It's purple, and healthy purple !! No artificial colouring is used. The natural purple colour comes from the purple sweet potato. See the secret of how to make this unique and delicious purple angku kueh below. It is my special recipe. I hope you will like it.
Ingredients A ( skin )
200 g glutenous rice flour
30 g sugar
80 g steamed purple sweet potato ( mashed )
½ tablespoon cooking oil
½ tbspoon wheat starch
1 tbsp. Ginger juice
130 ml water
Ingredients B ( filling )
140 g split green pea
30 g sugar
¼ tsp. salt
½ tsp. salt
Soak green pea for 2 hours. Drain and put on a steaming tray. Sprinkle ½ cup water oven the peas and steam for 30 minutes till soft. Mash while hot into paste.
2. Combine all the ingredients of B , mix well and stir fry over low heat till dry. Cool.
Mix all ingredients for skin, use enough water to form into a soft dough. Knead till smooth. Roll into a long roll, cut into small pieces. Flatten to round shape, wrap with filling prepared earlier, shape into balls and press into Ang Ku Kueh mould, tap and unmould.
4. Place Ang Ku Kueh on cut out banana leaves.
5. Steam over medium heat for 10 minutes.
6. Cool and serve.