Thursday, 16 April 2009

Yam Angkoo

Angkoo kueh is a sort of kueh in malaysia. This time, I used yam for the skin and also for the filling too. It taste nice, lighter and healthier. When ankoos just our from the steamer, my kids enjoy it so much and just left a few for me to take a photo. It is worth to try. It is still soft for the next day!

Source: Malaysia Cookbook

250g glutinous rice flour
100ml coconut milk
1 tbsp sugar
1 tbsp oil
100g yam, steamed and mashed
150g splitted mung beans, soaked overnight and drained and steamed till soft
2tbsp oil
150g sugar
100g yam, steamed and mashed


1. Filling: Blend cooked splitted mung bean when it is still hot with oil, add the remaining ingredients and mix well. Divided the filling into ball shape. Set aside.
2. Skin: Mix all ingredients into soft dough. Divided into small balls.
3. Flatten the skin and wrap in the filling, sealed it and shape it with angkoo mould.
4. Put onto greased banana leaves and steam high heat for about 8 minutes.
5. Remove and brush a bit of oil when it is still hot.

1. You may use sweet potatoes or pumpkin in stead of yam.
2. I divided 26g skin for each and 19g for fillings.
3. I floured the angkoo mould before I shape the angkoo to prevent it sticking into mould.
4. I didn't brush oil after it's done cause it might be healthier.
5. Angkoo are still soft for the next day, you may steam it again or pan-fry it on a pan for crispy chewy kueh!


Sush said...

Hi, Ive found your blog searching through google for the japanese cheesecake and your blog is really helpfull! Thanx! Im from the netherlands too :)

QQ red apple said...

Hi Sush,
Thanks for leaving message and your compliment! Nice to meet you too.