ANG KU KUEH (KUIH ANGKOO; 紅龟粿) Source: Adapted from Cooking for the President (Recipe for 21 pieces

) Filling 160 g skinless split mung beans 115 g sugar 80 ml peanut oil Dough 60 g young, light green pandan leaves wash and chop roughly 60 g undiluted fresh coconut milk 2¼ tsp rice flour 1 tbsp peanut oil 2 tsp castor sugar 1 medium-sized yellow sweet potato (aka yam in the US, I think) wash and peel; slice 110 g ½ cm thick 150 g glutinous rice flour mix evenly with 125 ml water; refrigerate overnight, covered banana leaf scald in hot water; drain and blot totally dry; cut into 21 pieces each slightly bigger than your AKK rice flour, for dusting peanut oil, for glazing

To make filling, soak mung beans in 480 ml water till expanded, about 1 hour (in tropical weather). Drain, rinse and drain again. Cook in 180 ml water, uncovered, till soft and dry, about 20 minutes. Mash beans roughly with spatula. Add sugar. Mash till dissolved and evenly mixed. Add oil. Mix till combined. Blend mixture till silky smooth. Fry in a wok over maximum heat possible, stirring constantly, till thick enough to hold its shape. Leave till cool. Divide and roll into balls weighing 20 g each (adjust to suit size of your mould if necessary; mine is 6 x 5 x 2 cm). To make dough, blend pandan leaves with coconut milk till finely

Continue mashing till paste is smooth. dusting lightly with rice flour if too damp. . Cook over low heat. Place in mould. Leave till cool. . about 15 minutes. To serve. you absolutely must give your friends and relatives some "red tortoise cakes" as a celebration. Mix till smooth. bring steamer to a rolling boil. Cook 110 g sliced sweet potato in 120 ml water till soft and dry. Add rice flour. Brush lightly with oil. Turn over mould and whack hard against worktop so that kueh falls out. . Trim excess leaf around kueh. Flatten ball of dough. Mash roughly. To assemble. Roll gently between palms till round. to make a smooth paste. Cover and reduce heat to very low so that water barely simmers. Squeeze to yield 60 g green milk. lightly dust AKK mould with rice flour. to about 6 cm wide. And when your baby is one month old. you'll live as long as a tortoise. Place kueh in steamer. Knead thoroughly till evenly mixed. stirring. nudge and press dough to seal filling. Remove kueh to a plate. Place 1 piece of filling in the middle. Steam till kueh is slightly expanded. The red colour brings good luck and the tortoise shape symbolizes longevity. Place milk in a small pot. oil and sugar. . to yield 100 g. Press to flatten and level top. Leave till cool. on a perforated tray.minced. To steam. Cupping top of kueh with corner of right thumb and forefinger (for right-handers). AKK is good any day of the year but if you have a red one on your birthday. Just kidding. Add green coconut paste. onto shiny side of banana leaf. wait till there's a birthday celebration . Add wet glutinous rice flour made earlier. Divide and roll into balls weighing 20 g each (adjust if necessary to equal weight of filling). about 6 minutes.

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