Just bought a pink angku mould, can't wait to try it out!
I decided to try kimmy's recipe @http://kimmy-cookingpleasure.blogspot.com
Angku ready to steam |
Filling rolled into balls |
Instead of the red colouring, I used pandan leaf juice
Sweet smell but the colour not nice
The orange colour ones, I used sweet potato
How about trying it with purple colour sweet potato?
How about trying it with purple colour sweet potato?
Dough with Sweet Potato
150g glutinous rice flour
100g sweet potato, steamed & mashed
100-120g hot water ( boiled with pandan leaves)
2 Tbsp sugar
1 Tbsp oil
Method:
1. blend together all ingredients, adjust consistency with water
2. leave aside 1-2 hrs or refrigerate overnight
3. divide filling & dough according to size of mould (25g, 25g my mould)
4. wrap & leave on oiled banana leaves or parchment paper
5. steam in hot steamer 4 min
6. open the cover & wipe dry the cover. Cover & steam another 5min
7. brush top of kuih with oil when cooked to give a glossy top
To conclude:
1) Traditional angku kuih is meant to be red,
so cannot avoid red colouring to make it attractive
2) orange or purple sweet potato give nice colour,
3) with pandan leaf juice, colour may be dull
3) with pandan leaf juice, colour may be dull
4) both the recipe give soft angku skin, but the one with sweet potato is softer
5) I have tried replacing the filling with 2 tsp peanut mixture as follows:
mix 100g peanut, roasted & blended o small pieces
with 60g sugar
5) I have tried replacing the filling with 2 tsp peanut mixture as follows:
mix 100g peanut, roasted & blended o small pieces
with 60g sugar
2 comments:
Hi, I would like to know where I can get the mold in Ipoh. I just emailed you. So see which you read 1st. My contact is 0122276321 - Daniel Hong.
Hi Daniel, you can get it from the market square where they sell pots and bowls. It is next to UTC Block.
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