I had to make ang koo for Alexander's full moon party and i have made them before for Renee's one year old party which was 3 1/2 yrs ago. This time the koo looked good but was not as soft. It was a pleasure to have Ah Mah Chew and family at the party. Ah Mah Chew was visiting from Malaysia and before she left for home, graciously taught me how to make ang koo, hokkien style. As all good cooks of yesteryears are, she does not have weigh and spoons and i have to document this recipe when i tried making them. Thank you Ah Mah Chew, the ang koo is nice and soft.
Ingredients:
A):
200g glutinous rice flour - sifted
2 tbsp sugar
2 tbsp oil
4 tbsp water
(B):
150g boiling water
1/8 tsp orange-red colouring
Banana leaves - cut into small circles and greased
Oil for glazing
Filling:
200g split and skinned green peas - washed and soaked overnight; drain well
150g sugar
1-2 tbsp oil
2 pandan leaves
Method:
Mix (A) in a large bowl
Add coloring to hot water from (b). Add to (A) and mix well. Knead to form a smooth but not sticky dough.
Divide dough into equal portions and roll into balls.
Flatten each portion slightly, add a small ball of filling.
Pinch and seal the edges.
Lightly dust ang koo mould with glutinous rice flour.
Press each ball of dough into the mould.
Knock mould lightly against table and the ang koo will slide out.
Place each ang koo on greased, cut-out banana leaves.
Steam ang koo over boiling water for four minutes, then open the lid and continue steaming for six more minutes or till cooked. This will ensure that the pattern comes out sharp and clear after cooking.
Remove ang koo from steamer and brush lightly with oil to prevent them from sticking to one anotherand also to get the sheen.
To make the filling:
Steam green peas in a steamer for 20-30 minutes or till soft.
Pulse the steamed green peas in the food processor.
Pour into a big microwable glass bowl, add in all filling ingredients and cook in the microwave on high till mixture is almost dry.
Remove the pandan leaves and leave aside to cool.
Roll green pea paste into small balls and set aside to be used as filling.
Serves
Makes 18 to 20 small ang koo
Saturday, September 10, 2005
Ang Koo Ah Mah Chew
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43 comments:
Nice work, Lily. The Ang Koos look very pretty and glistens
jan
I have tried to take a better picture with the pattern on the ang koo but to no avail. This one is the best. Anyway, the ang koo is still soft this morning. Give it a try, it is easy to make
Try to mixed the angkoo skin with mashed red sweet potatoes.your angkoo will stay soft eventhough expose to air.
alvin
thanks for the tip. i used to make with sweet potatoes when i was in malaysia. Ah mah chiew's recipe was so simple and the koo dissappeared before it can be served.
thanks again
i made 9 green koos at my first attempt. indeed they were super soft and i ate 3 in a row.
the last part abt open the lid and steam i was not sure if ang koos are cooked so i cover it again.
thxs for sharing Lily, you the best.
Hi Lily. When I added B to A for the dough, I got the consistency of nice spreadable icing...nowhere near to kneadable dough. I rechecked my quantities and everything was per instruction. Any idea what happened?
anonymous
i think that your liquid is a wee bit more than required and the glutinous rice flour could be a wee bit less. do not add all the 150 ml of hot water at once, stop with a tbsp left. use this tbsp only if it is not soft enough. let dough rest, it will dry up fast, remember to cover with damp cloth.
Thanks Lily. I added a bit more flour to my dough till it became kneadable. The ang koo still turned out wonderfully soft. Thanks for the great site.
anonymous
that's the way to go. ah mah chiew too does that, add flour when she has put in more liquid and more liquid if she feels that the dough is too stiff
Hi lily,
just found your site! i love ang ku but most of all love o ku (the black ones) the most! Do you have any recipes for that ? Sidnee-San Diego
hi nice to know you, in my country this cake they called it "kueku", one of my fav snack :)
hi aunty,
how to cook the filling if i don't have microwave oven? how many does this recipe yields? thanks!
delia,
cook it over the stovetop.
the amount of kuih depends on the size of mould
Aunty,
Steam for 4 mins then open lid and continue steaming for 6 mins or till cooked. steam for 6 mins - is it with lid close? don't quite understand that paragraph. Sorry, can u pls explain? thanks!
delia
when steaming is concerned, it is always covered with lid.
aunty,
i tried making ang koo kueh last weekend. instead of using banana leaves which i don't have, i use parchment paper (like lee ping) but my kueh got stuck to the paper after steaming. any idea what went wrong? thanks!
delia
as i told lee ping too that the paper has to be greased well.
glutinious rice is very sticky and needs alot of oil on paper to prevent sticking. the rice is so sticky that's why the wall of china is still standing today
Aunty, sorry one more question. i have leftovers of the filling. how long can it be kept in the freezer?
delia
if properly wrapped, the filling should last forever in the freezer
where can i get the molds for these steamed "cakes?"
are there any Internet web sites selling the molds?
anonymous
i don't really know if these moulds are available online but i do know that you can get very good ones in malaysia
Hi Lily,
I saw your post to my inquiry: "Where can I buy these molds?"
If you know someone in Malaysia, please inform them that they can increase their market distribution (and profits), by making them available online (or through the Internet).
It's a small world....
Hi Lily,
It's me again. I'm having fun trying out your recipes. I made this today and it's so good! Thanks for sharing!
Hi,
I miss the Ang Koo Kueh very much and would like to try your recipe myself.
Can I use processed peas in a can instead of fresh green peas? Is there any different in the cooking time?
I'm staying in Dubai and I can't find the pandan leaves here. Any alternative?
Thank you very much
anonymous
the green peas is actually mung beans which in hokkien is lek tau or in cantonese look tau. green peas is totally different, you could sub with lentils perhaps.
pandan leaves are just for fragrance, you can omit it
Hi Lily,
Your ang koo looks so nice until i want to give it a try as my previous attemps are always failed. Just want to find out whether the boiling water of 150g is by weight or ml. Thanks
Joyce
singapore
joyce
water is the same by weighing or by mls.
Hi Aunty Lily
the ang ku look nice and yummy!
do we need to cool down b before add to a ? kindly advise. Regards, Joan.
joan
hot water is needed to cook the flour, so don't cool the hot water
hi, nice to meet u! tis is my 1st time creating a blog. i saw ur blog frm honeysweet88,i think i need few days to go thru ur blog!cause so many nice recipes!i use sweet patatoes to make ang ku,i like the texture so much,it's soft & Q! u can try my recipe & compare it!there is no colouring!..is more healthier!
Hi Lily,
I really enjoy your site - thanks for sharing all those yummy recipes and tips. I'm planning to make some Ang Koo kuih using your recipe for my daughter full month celebration - is the glutinous rice flour same as mochi rice flour?
anonymous
it is the same and not quite. the glutinous rice flour that i like to use is from thailand and milled from long grain glutinous rice. Mochi flour must be milled from short grain sweet rice,
Aunt Lily,
I tried your ang koo kueh recipe today. It came out really well. I am bringing all s ang koo's to my sis tomorrow. She will be really pleased.
Thank you so much!
Love, Reese
Dear Aunt Lily,
I need to ask your permission to share this ang koo kueh recipe on a Malaysian Food Blog, http://babeinthecitykl.blogspot.com/2010/08/merdeka-open-house-2010-announcing.html
She is hosting her annual Merdeka Open House blog special and this year's theme is to share a recipe from something from our hearts. Your ang koo kueh reminded me so much of my grandma's that I would be delighted to share it with everyone who is following her blog.
I will cite your name and hyperlink it to your website. Please let me know if it is alright for me to do so. I will not send her my post on your ang koo kueh recipe till I get your green light to do so.
Love,
Reese
reese
you have my blessings.
Selamat menyambut Hari Merdeka to you and all Malaysians
Thanks Aunt Lily. Selamat Hari Merdeka to you and all the Malaysian friends in Colorado
Reese
Dear Aunt Lily,
The blog which I sent the post to on your ang koo kueh has been posted on the food blog. Here is the hyperlink to the post
http://babeinthecitykl.blogspot.com/2010/08/food-from-our-hearts-ang-koo-kueh.html
Thanks so much for sharing the recipe with all Malaysians back home.
Love,
Reese
Hi Lily
Made ang koo kuih yesterday with your recipe.Turned out well except that the skin was a bit chewy and the filling crumbly.Was this due to insufficient water or oil?
Thank you for sharing your recipe.
audrey,
for this recipe the skin is more chewy than the nyonya recipe which has sweet potatoes added to soften the texture, but if there is enough water to knead the dough then it will be soft and less chewy. the filling is crumbly could be that you have used too little water and sugar and have overcooked it until too dry.
Thank you for sharing so many wonderful recipes. I tried making the ang koo but my mung bean paste seems a little dry and hard. I soaked the mung beans for a good 12-hour period before steaming. Do I need to add water when I microwave?
Thanks!
- Rowena
rowena
cooking in the microwave in this process is to dry out the filling, so no water is to be added unless you have cooked the filling until too dry.
Thank you, Lily! I'll give it another go.
i really love your recipes!!! ^^
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