This recipe is another variation of Angku kuih, the purple colour skin of Purple Sweet Potato Angku Kuih is made with purple sweet potato and savoury mung bean paste is used as filling. It is suggested to use Japanese or Indonesian purple sweet potato for this recipe as the colour is deeper, it will yields nicer purplish colour.
Using bamboo steamer to steam will prevent condensation water from dripping onto Angku.
When cooled, cover the Angku kuih with cling wrap to prevent it from drying.