Ingredients
400g glutinous rice flour
200g pumpkin (steamed and mashed)
300g mung bean paste ( green bean)
2 tbsp sugar
2 tbsp vegetable oil
200 ml water
some banana leaves ( cut into circular shapes)
Preparation
1. The easiest way to steam pumpkin is to remove just the seeds and steam it with the skin for 30 minutes. Scoop out the cooked pumpkin and discard the skin.
2. Put glutinous rice flour, pumpkin, sugar, oil and water in a container and knead into a smooth dough. Cover with damp cloth and set aside.
7. Brush with a bit of oil to prevent sticking. Pumpkin gives the natural yellow colour and no artificial colouring is required.
3. Divide the mung bean paste into 15 to 20 portions (depending on the mould ) and roll them into "ball" shapes (you can make 20 using a smaller mould).
4. Roll a portion of the dough on the palm to form a round ball. Flatten it and add in a "mung bean ball".
( For procedure 1-5, refer to pictures for "Red bean ang ko kueh".
5. Seal the edges and spread a bit of oil over the dough and press it into the mould. Tap the mould lightly to loosen it onto a piece banana leave.
6. Steam over high flame for 10-15 minutes. Though the colour looks pale before steaming, you are surprised to see the end results.
4. Roll a portion of the dough on the palm to form a round ball. Flatten it and add in a "mung bean ball".
( For procedure 1-5, refer to pictures for "Red bean ang ko kueh".
5. Seal the edges and spread a bit of oil over the dough and press it into the mould. Tap the mould lightly to loosen it onto a piece banana leave.
6. Steam over high flame for 10-15 minutes. Though the colour looks pale before steaming, you are surprised to see the end results.
7. Brush with a bit of oil to prevent sticking. Pumpkin gives the natural yellow colour and no artificial colouring is required.
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