ANGKU KUIH

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?

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

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