Pandan Angku (Gula Melaka Coconut Filling)

Traditionally this kuih is red colour and the filling is made of mung beans, known as Angku. However along the way lots of adaptation comes along and this green one is made from pandan juice with coconut filling. 
This kuih taste the best just when they have been freshly steamed. Because the skin will have the desired chewiness and the texture when is still lukewarm. Because such kuih entail a large portion of glutinous rice flour, they generally turn hard if left uncovered or overnight. To overcome this problem, do try and steam them up for a couple of minutes before consumption again.  Enjoy!!! 

Ingredients:
For the gula melaka filling:

• 110g gula melaka, grated
• 50g dark brown sugar
• 80g hot water 
• 2 pandan leaves, knoted
• 150g fresh shredded coconut, I use desiccated coconut
• 100g coconut milk if using desiccated coconut
• 1 tsp cornflour +1 tbsp water

For the Pandan skin:

• 80g yellow sweet potatoes, diced
• 100g pandan juice, I used  ½ tsp pandan paste mixed with 100g water
• 200g glutinous rice flour
• 60g hot water 
• 10g icing sugar
• 2 tbsp cooking oil

Method:

Preparing gula melaka coconut filling: Combine coconut (or desiccated coconut , gula melaka, dark brown sugar, hot water, (coconut milk if using desiccated coconut) and pandan leaves in a non-stick cooking pan, cook over lowheat until sugar fully dissolved and the liquid has nearly dried up. Add in the cornflour mixture and cooked until the liquid dried up.

Divide the coconut filling into 20 portions and roll into a ball

Preparing pandan dough skin:  Steam the diced yellow potatoes over medium heat until very soft. Blend the pandan juice with the steamed sweet potatoes until smooth, set aside to cool.

Mix together hot water and 100g glutinous flour, then add in the pandan sweet potato paste, mix well. Combine icing sugar and another 100g glutinous flour , add to mixture. Mix into a dough. If too dry add a little pandan juice or water at a time until a smooth dough is formed. Add in cooking oil, knead until well blended.

Divide the dough into 20 portions, cover with cling wrap to prevent from drying.

Prepare 20 round banana leaves, coat with oil.

Lightly coat angku mould with glutinous flour, tap off excess flour. Shape the dough into a bowl, fill with coconut filling. Wrap filling fully with dough. Press until firm and shape into a ball. Put into the angku mould, press lightly with palm to fill the mould. Tap the mould gently on work top to un-mould the filled dough. Put onto an oiled banana leaf, then arrange in steamer rack.

Steam over medium heat for 8 minutes. Once taken out from steamer, lightly oiled the angku surface. Set aside to cool