Go Back
Angkoo being served for tea.
Print Recipe

AngKoo

A Nyonya kuih with a story behind it.
Prep Time40 minutes
Cook Time8 minutes
soak time4 hours
Total Time4 hours 48 minutes
Course: celebration, Dessert, Snack
Cuisine: Chinese, Malaysian, Nyonya
Keyword: Banana Leaf, Full moon, kuih, Mung Beans,, Nyonya
Servings: 25 pieces
Cost: £3.00

Equipment

  • Steamer
  • Angkoo mould

Ingredients

Filling

  • 150 g Split mung beans washed, soaked overnight and drained
  • 1 Pandan leaf
  • 2 tbsp Oil    
  • 150g Sugar

Skin

  • A few drops Food colour ( orange red, or other)
  • 150 ml Water
  • 200 g Glutinous rice flour
  • 75 g Orange sweet potato peeled, steamed and mashed
  • 2 tbsp Sugar
  • 1 tbsp Oil
  • 1 Banana leaf
  • 1 tbsp Extra Glutinous rice for dusting
  • 2 tbsp oil for greasing

Instructions

Filling

  • Steam the beans and pandan leaf for about 20 minutes or until soft.
  • Combine the steamed beans, sugar and oil in a pan or wok and stir continuously until it becomes thick, and comes around as a dough and does not stick to your hands.
  • Leave to cool. 

Skin Dough

  •  Steam the sweet potato until it is soft.
  • Mix the sweet potato with the flour, and the rest of the ingredients, adding the water gradually (if you are using only one colour add the colour to the water). I use half plain and half red/pink.
  • Mix until you get a smooth dough. Add extra water if necessary.
  • Divide into 2 portions and colour one portion red/ pink.
  • Divide the skin dough into 16g and roll into balls.
  • Cover with a damp cloth to keep moist.
  • Divide the filling into 16g as well and roll into balls

Banana leaf

  • Cut the banana leaf about the size of the mould and oil it lightly

To Make the Kuih

  • Flatten a skin dough and place a piece of filling on it.
  •  Fold up the dough to cover the filling and roll into a ball again.
  • Dip the ball into the extra glutinous rice flour, covering all the surface.
  • Place the ball in the mould and gently press down.
  • Gently knock out the Angkoo and place over a greased banana leaf.
  • Repeat until all the balls are used up. They may be extra skin dough.
  • Place the Angkoo in a steamer and steam over medium heat for 8 minutes.
    Angkoo in a steamer ready to steam.
  • Depressurise by opening the steamer lid after 5 minutes. Then steam for another 3 minutes.
  •  Remove and cool.
  • Trim off the excess banana leave fromthe Angkoo.
  • Serve and enjoy!

Video

Notes

  1. Do not over steam it as it will go flat
  2. Make sure the filling is firm so that it keeps its shape.