Ang Ku Kueh

Fry the coconut with palm sugar till dry. Fry the mashed mung bean till dry. Ingredients: Sweet Potato dough: 300g purple sweet potatoes or yellow sweet potatoes (A) 180 g glutinous rice flour 2 tabsp sugar 3 tabsp corn oil 180 ml +/- water Coconut filling: 1 whole fresh grated coconut flesh Palm sugar  to taste - dissolved in 1/4 cup water, strained to remove impurities Few pandan leaves Mix altogether and fry till dry. Form into small balls using a cookie scoop. Mung bean filling: 150gm mung bean - steam till soft 80 gm sugar or to taste 80 ml +/- water 1 tabsp oil 2 - 3 pandan leaves Boil to dissolve sugar, water and pandan leaves.   Add sugar syrup and oil to mung beans, fry till slightly dry.  Remove and form into balls using a cookie scoop.  Method: Steam sweet potatoes till soft, about 15mins. Use a potatoe masher, mashed the cooked sweet potatoes, add in (A) mix well till a soft dough. Keep aside and rest 30mins. Shape into small balls using a cookie scoop.  Grease the “Ang Ku Kueh” mould by brushing some corn oil.  Flatten the sweet potato ball, place a mung bean ball, cover and shape into round ball.  Place the ball in the mould, press evenly, then knock out and place on banana leaf.  Arrange on a steaming tray and steam for 8 minutes over medium flame. Brush with oil.