Nyonya Kueh Ku with Natural Pandan Flavour and Colour

Mix flour and water well until it all comes together

Cover and keep in the fridge overnight

Add pandan leaves and coconut milk in blender and blend until pandan leaves are very fine

Sieve and press out 120 g pandan coconut milk

Pour pandan coconut milk, rice flour and sugar into a sauce pan

Add oil and stir over low flame until it turns into a smooth paste and set it aside

Cut sweet potato into small slices and steam until soft

Mash sweet potato until fine

Add pandan coconut paste and mix well

Add glutinous rice flour paste that was kept overnight and mix evenly

Knead mixture well into a dough and set it aside

Add 2 tbsp plain flour and 50 g water to a bowl of grounded peanuts, sesame seeds and sugar

Add 10 g cooking oil and mix evenly

Put peanut mixture in a chopper and grind to however fine you like

Peel and cut yam into slices and steam until soften

Mash steamed yam finely

Add sugar and mix evenly

Stir fry yam paste in oil until it comes together

Set aside to cool down

Soak mung beans in water for about an hour until they expand

Drain out water and boil expanded mung beans in 400 ml water

Cook over medium heat until water evaporates and mung beans soften

Add sugar

Mash until sugar dissolves and mix evenly

Add oil and mix until combine

Fry in a wok on high heat until it thickens

Divide all fillings and dough into 20 g portions each

Roll each filling and dough portion into shape of balls

Dust some flour inside wooden mould

Flatten dough and place filling in the centre

Fold the sides up and seal dough

Roll into a ball

Press dough ball into the mould flat

Knock the kueh out of the wooden mould onto a small piece of banana leaf

Steam for 6 mins at medium heat

Remove from steamer and brush with cooking oil lightly