簡介
★ 餡料是關鍵啊！來，先學自製餡料！★ 再來，當然 Kuih ANG KU 皮也是個關鍵！★
原料
★綠豆餡料/ green Mung beans ★：綠豆片 300g - green mung bean、細砂糖 170g - caster sugar、水 - 30ml water。 , ★Kuih ANG KU skin 材料：橙色番薯泥/mashed sweet potato - 200g、細砂糖/caster sugar - 2 tablespoon、清水/water - 250g、糯米粉/glutinuos rice flour - 400g、食油/cooking oil - 50g。
步驟
1餡料做法/Method of green Mung beans： 1）把綠豆片用清水浸泡隔夜。Mung beans soaked with water overnight. 2）加少許水，以大火蒸20分鐘至熟透及軟。Add a little water to steam for about 20 minutes until its ripe and soft. 3）離火，趁熱壓爛成泥狀，然後加入細砂糖拌勻即可。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。攪拌均勻。 Mix all the ingredients except water evenly in a container.
3慢慢加入清水，將材料搓成麵糰。大約搓5分鐘至麵糰有點彈性便可。 Add in the water gradually and knead into a dough. Knead for about 5 minutes until the dough is slightly elastic.
4把麵糰平均分割，每份大約42克。 Divide the dough into equal portions of about 42g each.
5將小麵糰搓成圓形，壓扁後包入豆蓉餡（每份大約15克）後，再搓圓放入塗上少許糯米粉的模型里印出形狀。把糕放在一小片塗上少許油的香蕉葉上。 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蒸鍋水滾後，把糕放入蒸7分鐘。 Boil water in a steamer and steam teh kueh for 4 to 5 minutes.
7蒸好後，在糕的表層塗上少許的食油（玉米油）便可。 Brush the steamed Ang Ku Kueh lightly with cooking oil(corn oil) and you're done.
