Wednesday, June 6, 2012



370ml water
red food colouring
490g glutinous rice flour
185g cooked sweet potato (mashed)
5 tbsp caster sugar
1 tsp salt
2.5 tbsp peanut oil
1-2 banana leaves, rinsed and wiped dry
oil for greasing
10g glutinous rice flour (to dust the mould)


350g mung beans
2 pandan leaves, knotted
150-175g sugar
4 tbsp peanut oil

  • Wash and soak overnight the mung beans
  • Steam the beans and pandan leaves in rapidly boiling water for 30-45min until soft and mushy
  • Blend the beans in a food processor
  • Combine the blended beans, sugar and oil in a wok
  • Stir continuously under very low heat until the mixture binds together and won’t stick to your hands
  • Leave to cool first before forming into compact balls that will suit the size of the angku moulds
  • Keep the rolled balls moist by covering with a wet tea towel

Or to make things easy I sometimes just stick the bowl of mung beans with some water in the microwave.  Cook till mushy. Then add the sugar and oil and cook in a wok to bind all together.

For the Dough

  • Add red colouring to water until it’s a deep red colour.
  • Measure out 370ml of this red-water mixture and set aside for use, discard the rest.
  • Mix all the ingredients together and knead, adding water bit by bit, until you get a smooth dough.
  • Keep the dough in its bowl, covered with a wet tea towel to prevent drying out.
  • Put a ball of filling in the centre and wrap skin over the filling, sealing the edges together.
  • Roll lightly between the palms to smoothen the surface.
  • Lightly dust the Angku mould with glutinous rice flour.
  • Flour your hands and dust the dough as well.
  • Gently press the filled ball of dough into the mould.
  • Knock mould against the table to dislodge the Angku and tap it out onto your hand.
  • Place Angku on a lightly greased banana leaf.
  • Steam over low-medium heat for 8-10 mins, or until the angku are a deep red.
  • Allow to cool, then brush lightly with oil so they will not stick together.

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