Angku Kuih (Kue Kura-kura Merah)

Instructions

1. Steam the green beans over boiling water for 30-40 minutes until soft. Then blend or mash the green beans until they become a paste.
2. In a wok, combine the green bean paste, sugar, and oil. Stir over low to medium heat until the mixture thickens and no longer sticks to your hands. Let it cool, then shape into 30 balls, each about 20 g (¾ oz). (The size of the filling will depend on the size of your mold.)
3. Mix the coloring, wheat starch, and water, stirring until well blended. Add the boiling water and mix until smooth and translucent.
4. Add the sugar, glutinous rice flour, sweet potatoes, and water gradually. Knead until combined. Slowly add the oil and continue kneading until the mixture is smooth and no longer sticks to your hands.
5. Lightly grease the banana leaves with oil.
6. Divide the skin dough into 30 pieces. Flatten each piece to about 1/4 inch thick and wrap the filling inside, then roll into a ball.
7. Lightly dust the Angku mold with glutinous rice flour. Press the dough ball into the mold and gently knock it out.
8. Place the Angku on the banana leaf and steam over boiling water for 10 minutes. Brush the surface of the cooked Angku with oil to give it a glossy finish.