Ang ku kueh

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):
Pastry:
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)

Filling:
240g mung bean paste
Other:
Banana leaves
Cooking oil for brushing

Directions:

1. 
   
   Combine all ingredients for pastry in a mixing bowl. Mix and knead until all combined to form a soft dough.


2. 
   
   Divide dough into 12 equal portions and shape each into a ball. Cover with plastic wrap and set aside.


3. 
   
   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.


4. 
   
   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.


5. 
   
   Place ang ku onto a small piece of oiled banana leaf. Repeat for all the remaining dough and filling.


6. 
   
   Steam ang ku at medium heat over boiling water for 10 minutes or until pastry is translucent.


7. 
   
   Brush the ang ku with cooking oil immediately after steamed to prevent the surface from drying out and sticking with each other.