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This is another Chinese traditional cake. Usually the cake is red in colour. Nowadays there are many different types of colours. This cake is used for offerings in Chinese prayers, celebrating new born babies and even in wedding celebrations. The left-over cake can be fried the next day. After frying the cake will be crispy, chewy and delicious.


Filling for the Bean Paste:


200 g dried split green beans
4 tbsp sugar
1/2 tsp salt
2 pandanus leaves/screw pine leaves
1/2 cup oil

Method:
1. Soak the dried spilt green beans overnight.
2. Steam the green beans for about half an hour until soft.
3. When still hot, mash the green beans until fine.This can be done with a potato masher or in a blender.
4. Cook the beans in a wok with oil, sugar and salt. Fry the mixture until dry and leaves the side of the wok. Put aside to cool.

Ingredients for the pastry:
125g glutinous rice flour
50 ml cooking oil
1 tbsp sugar
125 ml boiling water
1 tbsp pandanus juice
5 pieces pandanus leaves
a pinch of salt

Method:
1. Mix glutinous rice flour onto a bowl with sugar,  Mix well with boiling water and pandanus juice.
Knead until the dough is pliable and smooth. Rest dough for 30 minutes.

2. Divide dough into even portions depending on the mould you are using. For each cake, the quantity of the dough and the filling should be roughly the same.

3. Clean a few pandanus leaves and cut into pieces slightly bigger than the mould.

4. Flatten each piece of dough to form a thin skin and wrap with a ball of the filling.





5. Press the dough ball into the mould, knock the mould gently to dislodge the cake and place it on two pieces of the cut pandanus leaves.

6. Steam the cake over medium heat for about 8-10 minutes. Remove the steamer lid to let out excess steam in between steaming time so that you will have a nicely shaped cake. When cooked, remove from the steamer and let it cool down before serving.
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