Ang Ku Kueh

Ang Ku Kueh a traditional Chinese kueh. Normally we will get it in pasar pagi with red colour. But this a homemade then I'm just omit the food colouring. I'm used orange sweet potatoes then coming out is orange. The mould is my aunt pass it to me few months ago and she also pass the fish mould for mid Autumn festival biscuit then I'm used both of them to make this lovely Ang Ku Kueh. My monsters love the golden fish.

Adapted from : Nasi Lemak Lover

Sweet Filling
(can make 50 yields-balance can keep in fridge)

250 gm mung beans/green beans
140 gm sugar
3 tablespoon corn oil

Sweet Potato dough
(make 19 yields)

300 gm sweet potatoes, cut into big pieces
200 gm glutinous rice flour
1 tablespoon rice flour
2 tablespoon sugar
3 tablespoon corn oil
180 ml water (I'm used 130 ml)

Method for filling:

1. Rinse mung beans several times till water run clear, soak in clean water for 1 hour or more.
2. Discard the water, place beans on a steaming tray, steam over medium flame for 45 minutes.
3. While beans still hot, place beans, sugar and oil in a food processor, process till fine.
4. Shape into 10 gm small ball. (I'm used 12 gm per ball)

Method for dough:

1. Steam sweet potatoes till soft, about 15 minutes or till cooked. Discard the water.
2. Use a fork, mashed the cooked sweet potatoes, add in glutinous rice flour, rice flour, sugar, and corn oil, slowly add in water to mix well till soft dough, keep aside and rest 30 minutes.
3. Shape into 30 gm small ball.

To shape and cook Ang Ku Kueh:

1. Grease the “Ang Ku Kueh” mould by brushing some corn oil.
2. Flatten the sweet potato ball, place a mung bean ball, cover and shape into round ball.
3. Place the ball in the mould, press evenly, then knock out and place on greased banana leaf. (I'm just used grease proof paper)
4. Arrange on a steaming tray and steam for 10 minutes over high flame.

Notes from Nasi Lemak Lover :

Difference sweet potato has difference texture, some is soft and watery, do not add all water at one go, slowly add and knead till a soft dough. If the dough is too soft, then you may add more glutinous rice flour.
Keep the balance sweet filling in air-tight container and keep inside the fridge for later usage.

My notes:

The balance filling I'm used later with add up the quantity of the dough. 

(Make 31 yields)

500 gm sweet potatoes, cut into big pieces
350 gm glutinous rice flour
1 1/2 tablespoon rice flour
3 tablespoon sugar
4 tablespoon corn oil

180 ml water