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
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.