Gosh! It has been the longest time since I last posted here! I did not stop cooking but life have been really busy with kids' school, kids' activities and also mother's duties! Cleaning is never ending!!!
Anyway, I have been experimenting with some Nyonya desserts the previous few months. One of them is the Nyonya Ang Koo kuih which is one of my favorite. I managed to eat some when I was back in Penang last September. Then when I got back to Melbourne, I thought I'll just try my hand making some.
Well, it has been a success so I am sharing with all!
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I have made some and shared with friends here and all of them like it very much. For the recipe, I adapted it from The Star's Nyonya Flavours recipe book which you can get from major book stores in Malaysia.
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Ingredients
A. Filling
- 300gm Mung beans (washed and soaked over night)
- 2 Pandan leaves (washed and knotted)
- 280 gm Castor sugar (I cut down from 300gm and used raw sugar)
- 4 tbsp Oil
B. Skin
- 1/8 tsp Orange-red coloring (I used Wilton color paste)
- 300ml Water
- 400gm Glutinous rice flour
- 150gm Sweet potato (peeled, steamed and mashed)
- 4 tbsp Castor sugar
- 2 tbsp Oil
- Banana leaves cut to sized
- Oil to glaze
- Extra glutinous rice flour for dusting
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Methods
- Steamed the mung beans with pandan leaves over boiling water for 30 minutes or until soft and mushy. Discard the pandan leaves and leave it to cool. Blend in the blender if you find the beans are not broken up and soft.
- Heat up wok with oil and add in the steamed beans and sugar. Stir till everything combined under low fire and not sticky to the hands.
- Cool and shaped the filling into small balls (depending on the size of your mould). I measured mine around 24 gm each ball to fit into my medium ang koo mould. Keep covered so they will not dry out.
- To make the skin, first add in the coloring into the water.
- In another bowl, place the glutinous rice flour, mashed sweet potato, sugar and oil then slowly bring them together to form a dough. Knead till everything is well combined. Divide into small balls (I weight mine to 26 gm each) and covered with damn cloth.
- To assemble, flour the ang koo mould with some glutinous rice flour, take one dough and flatten into about 3-5mm thick and wrap the filling. Closed all seams, rolled into a ball and dust lightly with some glutinous rice flour and press into ang koo mould.
- Press lightly with your palm to make sure the whole ball fit into the ang koo mould before knocking the mould lightly on the table to loosen the ball and dislodge from the mould.
- Place completed ang koo onto cut and lightly greased banana leaf.
- Steam ang koo in bamboo steamer over high heat for 6-7 minutes and open the lid every 5 mins to check. Lightly brush steamed ang koo with oil and leave it to cool.
