Ang Ku Kueh / 红龟粿

Chocolate cake I baked yesterday was for T and I made something else for myself today. I am sure T would not touch this, the most one bite for him if I insist. Ang ku kueh - a traditional pastry that is made with slightly sweetened glutinous rice pastry and mung bean or peanut filling.

Ang ku kueh literally means red(ang) turtle(ku) pastry(kueh) in Chinese dialect - Hokkien, as it is made into the shape of a turtle. This kueh is traditionally offered to the guests during celebrations such as weddings, newborns and birthdays as it bears auspicious meanings.

INGREDIENTS (makes 12 pcs):
Pastry:
120g steamed sweet potatoes, mashed
120g glutinous rice flour
1 tbsp caster sugar
4 tbsp coconut milk
2 tbsp vegetable oil
4 tbsp water
Red food colouring (optional)

Filling:
240g mung bean paste (or mung bean with sweet potato)

Other:
Banana leaves
Cooking oil for brushing

Directions:

1. Combine all ingredients for pastry in a mixing bowl. Mix and knead until all combined to form a soft dough.
2. Divide dough into 12 equal portions and shape each into a ball. Cover with plastic wrap and set aside.
3. Divide filling into 12 equal portions and shape each into a ball. Filling may be prepared in advance and kept in the fridge until it is firm enough to handle.
4. Wrap each filling with a portion of dough, and shape it by pressing it into an ang ku mould brushed with oil. Tap the mould gently on the kitchen bench to remove the ang ku.
5. Place ang ku onto a small piece of oiled banana leaf. Repeat for all the remaining dough and filling.
6. Steam ang ku at medium heat over boiling water for 10 minutes or until pastry is translucent.
7. Brush the ang ku with cooking oil immediately after steamed to prevent the surface from drying out and sticking with each other.

This beautiful "ang ku" is made with the purple sweet potato.
Natural colour is the best.