What do I do with mung beans?
Initially I was preparing them for tao suan (a type of Chinese dessert) but changed my mind because none of my children fancy it. So I ground the mung beans into paste as ang ku kueh fillings.
I have made purple, green and yellow ones (link here) and my mood today convinced me to make ang ku kueh with red skin. The skin dough is made up of sweet potato and glutinous rice flour. The sweet potato used was yellow and after adding a little bit of red colouring, the appearance of the dough turned into a lovely rosy cheek colour . They are lovely and sweet.
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