Angkoo kueh (red tortoise cake)

Name: Angkoo kueh (red tortoise cake)
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: En
Ingredients: 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); 250g Split Mung beans; 140g Sugar; 4 tbsp Cooking oil

Other

8 servings

Easy

2 h 30 m

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

Preparation

Preparation2 hours

Cook time30 min

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.