Recipe Ingredient
- 160g orange sweet potato, skinned and cubed
- 200g glutinous rice flour
- 1 tbsp sugar
- ¼ tsp salt
- 8-9 tbsp oil
- 80ml hot water
- Filling
- 160g mung beans, soaked for several hours
- 90g castor sugar
- 1/8 tsp salt
- 5 tbsp oil
- Some banana leaves, cut into rounds
Instructions
- Steam the cleaned sweet potatoes until soft. Mash while still hot, then add to the glutinous rice flour. Add sugar and salt and mix until it turns crumbly.
- Add oil and pour in hot water gradually. Knead into a soft dough. Cover the dough with a clean kitchen towel and leave aside.
- Steam the soaked mung beans for 20 minutes or until the peas are soft. Remove the steamed mung beans and place into a food processor. Add sugar, salt and oil. Process into a fine paste then remove and shape into small round balls, to be used as the filling.
- Shape small balls of skin dough into rounds. Flatten each piece and place a small ball of mung bean filling in the centre. Wrap up to conceal the filling and seal.
- Dust lightly with extra glutinous rice flour. Press the balls into a wooden angkoo mould. Knock out the angkoo and place on a banana leaf.
- Steam over medium heat for 8-10 minutes. Brush the steamed angkoo lightly with oil.
