Angku / Glutinous rice dumplings with mashed mung beans

Filling:

• 300g split green beans - washed and soaked overnight
• 2 pandan leaves knotted
• 250g sugar or more if wishes
• 4 tablespoon oil

Prepare steamer and steam the split green beans with pandan leaves for at least 30 minutes until it is soft. Discard leaves.
Combine split beans with sugar and oil in wok and stir on medium high fire. Stir continuosly until sugar and beans becomes thick and binds and not stick to your hands. Roll into a ball and put aside.

Dough for the skins:

• 150g orange sweet potatoes or kumara - steamed/ microwave and mashed
• 300g glutinous rice flour
• 4 tablespoon of sugar
• 2 tablespoon of oil
• orange red colouring
• 250ml-300ml water
• extra oil for later use.
• Some banana leaves - cut up into squares (slightly bigger than the size of Angku)

Add food colouring to water. Combine the mashed sweet potatoes to glutinous rice flour. Knead. Add water bit by bit until smooth dough is achieved.

Take a bit of the dough..may be slightly bigger than the size of the rolled up split green beans above... Flatten into a disc on your palm... add the green beans ball ... wrap the ball with the dough. Making sure that the split beans ball is fully enclosed. Roll gently to smoothen.

Prepare steamer.

Cut up banana leaves and lightly oiled it. Place the uncooked angku in the steamer and steam for 10 minutes. Once it is cooked... lightly oiled the angku surface..(to prevent it from sticking to one another!!).. enjoy...