Longevity Peach Ang Ku Kueh

Clean the split mung beans a few times until the water is clear, and let them soak for at least 3 hours or overnight.

Drain the soaked beans and add just enough water to cover them. Steam at high heat for 40 minutes, or until you can easily mash them with a fork or spatula.

Transfer the steamed beans to a pan, add sugar and cooking oil, and cook over low heat. The mung bean puree will liquefy as the sugar melts; stir-fry until it thickens and no longer drips when lifted with a spatula. Set aside to cool.

Divide the cooled paste into 15 portions, approximately 10g each, and shape into small balls.

To make the starter, combine the rice flour, warm water, and oil in a saucepan and stir well, ensuring there are no lumps. Cook over low heat, stirring continuously, until the mixture thickens into a roux.

Peel and cut the potato into small chunks. Cook in a pot of water until soft. Test by piercing with a fork; they should fall apart easily. Mash with a fork and set aside.

Combine the glutinous rice flour, sugar, cooking oil, mashed potatoes, and starter in a bowl. Mix well until you have a smooth dough. If the dough is too dry, add water, 1 tablespoon at a time, until it reaches a smooth consistency.

Set aside 100g of the dough for the peach leaves. Add a little green coloring to this portion and knead until you achieve a pale light green dough.

Divide the remaining dough in half. Leave one half as white dough. Add a little red coloring to the other half and knead until you achieve a pink dough. Divide both the white and pink dough into 15 portions each and form into small balls.

Take one of the white balls and flatten it with your palm. Place one pink ball inside the flattened white dough. Flatten the pink ball with your palm again. Then, fill with a mung bean paste ball and seal it. Shape the dough into a round.

Shape the round dough from the previous step into a smooth oval ball. Use your hand to form a peak on the top. To create the seam of the peach, gently press a bench scraper to make a line along the arch. Pinch the top to mimic the shape of a peach.

For the green dough, divide it into 24 equal pieces (about 1 cm long). Take one portion of the green dough and shape it into a cone shape. Using a bench scraper, flatten the cone. Stick it on both sides of the peach, forming a line in the center and creating leaf vein patterns with tilts.

Line a bamboo steamer with parchment paper. Place the shaped Ang Ku Kueh into the steamer and steam for 10-12 minutes over medium-low heat.