little red gems

I made these little red beauties yesterday because a friend of mine loan me her mould and I just had to take advantage of it and make some this weekend. Ang Ku Kueh is what it's called and it simply is red mochi with sweet bean paste filling - A sweet chinese delicacy that many love.

These were seriously simple to do, and I had fun makng them. This recipe makes 10 pieces and half of those have already been devoured by me.

Recipe adapted from My Kitchen

Pastry:
160g glutinous rice flour
120g steamed sweet potatoes, mashed
1 tbsp caster sugar
4 tbsp coconut milk
2 tbsp vegetable oil
3 tbsp water
Red food colouring (optional)

Fillng:
240g mung bean paste (or red bean paste)

Banana leaves
Cooking oil for brushing

1.Combine all ingredients for pastry in a mixing bowl. Mix and knead until all combined to form a soft dough.
2.Divide dough into 12 equal portions and shape each into a ball. Cover with plastic wrap and set aside.
3.Divide filling into 12 equal portions and shape each into a ball. Filling may be prepared in advance and kept in the fridge until it is firm enough to handle.
4.Wrap each filling with a portion of dough, and shape it by pressing it into an ang ku mould brushed with oil. Tap the mould gently on the kitchen bench to remove the ang ku.
5.Place ang ku onto a small piece of oiled banana leaf. Repeat for all the remaining dough and filling.
6.Steam ang ku at medium heat over boiling water for 10 minutes or until pastry is translucent.
7.Brush the ang ku with cooking oil immediately after steamed to prevent the surface from drying out and sticking with each other.