SNACKS - Sweet Potato Angku Kuih

By Aemelia

Ingredients

• Skin:
• 300 g sweet potatoes - cut into chunks
• 180 g glutinous rice flour
• 2 tbsp rice flour
• 2 tbsp sugar
• 3 tbsp vegetable oil
• some water (to bind the dough together but if your sweet potatoes are soft you might not need it)
• Mung Bean filling:
• 250 g mung beans/green beans – wash and soak overnight in cold water
• 130 g sugar
• 3 tbsp vegetable oil
• Some banana leaves – cut into round shape
• A bit of oil for brushing

Details

Adapted from mykitchensnippets.com

Preparation

Step 1

Skin:
1. Steam sweet potatoes till soft, takes about 20 minutes.
2. Use a potato masher or a fork, mashed the cooked sweet potatoes, add in glutinous rice flour, rice flour, sugar, and oil, slowly add in water bit by bit to form a soft dough, cover and set it aside and rest for 30mins.
3. Shape into 30g small ball (depend on the size of your mold)

Filling:
1. Drain dries the mung beans, place the beans on a steaming tray and steam over medium heat until soft. It should take about half an hour.
2. While beans still hot, place beans, sugar and oil in a food processor, process till fine and become a paste.
3. Shape into 10-12g balls (depend on the size of your mold) and set it aside.

To shape the Angku Kuih:
1. Grease the angku kuih mould by brushing on some vegetable oil.
2. Flatten the sweet potato ball, place a mung bean ball to the center and shape it into a round ball.
3. Place the ball in the mould, press evenly, and then knock to release the dough and place on greased banana leaf.
4. Arrange on a steaming tray and steam for 10 mins over medium high flame. Take it out from the steamer and brush it lightly with some oil

Note:
Just one important thing to take note is that making the dough. As each sweet potato has a different level of moisture, you may not need to use all the water required here. Just pour in little by little until we get soft pliable dough.