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Sunday, March 8, 2009

Yam Angku

This is one of my favourite Chinese kuih. Recipe extracted from Yochana. Take note that there is more than half of the filling leftover from this recipe.

150 g Green beans - soaked overnight, drained and steamed until soft
2 tbsp Oil
150 g Sugar
120 g Yam - steamed and mashed

250 g Glutinous Rice Flour
120 ml Thick Coconut Milk
1 tbsp Castor sugar
1 tbsp Oil
120 g Yam - steamed and mashed
Purple Color

Banana leaves

1. Blend green beans and oil until fine while it is still hot.
Add in remaining ingredients and mix well.
Cool and divide into small round balls.

2. For Skin, mix all the ingredients into a soft dough.
If dough is too dry, add in some warm water and mix till a dough is formed.
Divide into small portions.

3. Flatten the dough, wrap in filling and press into angku mould.
Knock to release the angku and place onto greased banana leaves.
Steam with low fire for 8 minutes till cooked.
Brush with some oil while it is still hot.

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