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Kuih Ang ku | Kueh Ang-koo



Ang koo kuih (Nyonya Kuih) is a small round or oval shaped steamed Chinese pastry with soft sticky skin and fillings in the centre.

Angkoo Kuih
Ingredients for Kuih | Kueh Ang-koo:
  • 1 1/4 (625g.) pulut rice (soaked overnight)
  • 1 Tbs. conflour
  • a few drops red colouring
  • vegetable cooking oil
  • some banana leaves (cut into circles clightly larger than ang-koo moulds)
  • 1 or 2 ang-koo moulds (lightly greased with oil)
Filling Ingredients:
  • 8 oz. (250g.) green peas (soaked 4 hours & skins removed)
  • 9 oz. (280g.) sugar
Method:
  1. Drain pulut rice and grind till fine. Wrap up in cheese cloth and put a weight on top to squeeze out water.
  2. Mix ground pulut rice, cornflour and colouring. Knead well into a dough.
  3. To prepare filling. Steam green peas for 40-50 mins, then mashed finely.
  4. Mix mashed peas with sugar and dry-fry over low heat till quite dry.
  5. Divide dough into small equal portions. Roll out each portion, and place 1 tablespoon filling on it. Draw up edges to enclose filling and press with ang-koo mould.
  6. Place on a piece of banana leaf.
  7. Repeat process till dough and filling are used up.
  8. Steam kueh for 10-20 nims.
  9. Brush with oil, remove from steamer and allow to cool. Serve. 
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