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.
Malaysian Chinese like to prepare auspicious food like Ang Gu Kuih, Huat kuih and this Jin Qian Ban,
when they pray.
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
Jin Qian Ban（金錢粄）*15pcs
125g split yellow mung beans/green beans
1 and 1/2tbsp corn oil
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 skin150g pumpkin, cut into small pieces（ I replaced it with sweet potato)
100g glutinous rice flour
1/2tbsp rice flour
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 Ban1. Dust “Jin Qian Ban” mould or “Ang Ku Kueh” mould w
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.
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.