ANGKU KUIH

Recipe from my mum! Its a little complicated, but i enjoyed making this. But most of all i enjoy eating it! Ha ha! Its an all time favourite especially for Chinese who celebrates babbies fullmoons, birthdays and of course for us to pray during big days, like Chinese New Year. Well, i like it in a smaller shape, so i always make it with smallest mould. The pastry's ingredients is actually with sweet potatoes, but i change it with pumpkins here. Guess what.....the texture is great, and no pumpkin taste at all (even with sweet potatoes).
I can say this is much more better and the best part is...no colour added!! (Original colour from the pumpkin i used)

PASTRY:
200g Sweet potatoes / Pumpkin (cooked n mashed)
300g Glutinious flour
1 tbsp Rice flour
2 tbsp Sugar
3 tbsp Cooking oil
200ml Water (fr cooked potatoes)-might not need tat much, so have to add slowly.

PASTE:
250g Green beans/Mung beans (yellow in color)
140g Sugar
4 tbsp Cooking oil

* Cut some banana leafs according to the mould using (for the base of the kuih) when steaming!

METHOD (paste):
~Soaked the beans at least 2 hours n rinsed.
~Steam the beans for 45-1hr, with pandan leafs on top if desire
~While its still hot, add in oil & sugar, blend till fine
~Make into small balls. (can be kept for a month in freezer)

METHOD (pastry):
~Mixed all ingredients by hand
~Make into a dough, leave for 20-30 minutes
~Grab a portion (as the mould using) then wrapped in the paste(ball)
~Dust the mould with some rice flour before pressing in the dough.
~Knock out & place on the cut & oiled banana leafs.
(Brush alittle oil on top of the (cut) banana leafs before placing the kuih on top)
~Use a steamer to steam for 8-10 minutes (medium heat)-medium size
5-8 mintues (medium heat) - small size

~ When its done, brush alittle oil on top of each kuih, this is to prevent the kuih from sticking together.

**The steamer i used was the bamboo steamer (those used to steamed paos outside)