300g glutinous rice flour
150g sweet potatoes
2 tbsp sugar
2 tbsp corn oil
water as needed
1/8 tsp orange red colouring (optional)
Banana leaves cut to small circles
300g ground, roasted peanuts
150g caster sugar
some boiled water
1. 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.
Mung Bean filling:200 gm mung beans/green beans – wash and soak overnight in cold water
100 gm sugar
2 tbsp vegetable oil
1. Drain the mung beans and place on a steaming tray. Steam over medium heat for about 30 mins till soft.
2. While beans are still hot, place beans, sugar and oil in a food processor, process till fine and becomes a paste. If you do not have a processor, you can use a potato masher to mash the beans.
3. Shape into 10-12g balls and set aside.
Method for skin:
1. Steam cut sweet potatoes for 10-15 minutes till cooked and soft. Mash through a wire sieve and set aside.
2. Sieve glutinous rice flour into a mixing bowl. Make a hole in centre of flour and add the sugar, mashed sweet potatoes and corn oil. Add the coloured water a little at a time and mix and knead well until the colouring is even and dough is pliable. If dough is too dry, add a little more water. Knead till dough does not stick to the hands adding more oil if necessary. Let dough rest for 20-30 minutes.
3. Divide dough into equal portions to fit mould and roll each into a round ball. Flatten each ball of dough slightly and add a small ball of filling. Pinch and seal the edges to enclose the filling.
4. Spread some oil over the dough and press into a ang ku kueh mould. Knock mould lightly to dislodge kueh and place on a piece of banana leaf .
5. Steam for about 10 - 15 mins.
Did a few without using the mould
With mung bean filling