Angkoo kueh (red tortoise cake)

Ingredients

Ingredients for pastry:

• 200g beetroot puree (cooked, mashed and blended)
• 300g Glutinious flour
• 1 tbsp Rice flour
• 2 tbsp Sugar
• 3 tbsp Cooking oil
• 200ml Water (gradually add in, I used ~80ml)

Ingredients for filling:

• 250g Split Mung beans
• 140g Sugar
• 4 tbsp Cooking oil

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Preparation

• Steps for filling:
  1. Soaked the Mung beans overnight.
  2. Steam the beans for 45-1hr, with pandan leafs on top if desire.
  3. While its still hot, add in oil & sugar, blend till fine. (I mashed my mung beans)
  4. Make into small balls.
  
  Steps for pastry:
  1. Mixed all ingredients by hand.
  2. Make into a dough, leave for 20-30 minutes.
  3. Grab a portion (as the mould using) then wrapped in the paste(ball)
  4. Dust the mould with some rice flour or oil before pressing in the dough.
  5. Knock out & place on the cut & oiled banana leafs.
  6. Brush a bit of oil on top of the cut banana leafs before placing the dough on top.
  7. Use a steamer, steam on medieum heat for 8-10 minutes.
  8. When its done, brush oil on top of each kueh to prevent sticking together.