Ingredients of Dough:
600g Glutinous Rice Flour (1 packet)
400g sweet potato, steamed
200g oil
150g water (may need more)
some banana leaves (cut into oval shapes)
Food colouring:
- red for mung bean & peanut fillings
- green (pandan paste) for coconut filling
- black sesame for black
Method:
1. Mash sweet potato in a bowl.
2. Add flour and mix them well.
3. Add oil and mix well.
4. Add water little by little and knead to form a dough.
5. Add colouring and knead thoroughly until the dough is soft.
6. Divide and roll dough into 30g balls. Cover with a cloth.
Note: Do not use fan during preparation as the dough will dry up.
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Salty filling:
500g green bean
50g sugar
10g salt
2 tsp pepper
100g oil
1. Mix all the ingredients well and set aside.
2. Divide and roll into 25g balls.
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Peanut filling:
200g peanuts, roasted & finely chopped
40g sugar
20g water
1. Mix all the ingredients well and set aside.
2. Divide and roll into 25g balls.
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Green beans/mung beans filling:
300g green beans, cooked
180g sugar
1. Mix all the ingredients well and set aside.
2. Divide and roll into 25g balls.
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Red beans filling:
300g green beans, cooked
180g sugar
1. Mix all the ingredients well and set aside.
2. Divide and roll into 25g balls.
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Assembling of Ang Gu Kueh:
1. Wrap the filling with the dough and roll into balls. Dust it with glutinous rice flour.
2. Place the ball in the mould and press lightly. Knock it out and place on a banana leaf.
3. Prepare steamer and bring the water to boiling hot. Steam the Ang Gu Kueh for 10 mins.