【Ingredients材料】 ➡️ Skin 皮料 Steamed Pumpkin 蒸金瓜 150g Caster Sugar 細砂糖 1 tbsp Glutinous Rice Flour 糯米粉 250g Water 清水 100ml
Corn Oil 玉米油 50g

Mix the above ingredients together. 將以上食材混合在一起。

➡️ Filling 餡料 Skinned Mung Beans (green beans) 綠豆瓣/綠豆仁 200g Caster Sugar 細砂糖 75g Corn Oil 玉米油 2 tbsp

Wash and soak skinned Mung beans overnight, drain well, steam for 1 hour. 將綠豆瓣用清水沖洗乾淨並浸泡過夜，過濾去水，蒸1小時。

Add in caster sugar and corn oil, then stir fry to mix well. 加入細砂糖和玉米米油炒攪均勻。

Store in refrigerator . 放入冰箱保存。 ————————————————— Remarks 備註: Skin 皮料 30g/pcs Filling 餡料 20g/pcs

Can adjust the portion by your own personal division. 可以按自己的喜好調整比例。 —————————————————

➡️Making Tool 製作工具 Angku Kuih Mold 紅色糕模具 Banana Leaves 香蕉葉 Corn Oil 玉米油 Glutinous Rice Flour 糯米粉

Wash and cut the banana leaves, grease some cooking on the leaves. 香蕉葉洗凈，抹油備用。

Place the finished Angku Kuih on the cut leave. 將製作好的紅龜糕放在剪好的香蕉葉上。

Medium low heat steam for 8 minutes. 中小火蒸八分鐘。

Leave the Angku Kuih to cool completely (for about 2 hours) at room temperature.