Purple Sweet Potato Ang Ku Kueh
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Cook time: 
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Serves: 15 pieces
 
Ingredients
  • Dough skin
  • 125g Glutinous rice flour
  • 90g Purple sweet potato
  • ½ tbsp Caster sugar (or a little more sugar if you want a sweeter dough)
  • 20ml Vegetable oil
  • 100ml Water (boil 300ml water with 1 piece of pandan leaf for few minutes, leave to cool,
  • then measure to 100ml) Filling
  • 150g Spilt mung beans (skinless)
  • 2 pcs Pandan leaves
  • 90g Caster sugar
  • 3 tbsp Vegetable oil
  • 15 small pieces clean banana leaves, cut to the size larger than the cavity of the mould. Grease some oil on the banana leaf before placing the angu ku kueh on top before steaming
Instructions
  1. Rinse mung beans several times and soak with water in a large bowl (water about 3 inches above mung beans) for 1½ hours, drain well and steam together with 2 pieces of pandan leaves for 15 - 20 minutes or till soft.
  2. Immediately place cooked mung beans, sugar and vegetable oil in a food processor and blend till fine and smooth and cool down a little. Roll mung bean mixture into small balls for about 22g each and set aside for later use.
  3. Cut sweet purple potato into chunk and steam for about 15 minutes or till soft. Remove skin and mash with sugar till fine.
  4. In a large bowl mix glutinous rice flour, mashed sweet potato and vegetable oil together and slowly add in the pandan water. Knead dough to smooth, add a little more glutinous rice flour if you find the dough is still sticky.
  5. Roll dough into small balls, about 23-24g each. Flatten the dough and wrap the filling into it. Roll into ball and dust with some glutinous rice flour. Press firmly into the mould. Knock out the kueh and place it on to the greased banana leaf.
  6. Heat up the steamer or wok with boiling water, place the kueh on the steaming tray and steam for about 10-12 minutes.Open the lid to let the steam to escape after 3 minutes of steaming and place the lid back on the wok. note: Wrap the lid with a big cheese cloth to prevent the water drips from the lid onto the kueh , this also prevent the kueh pattern faded after steaming.
  7. Remove the kueh from tray, grease some oil on it and leave to cool.
  8. The kueh will change to darker a colour and slightly expanded. It will shrunk after cooled.
Recipe by Anncoo Journal at https://www.anncoojournal.com/purple-sweet-potato-ang-ku-kueh/