This is absolutely my favourite kueh. Every time I am back in KL, this is one kueh I must eat. It comes with mung bean filling or coconut filling.
I have posted Sweet Potato Angkoo earlier on which were made with smaller moulds. I have since then got my angkoo mould, courtesy of my dear sisters in Malaysia. Here is my version of the ever popular Angkoo Kueh, which is literally Red Tortoise Kueh.
Angkoo Kueh
Ingredients for skin
250g glutinous rice flour
125g sweet potatoes
3 tbsp sugar
1 tbsp tapioca flour
150 ml warm water
1/8 tsp orange red colouring
Ingredients for Mung Bean Filling
200g split and skinned green beans
80g caster sugar
some boiled water
1. Wash
2. Steam for 20 minutes till soft
3. Mash and add sugar.
4. Shape into small round balls of filling for dough.
1. Steam cut sweet potatoes for 10-15 minutes till cooked and soft. Mash
and set aside.
2. Sieve glutinous rice flour into a mixing bowl. Make a hole in centre of flour,
add the sugar and mashed sweet potatoes.
3. Add the coloured water a little at a time. Mix and knead well until the
colouring is even and dough is pliable. Knead till dough does not stick to
the hands adding more water, if necessary. Let dough rest for 20-30
minutes.
4. Divide dough into equal portions and roll each into a round ball. Flatten
each ball of dough slightly and add a small ball of filling. Pinch and seal
the edges to enclose the filling.
5. Spread some oil over the dough and press into a angkoo kueh mould.
Knock mould lightly to dislodge kueh and place on a piece of banana leaf .
6. Place all the angkoo kueh in a steamer and steam on medium heat for 5
minutes. Remove lid from steamer to let out excess steam. Cover and
continue steaming for another 5 minutes.
7. Remove angkoo kueh from steamer and brush lightly with corn oil to
prevent sticking.
P.S. In lieu of banana leaf, use baking paper.
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