Ang ku kueh

Step 1: Drain the soaked 7 oz split peeled mung beans, spread in a heatproof dish and steam over a medium-high heat for 20–25 minutes, until they crush easily between your fingers.

Step 2: Blend or mash the hot beans to a smooth paste. Cook in a non-stick pan with 3 ⅞ oz sugar, 3 tbsp vegetable oil, 1 pinch salt and 2 pandan leaves over a low heat for 10–12 minutes, stirring, until it no longer sticks to the pan and can be rolled into a ball. Discard the pandan and cool.

Step 3: Divide the cool filling into 12 balls of about 30 g each. Cover so they don't dry out.

Step 4: Steam 5 ½ oz orange sweet potato for 12–15 minutes, until very soft, then mash until completely smooth while still hot.

Step 5: In a bowl, mix 9 oz glutinous rice flour and 1 ⅜ oz sugar. Add the hot mashed sweet potato, 2 tbsp vegetable oil and ½ tsp red food colouring, then add ½ cup warm water a little at a time, kneading, until you have a smooth, soft dough like play dough that doesn't crack at the edges. You may not need all the water.

Step 6: Divide the dough into 12 pieces of about 40 g. Flatten one in your palm into a 9 cm disc, thinner at the edges than the centre.

Step 7: Put a filling ball in the middle and gather the dough up and over it, pinching to seal. Roll into a smooth ball, seam underneath.

Step 8: Dust a carved ang ku kueh mould lightly with glutinous rice flour and tap out the excess. Press the ball firmly into the mould, flattening the back so it fills every groove.

Step 9: Knock the mould sharply on the worktop to release the cake and set it on a lightly oiled square of 12 squares banana leaves. Repeat with the rest.

Step 10: Steam over a medium-low heat for 8–10 minutes, with a chopstick wedged under the lid so steam escapes, until the skin looks slightly glossy and the colour deepens. Steam in batches, keeping the cakes apart.

Step 11: Brush the hot cakes straight away with 2 tbsp vegetable oil and let them cool on a rack. They are best the day they are made, kept covered at room temperature.