Ang Ku Kuih literally means Red Tortoise Kuih/Cake. What do you call the purple tortoise cake?
[Makes 27 mini angku kuih]
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).
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.