Sweet Potato (Purple) Ang Ku Kueh

Filling
200g split bean peas/mung bean
100g sugar
75ml peanut/canola oil
10g All-Purpose flour + 40ml water

Dough
300g sweet potatoes (purple)
200g glutinous rice flour
1 tbsp rice flour (I substitute with cake flour since I don't have rice flour)
3 tbsp corn oil
180ml water
2 tbsp sugar

Directions:

1. Filling: Wash & clean bean under running water a few times.
2. Put it into the pot then add in sugar with 200ml hot water.  Soak for about 2 hours.
3. The bean turns softer & bigger, add in another 200ml hot water & bring it to boil under high heat.   Remove any white foam & stir regularly.
4. Once boiling, turn heat to medium & cook the bean until it becomes tender.  Remove from heat & let it cool for 5-10mins.
5. Use a food processor or blender to make it into a puree.  Then pour the puree into a non-stick pan through a fine strainer to discard any lumps.
6. Set heat to medium-low, add in the oil in 3 batches to incorporate into the bean puree.  Keep stirring & lastly add in the flour mixture & mix well.
7. The puree will be very liquidity, keep stirring & folding under low heat to make the water in the bean puree evaporate for about 30-45 mins until it turns thicker & formed a dough shape.
8. Dough: Steam sweet potato till soft & use fork to mash it.  Sieve in flour & add in corn oil.  Slowly add in water to mix well & knead until it becomes a soft dough.  Set aside for 30 mins.
9. Shape the dough (20g) and bean paste (20g) into a ball.  Then flatten the dough & place mung bean ball in the centre.  Wrap & shape into a ball.
10. Place the ball in the mold which dusted with flour, press evenly, knock out & place on greased banana leaves.
11. Put the kueh on the steaming tray & steam for about 3-4 mins over high heat.  Brush some oil on the cooked kueh to prevent dryness.