160 g skinless split mung beans115

160 g skinless split mung beans
115 g sugar
80 ml peanut oil

Dough
60 g young, light green pandan leaves

wash and chop roughly

60 g undiluted fresh coconut milk
2¼ tsp rice flour
1 tbsp peanut oil 
2 tsp castor sugar

1 medium-sized yellow sweet potato (aka yam in the US, I  think)

wash and peel; slice 110 g ½ cm thick

150 g glutinous rice flour

mix evenly with 125 ml water; refrigerate overnight, covered


banana leaf

scald in hot water; drain and blot totally dry; cut into 21 pieces each slightly bigger than your AKK


rice flour, for dusting 
peanut oil, for glazing

 If you prefer red AKK, you should: (1) use an orange instead of yellow sweet potato; (2) omit the pandan leaves for the dough; (3) add red food colouring instead, enough to get a shade of red that's significantly darker than what the AKK looks like when it's cooked (the colour fades a fair bit when heated); and (4) cook the mung beans with a few pandan leaves.

To make filling, soak mung beans in 480 ml water till expanded, about 1 hour (in tropical weather). Drain, rinse and drain again. Cook in 180 ml water, uncovered, till soft and dry, about 20 minutes. Mash beans roughly with spatula. Add sugar. Mash till dissolved and evenly mixed. Add oil. Mix till combined. Blend mixture till silky smooth. Fry in a wok over maximum heat possible, stirring constantly, till thick enough to hold its shape. Leave till cool. Divide and roll into balls weighing 20 g each (adjust to suit size of your mould if necessary; mine is 6 x 5 x 2 cm). 

To make dough, blend pandan leaves with coconut milk till finely minced. Squeeze to yield 60 g green milk. Place milk in a small pot. Add rice flour, oil and sugar. Mix till smooth. Cook over low heat, stirring, to make a smooth paste. Leave till cool.

Cook 110 g sliced sweet potato in 120 ml water till soft and dry, about 15 minutes, to yield 100 g. Mash roughly. Add green coconut paste. Continue mashing till paste is smooth. Add wet glutinous rice flour made earlier. Knead thoroughly till evenly mixed. Divide and roll into balls weighing 20 g each (adjust if necessary to equal weight of filling). 

To assemble, lightly dust AKK mould with rice flour. Flatten ball  of dough, to about 6 cm wide. Place 1 piece of filling in the middle. Cupping top ofkueh with corner of right thumb and forefinger (for right-handers), nudge and press dough to seal filling. Roll gently between palms till round, dusting lightly with rice flour if too damp. Place in mould. Press to flatten and level top. Turn over mould and whack hard against worktop so that kueh falls out, onto shiny side of banana leaf. 

To steam, bring steamer to a rolling boil. Place kueh in steamer, on a perforated tray. Cover and reduce heat to very low so that water barely simmers. Steam tillkueh is slightly expanded, about 6 minutes. Remove kueh to a plate. Brush lightly with oil. Leave till cool. Trim excess leaf around kueh.

To serve, wait till there's a birthday celebration . . . . Just kidding. AKK is good any day of the year but if you have a red one on your birthday, you'll live as long as a tortoise. And when your baby is one month old, you absolutely must give your friends and relatives some "red tortoise cakes" as a celebration. The red colour brings good luck and the tortoise shape symbolizes longevity.

Hasil (Bahasa Indonesia) 1:

160 g tanpa kulit split kacang115 g gula80 ml minyak kacangAdonandaun 60 g muda, cahaya hijau pandancuci dan cincang kasarSantan segar 60 g murni2¼ sdt tepung beras1 sdm minyak kacang 2 sdt gula kastor1 menengah kuning ubi jalar (alias yam di AS, saya pikir)cuci dan kupas; Slice 110 g ½ cm tebal150 g tepung beras ketanCampur secara merata dengan 125 ml air; Dinginkan semalaman, tertutupdaun pisangscald dalam air panas; Tiriskan dan menghapus benar-benar kering; potong-potong 21 yang masing-masing sedikit lebih besar daripada Anda AKKtepung beras, untuk debu minyak kacang, untuk kaca Jika Anda lebih suka merah AKK, Anda harus: (1) menggunakan sebuah jeruk bukan kuning ubi jalar; (2) mengabaikan daun pandan untuk adonan; (3) Tambahkan merah pewarna sebaliknya, cukup untuk mendapatkan warna merah yang secara signifikan lebih gelap daripada apa yang tampak seperti ketika dimasak AKK (warna memudar sedikit yang adil ketika dipanaskan); dan (4) memasak kacang hijau dengan beberapa daun pandan.Untuk membuat pengisian, rendam kacang di 480 ml air sampai diperluas, sekitar 1 jam (dalam cuaca tropis). Tiriskan, bilas dan tiriskan lagi. Masak dalam 180 ml air, terbongkar, sampai lembut dan kering, sekitar 20 menit. Mash kacang kasar dengan spatula. Tambahkan gula. Mash sampai dibubarkan dan merata dicampur. Tambahkan minyak. Campur sampai gabungan. Blender campuran sampai halus mulus. Goreng dalam wajan atas mungkin panas maksimum, aduk terus, sampai cukup tebal untuk terus bentuknya. Biarkan hingga dingin. Membagi dan gulung ke dalam bola seberat 20 g (menyesuaikan sesuai ukuran cetakan Anda jika diperlukan; saya adalah 6 x 5 x 2 cm). To make dough, blend pandan leaves with coconut milk till finely minced. Squeeze to yield 60 g green milk. Place milk in a small pot. Add rice flour, oil and sugar. Mix till smooth. Cook over low heat, stirring, to make a smooth paste. Leave till cool.Cook 110 g sliced sweet potato in 120 ml water till soft and dry, about 15 minutes, to yield 100 g. Mash roughly. Add green coconut paste. Continue mashing till paste is smooth. Add wet glutinous rice flour made earlier. Knead thoroughly till evenly mixed. Divide and roll into balls weighing 20 g each (adjust if necessary to equal weight of filling). To assemble, lightly dust AKK mould with rice flour. Flatten ball of dough, to about 6 cm wide. Place 1 piece of filling in the middle. Cupping top ofkueh with corner of right thumb and forefinger (for right-handers), nudge and press dough to seal filling. Roll gently between palms till round, dusting lightly with rice flour if too damp. Place in mould. Press to flatten and level top. Turn over mould and whack hard against worktop so that kueh falls out, onto shiny side of banana leaf. To steam, bring steamer to a rolling boil. Place kueh in steamer, on a perforated tray. Cover and reduce heat to very low so that water barely simmers. Steam tillkueh is slightly expanded, about 6 minutes. Remove kueh to a plate. Brush lightly with oil. Leave till cool. Trim excess leaf around kueh.To serve, wait till there's a birthday celebration . . . . Just kidding. AKK is good any day of the year but if you have a red one on your birthday, you'll live as long as a tortoise. And when your baby is one month old, you absolutely must give your friends and relatives some "red tortoise cakes" as a celebration. The red colour brings good luck and the tortoise shape symbolizes longevity.