Sunday, 1 July 2007

Ang Koo

Ingredients: for the fillings:

  • 200g green peas (skinless)
  • 150g sugar
  • 3 tbsp corn oil
  • 2 pandan leaves
  • 3 cups of water

Ingredients for the skin:

Combine and sifted

  • 250g glutinous rice flour
  • 1 tbsp tapioca flour

  • 100g orange coloured sweet potatoes, steamed and mashed
  • 3 tbsp castor sugar
  • 3 tbsp corn oil
  • 175ml boiling water }
  • 1/8 tsp orange red colouring }combined


For filling:

Wash green peas for at least 4 hours or overnight. Drain well. Cook in a pot with 3 cup of water until soft. Drain well and mash finely using hand or food processor.

Put into a non-stick pan. Add sugar and pandan leaves. Cook, stirring continuously till the sugar is dissolve and the filling is thick and sticky. Add oil and stir till smooth and thick enough to make into balls.

For skins:

Put sifted ingredients into a mixing bowl. Make a well in the centre and add in sugar, mashed potatoes, coloured hot water and corn oil. Mix and knead the dough untill even and smooth.

Divide dough into equal portions. Wrap the filling with the skin dough and put into flour dusted mould. Knock the ang koo out from the mould onto a lightly oiled banana leave/baking paper.

Place the ang koo in a steamer and steam covered for 5 minutes. Remove lid from the steamer and continue steaming for another 6-7 minutes.

Remove ang koo from steamer and brush lightly with oil.

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