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

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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