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Thinking of what to make for Chinese New Year, apart from the usual pineapple tarts? Why not give this simple yet classic cake a go?
Angku is a small dark orange oval nyonya delicacy that is made with glutinous rice flour and wrapped with green bean filling.
Due to its high ritual value, it is commonly used for Chinese prayers and served during full moon parties. But, it would fit right in during the Lunar New Year celebrations as well.
Angku has a sticky sweet texture but it is really nice if you eat it with a cup of Chinese tea. It gets even better overnight as you can pan-fry the leftover until the skin becomes golden brown.
Feeling inspired to make angku kuih this year? Here’s a full breakdown of the recipe, but do note that you need an angku mould for this to work.
Ingredients:
- Green bean filling
- 300g split green beans, washed and soaked for six hours
- 200g fine sugar
- 4 tablespoons oil
Angku skin
- 1/8 teaspoon Wilton orange coloring
- 200g wheat starch, Tung Mein Fun
- 150g water
- 500g boiling water
- 4 tablespoons sugar
- 500g glutinous rice flour
- 100g mashed orange color sweet potato
- 250g water
- 120g cooking oil
Angku
- 1 banana leaf, cut into a rectangle to fit the angku mould
- 3 tablespoons oil
Method:
Green bean filling
- Steam green bean over boiling water for 30 to 40 minutes until soft.
- Blend or mash green beans to a paste.
- In a wok, combine green bean paste, sugar and oil. Stir on low medium heat until thick. However, it should not stick to your hands.
- Cool and shape mixture into 30 balls of about 20g each. The size of the filling will depend on the size of your mould.
Angku skin
- Mix coloring, wheat starch and water. Blend well.
- Add in boiling water and mix until smooth and translucent.
- Gradually add in sugar, glutinous rice flour, sweet potatoes and water. Knead until combined.
- Slowly add in oil and keep on kneading until smooth, but not sticky.
Angku
- Lightly grease the cut banana leaves with oil.
- Divide skin dough into 30 pieces. Flatten each dough into 1/4 inch thickness and wrap the filling inside. Roll into a ball.
- Lightly dust the angku mould with glutinous rice flour. Press the dough ball into the mould and lightly knock it out.
- Place angku on the banana leaf.
- Steam over boiling water for 10 minutes.
- Brush the surface of the cooked angku with oil to give it a glossy look.
This recipe first appeared in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.
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