简介
★ 馅料是关键啊！来，先学自制馅料！★ 再来，当然 Kuih ANG KU 皮也是个关键！★
原料
★绿豆馅料/ green Mung beans ★：绿豆片 300g - green mung bean、细砂糖 170g - caster sugar、水 - 30ml water。 , ★Kuih ANG KU skin 材料：橙色番薯泥/mashed sweet potato - 200g、细砂糖/caster sugar - 2 tablespoon、清水/water - 250g、糯米粉/glutinuos rice flour - 400g、食油/cooking oil - 50g。
步骤
1馅料做法/Method of green Mung beans： 1）把绿豆片用清水浸泡隔夜。Mung beans soaked with water overnight. 2）加少许水，以大火蒸20分钟至熟透及软。Add a little water to steam for about 20 minutes until its ripe and soft. 3）离火，趁热压烂成泥状，然后加入细砂糖拌匀即可。Strike crushed into mud, then stir in sugar.
2Kuih ANG KU 做法 / Methods： 把所有的糕皮的材料（除了水）放入容器里。搅拌均匀。 Mix all the ingredients except water evenly in a container.
3慢慢加入清水，将材料搓成面团。大约搓5分钟至面团有点弹性便可。 Add in the water gradually and knead into a dough. Knead for about 5 minutes until the dough is slightly elastic.
4把面团平均分割，每份大约42克。 Divide the dough into equal portions of about 42g each.
5将小面团搓成圆形，压扁后包入豆蓉馅（每份大约15克）后，再搓圆放入涂上少许糯米粉的模型里印出形状。把糕放在一小片涂上少许油的香蕉叶上。 Roll them into balls then flatten the into circles before wrapping in the mung bean filling(about 15g each). Roll it into a circle again and put it into a flour-dusted mould. Demould and place on a piece of lightly oiled banana leaf.
6蒸锅水滚后，把糕放入蒸7分钟。 Boil water in a steamer and steam teh kueh for 4 to 5 minutes.
7蒸好后，在糕的表层涂上少许的食油（玉米油）便可。 Brush the steamed Ang Ku Kueh lightly with cooking oil(corn oil) and you're done.
