Jack-o-Lantern Ang Ku Kuih

Ingredients:

70g Carrots

60g Glutinous rice flour

10g Wheat starch

1 tbsp sugar

40ml Hot water

1/2 tbsp cooking oil

105g Mung bean paste

Cocoa powder

Dried Cranberries

Directions/Instructions:

1. Peel the carrots, slice them into thin slices, steam over medium heat for 20 mins until it is cooked through, and mash it into a puree.
2. Mix carrot puree, glutinous rice, wheat starch, and sugar.  Add hot water in portions and knead it into a moderately firm dough.  The amount of water is for reference only.  Add in portions, do not add it all at once, add it according to the dry humidity of the dough.  Then add cooking oil and knead evenly.
3. Divide the dough into 7 portions (23-24g ea) and cover with plastic wrap to prevent it from drying out.  Leave 2g dough for the pumpkin face.
4. Divided the mung bean paste filling into 7 portions (15g ea).  Cover with plastic wrap.
5. Cut banana leaves to a suitable size and apply a layer of oil on the surface to prevent sticking.
6. Cut dried cranberries into long strips as pumpkin pedicles.
7. In a small bowl, put the small dough 2g and add an appropriate amount of cocoa powder and water.  Adjust it to the consistency of paste.
8. Wrap the mung bean filling into the carrot dough, shape it into a pumpkin.  Use a toothpick to press out the pumpkin lines.
9. Dip the toothpick into the cocoa paste and draw a pumpkin face; press a small groove on the top and put dried cranberries to make a pumpkin pedicle.
10. Place the pumpkin on the oiled banana leaves.  Steam for 9 mins on medium-low heat, open the lid every 3 mins.  Wipe off the moisture and continue to steam until cooked.
11. Brush a layer of cooking oil on the surface while it is hot.