I have a bag of organic dried mung bean which has been sitting in the fridge for like...forever...and I have bought an angku cake mould which has also been sitting in my cabinet for like...forever...too. So, I think need to stop the procrastination and actually try making the cake.
However, the mung bean that I have is the those with skin, so after soaking it, I spent quite a bit of time getting rid of the skin. After steaming them, the colour of the cooked beans are not yellowish, it looked slightly dull in pale yellow. So, I guess I need to get the skinless yellow mung beans, not just to save time getting rid of the skin but also to have a nicer colour.
In terms of taste, it tasted normal, did not find any 'wow' factor here. I guess I need to make it again with some adjustments, like boiling the water with pandan leaves so it is more fragrant etc.
This recipe is adapted from Nasi Lemak Lover - Ang Ku Kueh.
- 125g split yellow mung beans/green beans (will try split yellow mung beans next time)
- 70g sugar
- 1 1/2 tbsp corn oil
- 150g orange sweet potatoes, cubed
- 100g glutinous rice flour
- 1/2 tbsp rice flour
- 1 tbsp sugar
- 1 1/2 tbsp corn oil
- 65 g hot water (not all the water will be used, as long as long dough is formed and pliable, you can stop adding the water)
- Soak mung beans in clean water overnight.
- Drain the mung beans, steam mung bean with pandan leaves over high heat until soft.
- Process the mung bean while still hot. Place beans, sugar and oil in a food processor, process till fine. (I don't have a food processor so I used a grinder and I'm lazy to wash the oil in the grinder, therefore I processed the bean first, then take out the beans and mix with sugar and oil in another bowl. Maybe because of this way, my fillings are a bit "crumbly".)
- Set aside to cool. Shape into 10g small ball.
- Steam sweet potatoes till soft. Mash the cooked sweet potatoes and set aside to cool. Shape into 15g small ball.
- Add glutinous rice flour, rice flour, sugar, and corn oil with mashed sweet potato, slowly add in hot water to mix well till soft dough, keep aside and rest 10 minutes.
- Dust “Ang Ku” mould with glutinous rice flour for easy to remove the kueh OR you may also grease with corn oil (a bit difficult to remove kueh but end result is less oily on the skin). (I choose the dusting method, and it's very easy to remove the cake.)
- Flatten the sweet potato ball, place a mung bean ball, cover and shape into round ball.
- Place the ball in the mould, lightly flatten to fill up the shape of the mould, then knock the mould on the sides and place the cake on greased banana leaf.
- Repeat step 7 to step 9 until done.
- Arrange the cake on a steaming tray and steam for 5-6 minutes over medium low heat till cooked (do not steam over high heat to prevent it turned out of shape!). Once done, remove from steamer, lightly brush the cake surface with corn oil.
I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme:
My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom
and co-hosted by Joceline - Butter, Flour & Me.
Update April 2015
I tried again using purple sweet potato. It is looking very nice, just need to improve on the taste, it doesn't taste exactly like the nyonya kuih sold outside...hehehe...