Recipe: Ang Ku Kueh II

----------------
Ingredients:
----------------
250g glutinous rice flour
1 tablespoon tapioca flour
100g steamed potato, mashed
3 tablespoons caster sugar
1 tablespoon corn oil
1 tablespoon coconut cream
150ml water
1/8 teaspoon red colouring
Banana leaves, cut into small circles and greased
Corn oil for brushing


-----------------------
Filling: (Bean Paste)
-----------------------
200g split and skinned green peas, washed and soaked overnight and drained
150g caster sugar
1-2 tablespoons corn oil
5 pandan leaves tied to a knot

-----------------------------------
To make the filling: (Bean Paste)
-----------------------------------
Steam soaked and drained beans in a steamer till soft and mash it well.

Heat a non stick pan, add in all filing 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.

-------------------
Filling: (Peanut)
-------------------
300g ground, roasted peanuts
150g caster sugar
Some boiled water

--------------------------------
To make the filling: (Peanut)
--------------------------------
Mix ground peanuts with sugar and add in some water to make into a paste form. Shape into small round balls of filling for dough.

----------
Method:
----------
Place the 5 ingredients into a large bowl.

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

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

Divide dough into equal portions and roll into balls.

Flatten each portion slightly and place a small ball of filling.

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

Press each ball of dough into the mould. Knock mould lightly against table and the ang ku kueh will slide out.

Place each ang ku kueh on greased cut banana leaves.

Steam ang ku kueh over boiling water for about 4 mins, then open the lid and continue steaming for 6 more mins or till cooked.

This will ensure that the patterns come sharp and clear after cooking.

Remove ang ku kueh from steamer and brush lightly with corn oil to prevent them from sticking to one another.