Purple Sweet Potatoes Angkoo Kuih

This is not the first time i'm making angkoo kueh, made that several times but i have to say these are the best angkoos i have made so far. They are chewy but not sticky and another good thing is that i dont have to fry the mung bean fillings, just mix them together with sugar and oil, that's it. I was not really satisfied with all my previous angkoos as the skin turned out to be a little tough after few hours sitting at room temperature but not these. I love these angkoos, not only they taste great but they also look beautiful. I just love the purple here, no colouring needed, it all comes from the purple sweet potatoes that were being used here. Many thanks to Sonia for this wonderful recipe, I dont think I need to search for a better recipe.

Just one important thing for us to take note is that making the dough. As each sweet potatoes has a different level of moisture, you may not need to use all the water required here. Just pour in little by little until we get a soft dough. How soft, you may ask me. Well, you see while i was making the dough, i wasnt too sure how soft the dough should be to get the desired texture. Until i get to taste the angkoos, then i know whether i got that right or not. My term of soft dough here would be soft but not pliable...it's just probably 2 steps away from an unmanageable dough and each time when i poured in some water, i stopped my processor and feel the dough. I would say it's quite a challenge for us making angkoos ... making the dough especially. We are not professional angkoo makers so even if you do not get it right the first time, dont be dampened, we just need to go thru some trials.

Recipe: ( taken from Nasi Lemak Lover, with her some reference from Reesekitchen )
For Filling
250gm split mung beans
140gm sugar
3 tbsp corn oil

1. Rinse mung beans several times till water runs clear, soaked in water for 1 hour or more.
2.Discard the water, place the beans on a steaming try and steam over medium flame for 45 minutes.
3. While beans still hot, place beans, sugar and oil in a food processor and process till fine.
4.Shape into 10gm ball. ( i shaped mine into 18gm ball )

For Angkoo Skin/ Sweet Potato Dough
300gm sweet potatoes, cut into pieces
200gm glutinous rice flour
1tbsp rice flour
2 tbsp sugar
3tbsp corn oil
180ml water ( you may not need to use all )

1. Steam the sweet potatoes till soft, about 15 minutes
2. Use a fork or a potato masher to mash the sweet potatoes. Transfer that to a food processor. Add in glutinous rice flour, rice flour, sugar, corn oil and slowly add in water to mix till soft dough, keep aside for 30 minutes.
3. Shape into 30gm ball.

To shape and cook Angkoo kueh
1.Grease the angkoo kuih mould by brushing some corn oil or dust with some flour
2.Flatten the sweet potato ball, place the mung bean ball/filling, cover and shape into ball.
3.PLace the ball in the mould, press evenly, knock out and place on a greased banana leaf.
4.Arrange on a steaming tray and steam for 8 mins on high heat, uncover the steamer and let steam for additional 2 minutes.

Sharing this at the Muhibbah Malaysian Monday Event hosted by Shaz