Black Koo Recipe

• 250 ml water
• 100 gm dry daun rami
• 1/2 tsp alkaline water
• 100 ml pati santan
• 100 gm sugar
• 1/4 tsp salt
• 300 gm glutinous rice flour
• 1 Tbsp. cornflour Banana leaves - cut into rounds and greased Corn oil for glazing

1. Method:SOAK daun rami in water till the leaves turn soft.
2. Remove the hard stalks.
3. Bring water and daun rami to a low boil.
4. Add in alkaline water, simmer over low heat for 15 to 20 min.
5. Cold, then blend in a liquidiser.
6. Squeeze out the dark juice.
7. (Should get about 150ml juice.)
8. Mix juice with pati santan, sugar and salt.
9. Stir until sugar dissolves.
10. Pour into sifted flours, stir well.
11. Knead lightly to create a smooth dough.
12. Divide dough into portions and roll into balls.
13. Flatten dough, make a well in the centre and fill with green pea paste.
14. Healthy pinch dough together to seal.
15. Place into angkoo mould and press firmly.
16. Turn out onto a lightly greased banana leaf round.
17. Steam according to the instructions for angkoo.
18. Note: If you cannot get daun rami, substitute with 75g to 100g black sesame seeds.
19. Wash black sesame seeds well.
20. Boil in 1 c. water for 15 to 20 min using low flame.
21. Cold, then blend sesame seeds in a blender until fine.
22. Strain to get the dark liquid.
23. (Should get 150ml black juice.)

water, daun rami, water, sugar, salt, rice flour, cornflour banana

Taken from cookeatshare.com/recipes/black-koo-85921 (may not work)