Angkoo (Red Koo Kuih) Recipe

• 250 gm glutinous rice flour - sifted
• 1 Tbsp. tapioca flour
• 75 gm steamed sweet potato - mashed
• 3 Tbsp. sugar
• 2 Tbsp. corn oil
• 150 gm water
• 1/8 tsp orange-red colouring Banana leaves - cut into small circles and greased Corn oil for glazing

1. Method:MIX (A) in a large bowl.
2. Make a well in the centre and add in corn oil and (B).
3. Mix well and knead to create a smooth but not sticky dough.
4. Divide dough into equal portions and roll into balls.
5. Flatten each portion slightly, add in a small ball of filling.
6. Healthy pinch and seal the edges.
7. Lightly dust angkoo mould with glutinous rice flour.
8. Press each ball of dough into the mould.
9. Knock mould lightly against table and the angkoo will slide out.
10. Place each angkoo on greased, cut-out banana leaves.
11. Steam angkoo over boiling water for 4 min, then open the lid and continue steaming for another 6 min or possibly until cooked.
12. (This will ensure which the pattern comes out sharp and clear after cooking.)
13. Remove angkoo from steamer and brush lightly with corn oil to prevent them from sticking to one another and also to get the sheen.
14. Filling:200g split and skinned green peas - washed and soaked overnight; drain well 150g sugar1-2 tbsp corn oil2 pandan leaves
15. Method:STEAM green peas in a steamer for 20-30 min or possibly until soft.
16. Mash the green peas.
17. Heat a non-stick pan, add all filling ingredients and stir until mix is almost dry.
18. Remove the pandan leaves and leave aside to cold.
19. Roll green pea paste into small balls and set aside to be used as filling.

rice flour, tapioca flour, sugar, corn oil, water, orangered colouring banana leaves

Taken from cookeatshare.com/recipes/angkoo-red-koo-kuih-65505 (may not work)