Tuesday, 2 June 2009

Sweet Potato Angkoo

Angkoo, my little girl's favourites. Kids were in school holiday, no planning and finally, we make angkoo together. It was so funny to see them enjoying to make their own angkoo.

Source: Malaysia Streetfood


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 yam or pumpkin in stead of sweet potatoes.
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!

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