The ang koo with the gaping hole fell on the floor, and the dog tried to grab it and eat it RAW. So we decided to steam it and give it to her (greedy Swea'D)
I don't know where we got this ang koo ge recipe from. The first we tried making it was about two years ago. We made it with local sweet potatoes with a vibrant orange colour.
This time around we had Japanese sweet potatoes with slightly yellow-tinged flesh. As a result, the ang koo ge didn't turn out red. :P
Ang Koo Ge Recipe
Ingredients:
300g glutinous rice flour
150g sweet potato
100mL water
50mL vegetable oil
Filling - green bean paste, red bean paste, groundnut paste
Banana leaves, scalded in hot water, drip dry, cut into ang koo mould size, and oiled
1. Steam the sweet potato. Mash it to a smooth paste without adding water.
2. Put the glutinous rice flour into a mixing bowl. Make a well in the centre of the
flour. Add the mashed sweet potato and slowly rub it into the flour.
3. Add the water and oil slowly.
4. Knead into a pliable dough.
5. Wrap some filling with dough. Press into ang koo mould.
6. Grease the steaming tray. Place ang koo ge onto cut banana leaf.
7. Steam on high heat for 15 to 20 minutes until cooked (the ang koo becomes
translucent)
This time around we had Japanese sweet potatoes with slightly yellow-tinged flesh. As a result, the ang koo ge didn't turn out red. :P
Ang Koo Ge Recipe
Ingredients:
300g glutinous rice flour
150g sweet potato
100mL water
50mL vegetable oil
Filling - green bean paste, red bean paste, groundnut paste
Banana leaves, scalded in hot water, drip dry, cut into ang koo mould size, and oiled
1. Steam the sweet potato. Mash it to a smooth paste without adding water.
2. Put the glutinous rice flour into a mixing bowl. Make a well in the centre of the
flour. Add the mashed sweet potato and slowly rub it into the flour.
3. Add the water and oil slowly.
4. Knead into a pliable dough.
5. Wrap some filling with dough. Press into ang koo mould.
6. Grease the steaming tray. Place ang koo ge onto cut banana leaf.
7. Steam on high heat for 15 to 20 minutes until cooked (the ang koo becomes
translucent)
Tips:
1. The dough once kneaded should be shiny and smooth, and when rolled out
should not have cracks at the edges.
2. I prefer local sweet potatoes (with a more vibrant orange colour) to the
Japanese variety - more colour as well as taste is added to the ang koo dough
3. Use freshly steamed and mashed sweet potato - the moisture will help to bind
the dough better.
1. The dough once kneaded should be shiny and smooth, and when rolled out
should not have cracks at the edges.
2. I prefer local sweet potatoes (with a more vibrant orange colour) to the
Japanese variety - more colour as well as taste is added to the ang koo dough
3. Use freshly steamed and mashed sweet potato - the moisture will help to bind
the dough better.
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