Ingredients
300g Glutinous rice flour
100g Sweet potato (orange colour)
Some water
Some oil
some banana leaves (or cut some baking papers)
Filling Ingredients
8 oz/250g green/mung beans (soaked for at least 4 hours)
9 oz/280g sugar
Preparation
1. Skin the sweet potato and put to steam till soft. Removed and mash.
2. In the mixing bowl, blend in the flour and mashed potato. Add water slowly and mix well.
3. To prepare Filling : steam green beans for 40-50 minutes, then mash finely.
4. Mix mashed beans with sugar and dry-fry over low heat till quite dry.
5. Divide dough into small equal portions. Roll out each portion, and place 1 tbsp filling on it.
6. Draw up edges to enclose filling and seal the edges to form around ball.
7. Lightly dust the ang-koo mould with flour and press the dough into the mould.
8. Place on a baking paper. Repeat till all the dough and filling are used up.
9. Steam kuih for 10 minutes. Brush with oil, remove from steamer and allow to cool. Serve.
300g Glutinous rice flour
100g Sweet potato (orange colour)
Some water
Some oil
some banana leaves (or cut some baking papers)
Filling Ingredients
8 oz/250g green/mung beans (soaked for at least 4 hours)
9 oz/280g sugar
Preparation
1. Skin the sweet potato and put to steam till soft. Removed and mash.
2. In the mixing bowl, blend in the flour and mashed potato. Add water slowly and mix well.
3. To prepare Filling : steam green beans for 40-50 minutes, then mash finely.
4. Mix mashed beans with sugar and dry-fry over low heat till quite dry.
5. Divide dough into small equal portions. Roll out each portion, and place 1 tbsp filling on it.
6. Draw up edges to enclose filling and seal the edges to form around ball.
7. Lightly dust the ang-koo mould with flour and press the dough into the mould.
8. Place on a baking paper. Repeat till all the dough and filling are used up.
9. Steam kuih for 10 minutes. Brush with oil, remove from steamer and allow to cool. Serve.
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