Purple Tortoise Kuih / Purple Sweet Potato Ang Ku Kuih

Before steaming

Ang Ku Kuih literally means Red Tortoise Kuih/Cake.  What do you call the purple tortoise cake?  

[Makes 27 mini angku kuih]

Fillings:

90g split yellow mung beans, washed and drained
50g caster sugar
1/4 tsp salt
1 tbsp oil
2 pandan leaves

• Steam mung beans with pandan leaves over high fire for about 20 minutes or until 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 to get a smoother texture (however, you can omit this step if you wish).  Set aside to cool.
• When filling is cool enough to handle, roll into balls of 9g each.  (Adjust weight to suit the size of your mould).

Dough:

150g purple sweet potato

120g glutinous rice flour

1/2 tbsp rice flour

1 tbsp caster sugar

1.5 tbsp oil

40g hot water, or adjust accordingly

• Steam sweet potatoes until soft and press through a sieve. 
• 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 rest for 10 minutes.
• Divide the dough into balls of 14g each.  Cover.

To shape Ang Ku Kuih:

• Dust the mould with glutinous rice flour and knock out excess flour.
• Flatten a ball of dough and place filling in the middle and seal the dough. Roll gently into a round ball and place into the mould. Press gently to flatten.  Then knock out the kuih from the mould and place on a square of bamboo leaf (since I don't have banana leaf).
• Steam kuih over medium-low fire for 5 minutes.
• Remove kuih from steamer and lightly brush oil over.  

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 byJoceline - Butter, Flour & Me.