made too much filling and decided to make 20 normal size angku kueh. It is using my previous recipe and glad that all friends gave the thumbs up for the soft chewy angku kueh texture. The recipe is a sure keeper as the pastry doesn't turn hard on the second day. No re- steam is require on next day.

Ingredients for filling:
220g split skinned mung beans (soaked for more than an hour, drain and steam)
120g sugar
150ml pandan water (boil 200ml water with 5 pieces of pandan leaves)
1/4 tsp salt
50g cooking oil

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.

Ingredients for the pastry:
300g sweet potatoes (steamed and mashed)
200g glutinous rice flour
1 tbsp rice flour
2 tbsp sugar
3 tbsp cooking oil
150ml water (gradually add in may not add all depends on the water content in sweet potatoes)
a few drops of red food colouring

Method for pastry:
1. Mixed all ingredients by hand.
2. Make into a dough, wrap in plastic cling, leave for 20-30 minutes. (keep the dough in fridge)
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 and place on the cut and 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.