Ingredients for Sweet Filling
250g mung beans/green beans
100g sugar
3tbsp corn oil
1. Rinse mung beans several times till water run clear, soak in clean water for 1hour or more.
2. Discard the water, place beans on a steaming tray, steam over medium flame for 45 mins.
3. While beans still hot, place beans, sugar and oil in a food processor, process till fine.
4. Shape into 10g small ball
Ingredients for Sweet Potato dough
300g sweet potatoes, cut into big pieces
200g black glutinous rice flour
1tbsp rice flour
2tbsp sugar
3tbsp corn oil
180ml water
Method:
1. Steam sweet potatoes till soft about 20 minutes.
2. Use a fork and mash the cooked sweet potatoes. Add in black glutinous rice flour, rice flour, sugar, and corn oil, slowly add in water to mix well till dough is soft , keep aside and rest 30mins.
3. Shape into 30g small ball
To shape and cook Black Glutinous Kueh
1. Grease the mould by brushing some corn oil.
2. Flatten the sweet potato ball, place a mung bean ball, cover and shape into round ball.
3. Place the ball in the mould, press evenly, then knock out and place on greased banana leaf.
4. Arrange on a steaming tray and steam for 10 mins over high flame.
Tips: If the dough is too soft, then you may add more glutinous rice flour.
2. Keep the balance sweet filling in air-tight container and keep inside the fridge for later usage.
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