This recipe is another variation of Angku kuih, the purple colour skin is made with purple sweet potato and savoury mung bean paste is used as filling.
CHINESE VERSION: 紫薯红龟糕 (咸绿豆馅)
Purple Sweet Potato Angku Kuih (Savoury Mung Bean Paste) | MyKitchen101en
Yields: 20 pcs
Ingredients for savoury mung bean paste filling: (Yields: 270 g)
- 85 g split mung bean (soak for 3 hours, drained)
- 100 g water
- 1/4 tsp fine salt
- 60 g fine sugar
- 2 tbsps cooking oil
- 25 g shallot (chopped)
Ingredients for skin: (Yields: 470 g)
- 80 g purple sweet potato (diced)
- 100 g + 1 tsp plain water
- 100 g + 100 g glutinous rice flour
- 60 g hot water (70°C)
- 10 g icing sugar
- 2 tbsps cooking oil
Preparing savoury mung bean paste filling:
1 Steam soaked split mung bean over medium heat for 20 minutes, until very soft.
2 Combine water, salt and sugar, add in steamed mung bean, blend until smooth.
3 Preheat cooking oil, add in chopped shallot, cook over medium heat until fragrant. Add in mung bean paste, cook over medium heat for 5-6 minutes, until the paste is not sticking to the pan.
4 Set aside to cool, then divide filling into 20 portions (13 g each), cover with cling wrap to prevent from drying.
Preparing purple sweet potato dough for skin:
1 Steam purple sweet potato over medium heat for 15 minutes, until very soft.
2 Blend steamed purple sweet potato with 100 g of water until smooth, set aside to cool.
3 Mix together hot water (70°C) and 100 g of glutinous rice flour, then add in purple sweet potato paste, mix well. Combine icing sugar and another 100 g of glutinous rice flour, add to mixture, mix well.
4 Add in more water if needed (about 1 tsp), knead until a smooth dough is formed. Add in cooking oil, knead until well blended.
5 Divide dough into 20 portions (23 g each), cover with cling wrap to prevent from drying.
Making Purple Sweet Potato Angku kuih:
1 Prepare 20 pieces (7-cm) round banana leaves, coat with oil.
2 Lightly coat angku mould with glutinous rice flour, tap off excess flour. (Reminder: The size of Angku mould used in this recipe is 35-gram mould, about 6 cm x 5.5 cm.)
3 Flatten a dough lightly with palm, top with a piece of savoury mung bean filling, wrap filling fully with dough, press lightly into mould with palm, tap the mould lightly on work top to unmould the filled dough, put onto a piece of banana leaf, then arrange in steamer rack. (Reminder: Using bamboo steamer to steam will prevent condensation water from dripping onto Angku.)
4 Steam over medium heat for 8 minutes.
5 Lightly coat the surface with some oil.
6 Set aside to cool. (Reminder: When cooled, cover the Angku kuih with cling wrap to prevent it from drying.)