NYONYA ANG KOO

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INGREDIENTS:

Makes 14

 

Skin: 

    80g sweet potatoes (steamed and mashed)

    125g glutinuous rice flour

    1/4 tbsp castor sugar

    30ml thick coconut milk

    25ml corn oil

    50g water

    1-2 drops of orange/red food colouring (optional)

 

Filling:

    280g red bean/green bean paste

 

   

 

METHOD:

 

  1. Combine all ingredients of skin in a mixing bowl. Mix and knead until all combined to form a soft dough.

  2. Divide skin dough to 20g portions and form each into a ball..

  3. Divide filling to 20g portions and form each into a ball.

  4. Wrap each filling with a portion of dough. Press into an ang koo mould. Bang mould slightly to dislodge the ang koo.

  5. Place ang koo onto a small piece of banana leave of slightly larger size than the ang koo. Repeat for all the remaining dough and filling.

  6. Line steamer with banana leaves and place ang koo onto the banana leaves. Steam at medium heat over boiling water for 10 minutes until skin is translucent.

 

NOTE:

  1. I did not use any food colouring as I thought the natural colouring of the sweet potatoes was enough. However, adding a few drops of colouring will make the ang koo look more like those sold outside at hawker stalls.

  2. Do not steam ang koo at high heat as this will cause rapid expansion of the skin and result in undefined pattern.

  3. Please adjust skin : filling ratio according to your mould and your preference (how thick you like your skin to be).

 

Reference:

'Nyonya Ang Koo' by Shirley Ho, Feminine Chinese Cuisine.

Made on 25-09-03

Written on 29-09-03

 

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