Recipe: Ang Ku Kueh (Purple Version)

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Filling:
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250g mung beans
140g sugar
3 tbsp corn oil

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Method:
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Rinse mung beans several times till water runs clear.

Soak in clean water for 1 hour or more.

Discard the water, place the mung beans on a steaming tray, steam over medium flame for 45 min.

While beans still hot, place beans, sugar and oil into a food processor.

Shape into 10g small ball.

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Sweet Potato Dough:
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300g purple sweet potatoes cut in big pieces
200g glutinous rice flour
1 tbsp rice flour
2 tbsp sugar
3 tbsp corn oil
180ml water

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Method:
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Steam sweet potatoes till soft, about 15 min.

Use a fork, mash the cooked sweet potatoes (you can go thru a metal sieve too).

Add in glutinous rice flour, rice flour, sugar, corn oil, slowly add in water to mix well till soft dough, keep aside and rest for 30min.

Shape into a 30g small ball.

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Shaping Ang Ku Kueh:
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Grease the Ang Ku Kueh mould by brushing with corn oil.

Flatten the sweet potato ball, place a mung bean ball, cover and shape into a round ball.

Place the ball in the mould, press evenly and then knock out and place on a greased banana leaf.

Arrange on a steaming tray and steam for 10min over high flame.

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Notes:
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If dough is too soft, you may add glutinous rice flour.
Do not add water in at one go.