Ang Ku kueh

Pastry skin:
500g glutinous rice powder
1 orange sweet potato peeled, steamed and mashed.
6 tbsp sugar
6 tbsp oil
200ml cold water
200 ml warm water
1 pc of pandan leaf

Filling:
300g split mung beans, soaked overnight
5 tbsp sugar
3 tbsp oil


To prepare filling,steam mung beans over boiling water for 30 minutes. Combined steamed mung beans and oil in a pan and stir continuously over a medium heat until beans and sugar form a smooth texture and does not stick to hand. Set aside to cool


To make the pastry skin:Combine all the ingredients together and adding a small amount of water each time to knead until a smooth dough is obtained. Form dough into balls to fit the size of the mould.


Flatten a piece of dough to ½ cm thick with hand and put a ball of filling in the centre and wrap the pastry skin around the filling to cover it completely. Roll it lightly in the palms to smoothen the surface. Dust the mould lightly with glutinous rice powder and press the ball into the mould. Dislodge the uncooked angku from the mould by tapping the side of the mould on the table. Place the Angku on a lightly greased pandan leaf and steam over medium heat for 10-15 minutes