金錢粄 Jin Qian Ban

金钱粄乃娘惹糕点。

属于红龟类，因为外貌像金条或金砖，

又称金砖红龟糕。

Jin Qian Ban is a type of Nyonya kuih.

Since it looks like a gold bar,

it is also known as Gold bar Ang Gu Kuih.

 一般华人在祭拜日子，为了图个好意兆；

都会贡上一些好意头的糕点，如红龟糕，发糕，金钱粄。。等。 

Malaysian Chinese like to prepare auspicious food like Ang Gu Kuih, Huat kuih and this Jin Qian Ban,

when they pray.

 这款长形的红龟，不但外形独特，

吃起来也较方便。

This long shaped Ang Gu Kuih, 

is easier to eat compared with the traditional type.

食谱参考 Adapted from：Sonia aka Nasi Lemak Lover

（做了少许调整）

 Jin Qian Ban（金錢粄）

*15pcs  

split green beans

Sweet Filling

125g split yellow mung beans/green beans                                            

70g sugar
1 and 1/2tbsp corn oil

  Method:

1. Rinse mung beans several times till the water runs clear, then soak them in clean water for 2 hours.
2. Drain the mung beans and place them on a tray, then steam them over high flame for 30 minutes.
3. While the beans are still hot, place the beans, sugar and oil in a food processor and process till fine.
4. Set aside to cool. Shape into 13g small balls.

Pumpkin skin

150g pumpkin, cut into small pieces（ I replaced it with sweet potato)
100g glutinous rice flour
1/2tbsp rice flour
1tbsp sugar
1 and 1/2tbsp corn oil
25g hot boiling water, or adjust accordingly as it depend on pumpkin texture
(due to the lack of water in the potato I increased the water to 100g)

Method:

1. Steam pumpkin slices till soft (about 15 mins).
2. Using a fork, mash the cooked pumpkin and set aside to cool.
3. Add glutinous rice flour, rice flour, sugar and corn oil to the mashed pumpkin, slowly add in hot water and mix well till it becomes a soft dough, keep aside and rest 10 mins.
4. Shape into 20g small balls. 

To shape and cook Jin Qian Ban

1. Dust “Jin Qian Ban” mould or “Ang Ku Kueh” mould w

ith glutinous rice flour for easy removal of the kuih later.
2. Flatten the pumpkin ball and place a mung bean ball on it. Wrap the pumpkin dough around the mung bean ball and shape into a round ball, then roll it into a log.
3. Place the log in the mould, flatten lightly, then knock it out of the mould (to prevent it from breaking when it falls onto the kitchen top, use your hand to hold it) and place the kuih on a greased banana leaf.
4. Arrange the kuih on a tray and steam for 5 minutes over low flame till cooked (do not steam over high flame to prevent it from changing shape). Once done, remove kuih from steamer and lightly brush the surface with corn oil.

Note : For this recipe, you will have a remainder of 8 pcs of filling, thus you have to increase the amount of the dough by half.


 

mung beans

自从新春期间，看到Sonia家的金钱粄，就bookmark 起来，

今天总算把它做了起来，谢谢Sonia无私的分享。

During the CNY, I had bookmarked this recipe when I saw it in Sonia's blog. Now that I've finally gotten round to using it, I'd like to thank Sonia for her selfless sharing.

＠＠＠＠Ｅｎｊｏｙ！＠＠＠＠