Nyonya Steamed Black Glutinous Cake

Nyonya Steamed Black Glutinous Cake

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.

Mung Beans with Gingko Nuts

Mung Beans with Gingko Nuts

Mung beans boiled with ginkgo nuts can be categorized as a dessert. Some people like to cook mung beans  with ginger because of its medicinal value.The reason that I heard from older people is because mung beans can cause heartburn  to certain people and so by adding ginger to this dessert , it can help to reduce this problem.

 Ginkgo nut has the ability to prevent memory loss and prevent or delay dementia or Alzheimer’s disease. It is also good for blood circulation.

INGREDIENTS:

1 cup mung beans (green beans)

1/4 cup ginkgo nut

3 cups of water

1 small piece brown sugar

1 screw pine (pandan leaf)

1 inch of ginger (optional)

Salt to taste

Method:

1. Boil the mung beans with 1/4 cup of ginkgo nuts and water until tender.

2.  Once cooked, add coconut milk together with brown sugar and screw pine leaf. Then add salt to taste and stir it well for about 10 minutes until it boil again.

3.Serve it hot in a bowl.

Note: Soak mung bean and ginkgo nut in water for at least 4 hours. This is to quicken the cooking time. This dessert can also be cooked in a slow cooker. If you want it to cook fast, set to high heat and let it boil till tender. Add 1 cup of water first if you use the slow cooker. Once the beans and nuts are soft, add in the remaining water.