Man Yu / New Born’s First Month & Other Festivals – Tortoise Cake

Methods and Directions

• Place mung beans in a saucepan with pandan leaves and just enough water to immerse them completely.
• Boil until soft; about 20 minutes.
• Drain the beans, and discard the pandan leaves.
• Place beans in a food processor with the sugar and oil and blitz until smooth.
• When cool enough to handle, divide into around 15 equal portions and roll into balls.
• Meanwhile, make the dough.
• Steam the sweet potato pieces for 20 minutes until cooked.
• Add the sugar and mash until smooth.
• Mix in the glutinous rice flour, red colouring and oil, and add in the water gradually and mix into a smooth dough.
• Divide the dough into 15 equal portions and roll them into discs.
• Place a piece of mung bean filling into each disc of dough, wrap it up neatly.
• Dust an ang koo kueh mould with some glutinous rice flour and place a piece of filled dough into the mould.
• Press it in to get the patterns, and knock it out against the edge of a chopping board.
• Repeat with the rest.
• Place each cake on a greased piece of banana leaf and steam over moderately boiling water for 10-12 minutes.
• Note: Ensure that the condensation off the inside of the lid is wiped off periodically, to prevent the water from dripping onto the cake.
• When done, brush some oil over each cake/kueh and set aside to cool.