Skin:
1 medium taro root or 10 little ones
1 1/2 lbs dark brown sugar
3 lbs glutinous rice flour

Filling:
1 1/2 lb split skinless mung beans
1C sugar
2 1/2 t salt
1 – 1 1/4 C fried onions
1/2 C oil

To make the skin:
Peel and cut taro into 3/4″ cubes.
Steam taro 15-30 min, till soft.
Grind in food processor, gradually adding small amounts of water to form a smooth paste.
Bring brown sugar with a small amount of water to a boil.
Add taro paste and stir to mix. Add flour gradually and mix to form a soft dough. Should have some flour left to flour the mold.

To make the filling:
Soak mung beans overnight.
Steam till soft 15-30 mins.
Grind beans till fine in food processor.
Stir fry beans in oil with sugar, salt. Add fried onions.

To assemble:
Form balls of dough about 2″ in diameter.
Flatten a ball of dough into a 4″ circle.
Add a 1/4 C of filling, tamped down to reduce the looseness of the filling.
Form skin around the filling.
Flour the mold generously.
Tamp the ball into the mold.
Upturn the mold and tap gently. Turtle cake should fall out easily.
Place on piece of parchment or banana leaf.
Rince off the flour.
Steam for 10 min. Brush surface of cake with oil.
Refridgerate extras. Can resteam. Delicious if pan fried. Freezes well.