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This Pandan Che Ku is very chewy, bouncy and yet soft. I adapted the method from “No-Frills Recipes”. The method is slightly different. It uses more glutinous rice flour. Together with the pre-made dough, it resulted in a kueh with a more bouncy bite.

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How To Make Pandan Che Ku Kueh (Pandan Ang Ku Kueh)

Yields: 21 Che Ku Kueh

INGREDIENTS:

Pandan Juice:
320g water
100g pandan leaves (about 20 leaves), you may cut down pandan leaves to 80g if you prefer less pandan.

Pre-made dough:

225 gm glutinous rice flour

190g pandan juice (from the above pandan juice)

Filling:

170g mung beans/green beans (Split without skin)

75g sugar

45g vegetable oil

3 pandan leaves (tight into a knot or cut into 5" length)

Main Dough:

150g mashed sweet potatoes (about 200 gm of whole potato)
90g pandan juice (from the above pandan juice)
3 1/2 tsp rice flour
1 ½ Tbsp vegetable oil

60g glutinous rice flour

Tools:

21 pieces - Banana leaves to cut into the size slightly bigger than the shape of the mould.

Angku Mould (6.5 cm X 5.75 cm )

METHOD:

Pandan Juice (prepare one day before)

Cut pandan leaves into chunks, blend pandan leaves with water in a food processor until fine.
Squeeze out the juice through a sieve. Set aside.
You will get 420g +- of pandan juice. But, you need only 190g for the pre-made dough and 90g for main dough.

Pre-made dough (prepare one day before)

In a mixing bowl, mix and knead the glutinous rice flour and pandan juice till it becomes a smooth dough. Cover with cling film and refrigerate overnight.

Filling (can be prepared one day before or on the same day)

Rinse mung beans four to five times then soak in clean water for at least 1 hour. I soaked for 2 hours.
Drain the soaked mung beans.
Steam the beans with Pandan leaves for 30 to 45 minutes or till soft over the medium heat. I steamed for 30 minutes.
Remove from steamer. While beans are still hot, add in sugar and oil. Blend with hand blender or in a food processor till fine.
Shape the bean paste into balls (22g each) and keep aside. You may store in the fridge if preparing in advance.

Main Dough:

Peel, cut and steam about 200 gm sweet potatoes for about 15 to 20 minutes or till soft.
Mash the cooked potatoes with a potato riser. If you do not have potato riser, you may push the potatoes through a sieve as I did (see above) to yield 150 gm sweet potato paste.
In a small pot, mix Pandan juice with rice flour and oil till smooth. Cook over low heat, stirring to make a smooth paste until it becomes thickened to a glue like texture. Keep aside to cool.
In a bowl of stand mixer, add in mashed sweet potato, pandan paste, glutinous rice flour and pre-prepared dough. knead with the dough hook for about 2 minutes.

Shaping and Steaming:

Pinch a dough about 32g and shape into ball. You will get about 21 portions. Cover with cling film.
Brush banana cut banana leaves with vegetable oil.
Lightly dust the mould with glutinous rice flour.
Take out one ball and flatten it, place a mung bean ball, cover and shape into round ball.
Place the ball in the mould, press evenly, then knock out and place on the oiled banana leaf.
Arrange in a bamboo steaming tray.
Steam for 5 - 7 minutes over medium heat. I steamed only for 5 minutes.
Remove from steamer and immediately brush kueh with some oil.

Notes:

As I soaked the mung beans for 2 hours, the steaming time required was less than 45 minutes.
You may also knead the dough by hand but I let the machine do the work.
If the dough is too soft, you may adjust by adding a little more glutinous rice flour.
Please do not over steam the kueh as the Che Ku will lose it's shape.