Purple series #1 - purple angku kuih 紫薯红龟糕

Angku is a small round or oval-shaped Chinese pastry with soft, sticky glutinous rice flour skin wrapped
around a sweet filling in the center. It is molded to resemble a tortoise shell and is presented resting on a square piece of banana leaf - adapted from Wikipedia.

Purple Angku kuih - the colour purple was from the steam purple potatoes. 

Although I been eating this Angku kuih since I was young, but this is the first time I try to make. Looking from this recipe long time ago but was lazy to start work.

Finally, the day is the day - try this with half of the recipe first.

I use coconut as filing as it was what I have in the fridge. Mung bean was not available in the house.

   

ingredients: (makes 8 x medium size)

the filling:
1 grated coconut
gula melaka / dark brown sugar
water
a pinch of salt

1. dissolved sugar & salt with water in a pan
2. add in the grated coconut, mix well until combine
3. leave & let it cool a side

the "skin":
180 gm glutinous flour
20 gm cornflour/tapioca flour
75 gm steamed purple sweet potatoes
1 tbsp oil
about 130 gm water + 2 tbsp sugar (boiled to dissolve the sugar)

banana leaf cut to rectangle as lining

1. mixed the steamed purple sweet potatoes with the glutinous flour
2. add the sugar mixture into the dry mixture bit by bit until become a dough
3. divide dough into 7 equal part
4. shape into a bowl shape, add in the coconut filling, roll into a ball
5. lightly dust the ball dough with glutinous flour, gently press dough into the mould, knock out the dough onto a lightly greased banana leaf
6. steam the Angku kuih for 10 minutes in medium heat (open the steamer lid to let the steam out at the 1st 5 minutes to avoid over high heat steaming & may out of shape)
7. once done, lightly greased the steamed Angku with oil