红龟糕

总是与喜气扯上关系的糯糯红龟糕。

绿豆馅地瓜红龟糕

Ingredients for the dough : 150g gold sweet potato (peeled, steamed and mashed), 175g glutinous rice flour, 1 tablespoon caster sugar, approx.120g hot water, and 2 tablespoons cooking oil

Ingredients for the filling : 180g mung beans (split green beans), 100g sugar, 1 tablespoon cooking oil and 2 pandan leaves

Method :

For the filling :

1. Steam mung beans and knotted pandan leaves over boiling water for about 30 minutes or until tender. Discard pandan leaves. Using a fork, roughly mash mung beans.

2. In a non stick pan, combine mashed green bean, sugar and oil, cook on low heat until thick and smooth.
3. Cool and shape mung bean paste into balls (20g each), cover with a damp cloth.

For the dough :
1. Combine all ingredients except water and oil in a bowl, roughly mix and add water gradually, knead until the dough is soft. Add oil, continue kneading until the dough feels smooth and not sticky.

To assemble :
1. Divide dough into 20g each, roll each dough into a ball and flatten it to 1/2 cm thick and wrap the filling inside. Shape into a ball.
2. Lightly dust the mould with glutinous rice flour, press the ball into the mould and lightly knock it out.
3. Place shaped dough on a piece of non stick baking paper or greased banana leaf.
4. Steam over boiling water for about 8 minutes. Remove the lid every 3 to 4 minutes.
5. Lightly brush angku kuih with oil.

把隔夜的红龟糕烙了再吃, 美味无比。