KUIH ANG KOO
250 gm glutinous rce flour,sifted
300 gm sweet potatoes,boiled until tender,then peeled and mashed well while still hot,using a fork
1 tbsp. corn oil
1 tbsp. castor sugar
1 tbsp. black food colouring
Enough water to soften the dough
For the coating:
3 tbsp glutinous rice flour
Ang koo mould, corn oil to brush on top
For the filling:
60 ml water
41/2 tbsp sugar
2 pandan leaves,knotted
100 gm green beans without skin,soaked in water overnight then steamed for 30 minutes until soft and mashed.
In a wok add water,sugar and pandan leaves. Cook until the sugar has dissolved completely,take out the pandan pandan leaves. Add the mashed green beans.
Keep stirring until the mixure dries,leave to cool
In a bowl,add the flour,mashed sweet potatoes,oil,sugar and the food colouring. Mix all together until it becomes crumbly.
Slowly add water to make a dough. Divide the dough into portions of 60gms ( this depend on the size of the ang koo mould ) each and make a bird nest. Put in 1 tsp of the filling then enclose to make a round balls. coat with glutinous rice flour.
Dust the ang koo mould with a little flour and put in the dough,press down and knock the ang koo kuih out. Put the ang koo kuih on a greased banana leaf and place in steam tray. Steam over high heat for 5 minutes until cooked. Brush corn oil on the top.