Ang Ku Kuih

I didn't have red colouring at home, so I added in some pandan paste to get a light green coloured ang ku kuih. My first attempt at ang ku kuih, the moulding and shaping part is the hardest, I couldn't get an even spread of the filings and always end up having filings mixed into the skin after moulding. Nontheless, the texture is very nice and it taste so soft and QQ when I ate it after it had cooled down. Try it and let me know if you like it too =)

The yellow spots u see on the skin are actually sweet potatoes, somehow I always couldn't mash sweet potatoes nicely

 Luckily the skin is not too thick!

This formed part of my lunch, together with my favourite dessert - homemade Dao suan

Ingredients - I yielded 12 ang ku kuihs with this portion

Sweet Potato Skin
100g sweet potato
150g glutinous rice flour
1 tbsp canola oil
120ml water - you might not need to use all
Pandan paste

Mung Bean Filing
150g split bean (soaked in water overnight)
50g sugar
1/2 tsp salt (or to taste)
1/2 cup diced shallots
1 tbsp oil
a little water

Banana leaf

Method

1. Sweet potato skin: Steam sweet potatoes until soft. Mash the sweet potatoes with a fork and add in glutinous rice flour, oil, enough water and pandan paste to form a smooth dough and to obtain your preferred colour shade.
2. Mung bean filing: Steam the soaked split beans till soft. Mash with a fork. 
3. In a wok, heat oil and fry the shallots till its fragrant. Leave to cool.
4. Add the fried shallot, salt, sugar to the mashed split beans. Add in a little bit of water to form a soft dough.
5. Moulding: Brush ang ku kuih mould with oil. Take a small ball of sweet potato dough and flatten it into a round shape.
6. Place mung bean filing into the flatten sweet potato dough, seal it and press the ball into the mould firmly. Place the ang ku kuih on a piece of oiled banana leaf.
7. Repeat till skin dough / filing finished.
8. Steam the ang ku kuih over high heat for 3min. After 3 min, remove the lid to release steam and continue to steam for another 3-5min over medium heat till kuihs are ready.
9. Brush the surface of the cooked ang ku kuihs with some oil to prevent sticking. Cool before serving.