Angku Kuih (Red Tortoise Cake)

Steam the soaked green beans over boiling water for 30-40 minutes, until soft.

Blend or mash the steamed green beans into a smooth paste.

In a wok, combine the green bean paste, the 200 g sugar and the 4 tbsp oil.

Stir over low-medium heat until the mixture thickens and no longer sticks to your hands.

Let the filling cool, then shape into 30 balls of about 20 g each.

Mix the orange coloring, wheat starch and the 150 ml water, stirring until well blended.

Add the 500 ml boiling water and mix until the paste is smooth and translucent.

Gradually add the 4 tbsp sugar, glutinous rice flour, mashed sweet potato and the 250 ml water, kneading until combined.

Slowly add the 120 ml oil and keep kneading until the dough is smooth and no longer sticks to your hands.

Lightly grease the banana leaf pieces with oil.

Divide the skin dough into 30 pieces; flatten each to about ¼ inch thick, wrap a filling ball inside and roll into a ball.

Lightly dust the angku mould with glutinous rice flour, press a dough ball firmly into it, then gently knock it out.

Place each angku on a greased 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.