ang ku kueh (红龟粿)

made this for fun, not for festival or anything. didnt add the red colouor since it was not for festival, i like the natural colour of sweet potato more :). literally translated as 'red tortoise cake' as tortoise is suppose to be an auspicious animal. shall not talk more about this. this time round i think it was abit soft, would reduce the sweet potato next time.
skin recipe from:
http://roseskitchen.wordpress.com/2007/05/23/ang-ku-kueh-ii/

Ingredients for skin:
300g glutinous rice flour
150g sweet potatoes
2 tbsp sugar
2 tbsp cooking oil
250-300ml water (i used the whole 300ml, i would suggest 290ml)
1/8 tsp red colouring or some red powder

Banana leaves in squares or circles about the size of your mould.

1) steam the sweet potato until soft (whole or cubes)for about 10-15 minutes, mash and leave to cool.
2) mix the glutinous rice flour, mashes sweet potato, sugar and cooking oil.
3) add the colouring to the water and pour into the flour mixture.
4) knead or stir until not sticky (add more water if too dry, flour if too wet.)
5) rest for 20-30 minutes.

Peanut Filling:
300g ground, roasted peanuts
150g caster sugar
some water

1) mix peanuts and sugar together and add water until it form a paste. (not wet)
2) form into small round balls for filling.
3) divide the skin dough to fit your mould. (you can take a piece of dough to see whether it is enough.)
4) wrap the peanut filling with the dough.
5) grease the mould with oil and shape the dough. knock over a hard surface to dismould the kueh and stick onto a banana leaf.(need to be very oily to prevent sticking)
6) steam on high heat for 5 minutes, open the lid to release the steam and then steam for another 5 minutes.
7) remove from steamer and brush with oil to prevent sticking together.

note:
- you can use other filling if you want such as red bean paste (adzuki paste) or kaya etc.