Ang ku kueh means red(ang) turtle(ku) pastry(kueh) in Hokkien ( chinesse dialeg), but I made it green instead , I used pandan paste for the green colour. The original recipe is from here. I added fried shallot for the mung bean paste filling.
INGREDIENTS (makes 12 pcs):
120g steamed sweet potatoes, mashed
120g glutinous rice flour
1 tbsp caster sugar
4 tbsp coconut milk
2 tbsp vegetable oil
4 tbsp water
Red food colouring (optional)
240g mung bean paste
Cooking oil for brushing
- Combine all ingredients for pastry in a mixing bowl. Mix and knead until all combined to form a soft dough.
- Divide dough into 12 equal portions and shape each into a ball. Cover with plastic wrap and set aside.
- Divide filling into 12 equal portions and shape each into a ball. Filling may be prepared in advance and kept in the fridge until it is firm enough to handle.
- Wrap each filling with a portion of dough, and shape it by pressing it into an ang ku mould brushed with oil. Tap the mould gently on the kitchen bench to remove the ang ku.
- Place ang ku onto a small piece of oiled banana leaf. Repeat for all the remaining dough and filling.
- Steam ang ku at medium heat over boiling water for 10 minutes or until pastry is translucent.
- Brush the ang ku with cooking oil immediately after steamed to prevent the surface from drying out and sticking with each other.