Ang Ku Kueh (Purple sweet potato) - by Joice Yu

Em, try out something different today, give my oven a break, I made Ang Ku Kueh! Sweet purple potato, natural colour with bean filling, so yum! My very first try, damn happy.
Ang Ku Kueh (Purple sweet potato)
Make about 40 AKK.
Recipe credit: Butter flour and me
Ingredient (Filling):
Dried mung bean 300g
Castor sugar 180g (Already reduced, not too sweet)
4 tbsp oil
3 glove of shallot (just give it a few pat, we just want the flavor)
1. Wash the bean, soak for at least 2-3 hours.
2. Drain the water, steam for 30 minutes, mash and add in sugar and oil.
3. Put 2 tbsp (not in ingredients) on pan, fry the shallots till golden colour and take off the shallot, then put bean to fry for a while.
4. After the bean cool down, divide it into 17g small ball.
Ingredient (Skin):
Purple sweet potato 200g (you can change to normal sweet potato or pumpkin)
Sugar 2 tbsp
Water 250g (I used about 300g, as sweet potato need more water, add in water slowly, if it need more water, you can adjust yourself)
Glutinuos rice flour 400g
Oil 2 tbsp
Banana leafs (Cut into suitable size, apply some oil)
1. Steam the purple sweet potato until cooked, mash it.
2. Mix flour and sugar, then add in sweet potato, and add in water gradually.
3. Rub the dough for about 5 minutes. The dough should be moist, something like Tang Yuan (湯圓)
4. Divide the dough into 25g small dough.
5. Wrap the skin with filling. Dust some flour on the mould, then press the dough into it.
6. Put the AKK on a banana leaf.
7. Boil the water, steam for 3-4 minutes, then open the lid and mop away the water vapor.
8. Close the lid, steam for another 3-4 minutes. Dont steam for too long, or the mark on the AKK will lose it's shape.
9. Take the AKK out when done, apply some oil with fingers on AKK, to avoid it goes dry.

Fiona Lau

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