Golden Tortoise Kuih

Makes 27 mini angku kuihs

Fillings:

90g split yellow mung beans, washed and drained
50g sugar

1/4 tsp salt
1 tbsp Rice Bran oil
2 pandan leaves

• Steam mung beans with pandan leaves  over high heat for about 20 minutes or until beans are soft.
• Immediately place the cooked mung beans  into a food processor together with sugar and oil.  Blitz until fine.
• Press the mashed mung beans through a sieve with a spatula to get a smooth texture.
• Set aside to cool.  
• When filling is cool enough to handle, divide and roll into balls of 9g each. (Adjust the weight to suit the size of your mould).

Dough:

150g golden sweet potatoes
120g glutinous rice flour
1/2 tbsp rice flour
1 tbsp sugar
1 1/2 tbsp Rice Bran oil
35g hot water, or adjust accordingly

• Steam the sweet potatoes until soft and press through a sieve.  Set aside to cool.
• In a mixing bowl, combined mashed sweet potatoes, glutinous rice flour, rice flour, sugar and oil.  Gradually add in hot water and knead into a soft dough.  Cover the dough and let it rest for 10 minutes.
• Divide and shape the dough into balls of  12g each.

To shape Ang Ku Kuih:

• Dust the mould with glutinous rice flour and knock out excess flour.
• Flatten a ball of dough and place a ball of filling in the middle and seal the dough.  Roll gently into a round ball.  Place into the mould and press gently to flatten.  Knock out the kuih from the mould and place on square of baking paper.
• Steam kuih over medium-low fire for 5 minutes.
• Remove from the steamer and immediately brush  oil over the kuih.

I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of  XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.