黄番薯龟粿 Sweet Potato Ang Ku Kueh

Today I came across a packet of leftover frozen mung bean fillings, which, I don't quite remember for which local dessert, and when did I use it on. 

今天当我在清理雪柜的时候，无形中找到一份绿豆馅料。想来想去一点也不记得这份馅料到底是何时制做的。

Not wanting to waste this mung bean filling, I randomly took a Ang Ku Kuih recipe from Patricia Lee's 'Delicious Nyonya Kueh & Desserts' and set about revisiting the making of this delicious kuih. 
为了不想浪费这份馅料，我便随意的拿起了Patricia Lee娘惹风味糕点食谱，再次制做这个美味的糕点。

黄薯龟粿 Sweet Potato Ang Ku Kueh 

(Skin 皮料) 
150g Glutinous Rice Flour 糯米粉
100g Sweet Potatoes 黄肉番薯, peeled & cubed 削皮及切丁
15ml Pandan Juice 班兰汁 
40ml water 清水
50ml boiling water 滚水
1 Tsp Orange Food Colouring 橙色食用色素

Banana Leaf 香蕉叶 (Cut to fit size of the ang ku mould 剪型状以配合龟糕模)
(Filling 馅料)
150g Split mung beans 绿豆

2 Pandan Leaves 班兰叶(knotted 绑结)
70g sugar 糖
1-1/2 tbsp coconut oil 椰油

Directions 做法

Wash and soak mung beans overnight. Drain.
绿豆洗净，浸泡隔夜。沥干。

Steam mung beans on pandan leaves for 30 mins or till soft and mushy. Discard pandan leaves. Mash or blend the steamed mung beans (while its hot) into fine paste. Set aside.
把绿豆及班兰叶一起蒸30分钟直至绿豆软腍烂糊，弃掉班兰叶。趁绿豆热腾时立刻压烂或用捣拌器捣碎成泥状。搁置备用。

Combine the mashed beans, sugar and coconut oil in a wok. Stir continuously over medium heat until mixture thickens and almost dry. Set aside and allow the mixture to cool.
将绿豆泥，糖和椰油倒入炒锅里，以中火不断翻炒至材料变得干身及浓稠。离火，待凉备用。

Boil sweet potatoes till softened. Mash it into fine paste while hot.
黄番薯放入剩了水的锅煲熟。趁热立刻压烂成泥状。

In a mixing bowl, combine food colouring with 40ml water. Add in glutinous rice flour, mashed sweet potatoes and pandan juice and knead to form a smooth dough. If mixture too dry, slowly add in boiling water to the flour mixture and knead to form the dough.
在一个盆里，混入橙色食用色素和40毫升清水。加入糯米粉，黄翻薯泥 及班兰汁拌匀，搓成软滑分团。若是混合料过干而未能成团，慢慢倒入50毫升的滚水继续搓至面团形成。

As different mould size and capacity varies, you have to perform a few sets to find out what is the comfortable dough size and weigh of fillings for easy handling. For mine, each dough weigh between 30-32g with 28-30g of fillings. Ideally the skin must not be too thick. Perfecting the wrapping comes with practice.
由于不同厂家制造的模具尺寸及容量不一，您唯有自己通过数次尝试来找出最适合自己模据的面团和馅料的重量。我的面团是在于30-32克而馅料是28-30克之间。表皮越是薄越理想。这就得靠多练习后的成果。

Flatten each piece of dough to a round thin disc. Put a ball of fillings at the centre and wrap skin over fillings to seal it completely.
取一粒面团按平，中间放入馅料，一边折一边转最后将收口捏紧。

Lightly dust the ang ku kueh mould with glutinous rice flour and press the dough into the mould.

龟粿模撒上一层薄薄的糯米粉，将包好的粿团压入模内。

Unmould the kueh and place on top of a piece of greased banana leaf.  Steam Ang Ku Kueh over medium heat for 8-10 mins.

反扣出龟粿，把龟粿摆在抹了少许油的香蕉叶上。以中火蒸8-10分钟即可。

Set aside and brush the top with coconut oil.
在龟粿表面塗上椰油，搁置待凉。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

This post is linked to Cook Your Books Event #26 hosted by Joyce of Kitchen Flavours