Orange Sweet Potato Ang Ku Kuih 橙番薯红菇粿

买了很久的寿桃模子终于拿出来开张了。  
 这寿桃模子，不比木模出来的逊色哦~~~ 
我蛮喜欢滴，觉得很优美。 
只是在印压上有些困难，
比普通的龟糕模子耗时了一点。

蒸熟前之颜色

Dough:
300g glutinous rice flour
100g orange color sweet potato (steamed and mashed)
250g warm water
1.5 tbsp corn oil

Filling:
300g peeled split mung bean
200g sugar (suit individual taste, may add more or less)
3 tbsp cooking oil

Banana leaves (cut into 16 small pcs, bigger than the cavity of the mould)

Method:
Filling:
1. Soak mung bean overnight and steam for 35-40 mins until softened
2. Blend until fine paste is achieved
3. Heat the oil, fry paste, sugar and oil until sugar dissolved and slight dry

Dough:
1. Mix all the dough ingredients together and knead to form soft dough
2. Let the dough rest for 30 mins

Shaping the Kuih
1. Divide the dough into 16 even balls. Flatten the ball using a rolling pin
2. Spoon the filling and bring all edge together to form a ball again
3. Place the Kuih into a sgreased mould and press it to set the shape
4. Remove the Kuih and place it on a greased banana leaf

Steaming:
1. Steam on high heat for 5 mins. Remove lid to let out the excess steam. Cover and continue steaming for another 5 mins
2. Remove the Kuih from steamer, brush lightly some cooking oil on the surface.

 

馅料：

300g绿豆片，200g糖 ，3 tbsp corn oil

1 片香蕉叶，剪成圆形鋪底用（我採用桑叶鋪底）

做法：

1.绿豆片浸overnight，蒸35-40 min 至软熟。搅烂。
2.热锅下2-3大匙油，把绿豆茸加糖炒干，盛起备用。

面团材料：

300g糯米粉100g橙薯泥，1tbsp糖，，250g清水，1.5tbsp食油

做法：

1.          全部材料混合搅拌均匀继续搓揉成软团。

2.          让面团rest 30minutes

3.           分成小份16个（看模形之大小）包入陷料放模型，   压扁再敲打出模。

4.           放在蒸笼里，以中火蒸6分钟。

 蒸熟后，在糕的表面上扫上一层薄薄的食油。冷却后即可