Sunday, May 14, 2017

Mung Beans Angku Kueh 咸绿豆红龟糕



(A) Glutinous Rice Flour 糯米粉 – 400g
       Mashed Potato 马铃薯泥 – 250g
       Carrot Juice 萝卜汁 – 320g
       Sugar – 10g
       Oil – 6 Tbsp

(B) Split Mung Beans 扁绿豆 – 300g (soaked overnight, steamed 
       and mashed 浸泡隔夜蒸熟压成)
      Oil – 4 Tbsp
      Salt – ½ tsp
      Sugar – 170g
      Water – 6 Tbsp

Banana Leaves – some, cut into small pieces.  Greased.

1. Dough – Mix all dough ingredients.  Knead to form a smooth dough. 面团 把所有材料混合搓成面团。
    2. Always cover the dough with damp towel. Greased hands before     wrapping the filling with dough.
3. Filling – steam soaked mung beans over high heat for 25 
    minutes or until very soft.  While it is still hot, mash to form a 
    fine paste.
 馅料 用大火把已浸泡隔夜的扁绿豆蒸约25分钟至软。趁热
4.  Divide dough into equal portions, wrap in filling. Press the 
    dough into angku mould. Unmould and place the kueh on 
    greased banana leaf.
5. Steam at medium heat for about 8-10 minutes.  Lift the lid of the 
    steamer once or twice to release vapour and control 
    temperature.  If heat is too high, angku will not turn out nice.


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