Ang Ku Kueh

Dough:
(A) 50g Rice flour
      210ml water
      4 tbsp oil

(B) 300g Glutinous rice flour (Elephant Brand)
      1 tbsp red/green food coloring
      1 cup water

Mung Bean Filling
150g split green bean ~ soaked overnight
150g sugar
4 tbsp peanut oil
1/4 tsp salt

Peanut Filling
150g ground peanut
120g sugar
4 tbsp peanut oil
1/4 tsp salt

Direction:

1. In a small saucepan, mix (A) over medium-low heat.   Keep stirring till it becomes a soft dough.  Remove from heat & let it cool completely.
2. Then add (A) into (B) & knead into a soft dough.
3. Filling: Steam the beans & pandan leaves for about 30-45 mins until soft & mushy.   Blend the beans in a food processor, use a small amount of water to assist.
4. In a wok, combine the blended beans, sugar, oil & salt together.   Stir continuously under very low heat until the mixture binds together & won't stick on the wok.  Let it cool completely & form the mixture into a compact ball (15g) & cover with a wet tea towel.
5. Skin: Brush the mold with a little oil to ease the removal of the skin from the mold.   Take a dough (25g) using palm or rolling pin, flatten it into a round shape & fill in the filling ball & roll it into a ball.
6. Press the ball into the mold firmly, to obtain the design & shape of the mold.   Tap gently & place the Ang Ku kueh on a square piece of oiled banana leaf.
7. Steam them in a wok over medium fire for 8-10 mins till it's cook.   Remove the "Kueh" from the wok & brush them with a little oil to prevent them from sticking to each other.   Serve when cool.