Steamed Angku – traditional style
Recipe source : Jessie of Cooking Moments
Ingredients for dough:
50g rice flour, mixed with
3 1/2 tbsp oil
300g glutinous rice flour
a few drops red colouring
Ingredients for Filling:
150g mung bean, soak overnight, drain and steam and mashed (using a food processor to blend is much faster)
2 tbsp oil
Banana Leaves, cut into squares & oiled
Oil for brushing angku after steaming to prevent sticking
Extra Glutinous Rice Flour for dusting the mould
Angku Mould (Mine is really mini, about 4.5cm in length)
Instructions for the filling:
1) Cook the mashed mung bean with sugar and oil until it can leave the side of the pan.
Dish out and let it cool. Rolled into 7g ball each (weight is for my mould)
Instructions for the dough:
1) Place rice flour, 210ml water and the 3.5 tbsp oil in a small saucepan. Cook over low heat, stirring constantly until the mixture is thick. Remove from heat and transfer into a large mixing bowl. Add 180ml of water into batter and mix until incorporated before adding the glutinous rice flour and knead until you achieved a pliable dough that is not sticking to your fingers.
To assemble make the angku, weigh 11g of dough and wrap with the mung bean filling prepared earlier and shape into a ball. Dust the angku mould with some glutinous rice, before pressing the ball into it and knock it out by firmly tapping on worktop. Place the angku on a piece of oiled banana leaf and repeat until all ingredients are used. Arrange the angku in the steamer and steam on medium heat for 5 minutes. Remove and brush oil on the angku.