Potato AngKu Kuih - Savoury

Ingredients for filling
3oog yellow potato - cooked and mashed
2 tbsp fried shallot oil
100g sugar
1/2 tsp salt
1 tsp pepper

2 tbsp fried crispy shallot - chopped finely

Method :
Use a cake mixer and mix the ingredient well. Then add in the crispy shallot last. Mix well again.
Shape into balls weight half of your mould size.


INGREDIENTS FOR SKIN
100g purple potato - cooked and mashed
200g glutinous rice flour
50g sugar
1 tbsp oil
75ml +- water
1 tbsp rice flour

Method :
Mix well the skin ingredients and leave aside for 15 mins.
Divide the dough and weight each portion half of your mould size. Wrapped the filling and press into mould. Knock it out and place on a piece of banana leaf.
Steamed over high heat for 4 mins then brush the kuih with oil and steam another 4 mins.
Remove to cool and serve.

Note :
Rice flour is a must so that the imprint will stay after steaming. If using sweet potato can omit sugar