Angku Kueh

Angku Kueh

Ingredients:

Dough

Glutinous Rice Flour 糯米粉 – 200g

Mashed Potato 马铃薯泥 – 125g

Carrot Juice 萝卜汁 – 160g

Sugar 糖 – 5g

Oil 油 – 3 Tbsp

Filling

Split Mung Beans 扁绿豆 – 150g (soaked overnight, steamed and mashed 浸泡隔夜蒸熟压成泥)

Oil 油 – 2 Tbsp

Salt 盐 –  pinch

Sugar 糖 – 70-80g

Water 水 – 15 Tbsp

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

Method:

Dough 

1. 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。

Filling 

1. 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。

2.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。

3. 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。