Mung Beans Angku Kueh 咸绿豆红龟糕

 娘惹糕里我吃最多的就是这个红龟糕了。不是特别喜欢吃，而是我的满月配套里其中一个副产品。通常都是需买上很多，供应商偶尔会计算错误。为了省麻烦，通常都会多买几粒。所以这些年来都吃了不少红龟糕。

今天自己做糕。用萝卜汁取色。天然色素。

Ingredients:

Dough

(A) Glutinous Rice Flour 糯米粉 – 400g

       Mashed Potato 马铃薯泥 – 250g

       Carrot Juice 萝卜汁 – 320g

       Sugar 糖 – 10g

       Oil 油 – 6 Tbsp

Filling

(B) Split Mung Beans 扁绿豆 – 300g (soaked overnight, steamed 

       and mashed 浸泡隔夜蒸熟压成泥)

      Oil 油 – 4 Tbsp

      Salt 盐 – ½ tsp

      Sugar 糖 – 170g

      Water 水 – 6 Tbsp

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

Method:

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.

 用湿布把面团盖住。包馅料前把双手轻轻抹上油。

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

 把它压成泥状。

4.  Divide dough into equal portions, wrap in filling. Press the 

    dough into angku mould. Unmould and place the kueh on 

    greased banana leaf.

 把面团分成同等份，包入馅料。压进红龟模里。脱模后把糕

 放在已涂油的香蕉叶上。

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.

 以中火蒸8-10分钟。间中打开盖1-2次以控制温度。太热蒸出

 来的糕不会美。

做小的。好好吃。一口接一口，停不了口停不了手。