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Angku Recipe
Ingredients:
Green Bean Filling
300g Split Green Bean (Washed and soaked for 6 hours)
200g Fine Sugar
4Tbsp Oil
Method:
- Steam green bean over boiling water for 30-40 minutes till soft.
- Blend or mashed green bean till become a paste.
- In a wok, combine green bean paste, sugar and oil. Stir on low medium heat till thick and do not stick to your hands.
- Cool it and shaped into 30 balls of about 20g. ( The size of filling will depend on the size of your mould).
Angku skin
Ingredients:
1/8 tsp Wilton orange coloring
200g Wheat starch ( Tung Mein Fun)
150g Water
500g Boiling Water
4Tbsp Sugar
500g Glutinous Rice Flour
100g Mashed Orange Color Sweet Potato
250g Water
120g oil
Method:
- Mix coloring, wheat starch and water. Stir till blended.
- Add in boiling water and mix till smooth and become translucent.
- Add in sugar, glutinous rice flour, sweet potatoes and water gradually. Knead till combined.
- Slowly add in oil and keep on kneading till smooth and do not stick onto your hands.
To Make Angku:
1 banana leaf, cut into rectangle to fit the angku mould
3 Tbsp oil
Method:
- Lightly grease the cut banana leaves with oil.
- Divide skin dough into 30 pieces. Flatten each dough into 1/4 inch thick and wrap the filling inside. Roll into a ball.
- Lightly dust the Angku mould with glutinous rice flour. Press the dough ball into the mould and lightly knock it out.
- Place Angku on the banana leaf.
- Steam over boiling water for 10 minutes.
- Brush the surface of the cooked Angku with oil to give it a glossy look.
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Your angku looks very pretty. It’s hard to find a good mould for angku now and I agree that they taste good with pan-frying. I prefer the pan-fried version actually.
Hahaha, you know what I used to do as a kid, I would take one bite, dig out & eat all the filling and not eat the outer bit. Coz it doughy. My mum always tells me off for wasting it. She scolds me and tells me to eat properly but I never did like the red bit. Strange kid, I was, very picky with eating.
the mould used is so special!lovely angku!
looks perfect! didnt know that they can be panfried too.
Lovely recipe, seems very easy to follow. Would you have the savoury filling recipe? I remember one can buy them at certain time of the year when the chinese celebrate one of the deities (god?) festivals. Mind sharing the recipe? Not that I have a steamer or mould to make them? Can i cook the angku in the microwave? I can roll them in a ball.
I am so intrigued by this recipe, green bean filling and all. I always love stopping by as I never fail to learn something.
I love your site very much, in fact it is a rescue for me to try some of the recipes whenever I cannot get some kind of food here in Texas. One suggestion, would you consider using the US metric, instead of using grams why not use spoons or cups for the measurement of the ingredients, I think it is much convenient for everyone. But again thanks for the many good recipes and you are really doing a good deed to help many of us make some of the food that we missed from our homeland.
The Angku looks great. Where can one buy the moulds for this item.? Thks.
Mrs. Aileen Smith
You can buy the moulds from Malaysia.
The longish mould looks so cute. OMG ! May I ask where you got them from?
I loooove angku and miss it terribly, living in Australia. It’s great to find a recipe which I can try at home – all I need now are the moulds!
Thank you for sharing. These Angku Kuih really makes me nostalgic :) Do you know if there are places that sell Angku Kuih molds in th U.S. (probably online)?
I don’t think you can get it in the US. :(
http://browncookie.com/products/wood-ang-ku-kueh-mold
Hi
Could you possibly get a kuih lapis recipe that works? I’ve tried some that I found online… but they don’t taste right… =(
Thank you
My mother use to tell me about her aunt who use to make these lovely treats for her…Next time i’m in malaysia, i’ll pick up some molds and surprise her.
Hi Bee,
Do you know a store (address or email) in Malaysia that actually sells the angkoo kuih mold ?
I live in Sydney, Australia – and would like to get my hands on one from Malaysia.
Thanks.
Tango – I am so sorry but I don’t have the address. I know how to go and get it but no address.
you can go to BAKE WITH YEN at Chow Kit (behind Maybank). Is available from the web.
Hello Bee,
I was so desperate after seeing your recipe on AngKuih here. I decided to go ahead and make by hand w/o mould. I was abit adventurer until I “took by surprised” in step 3 Skin; is there a procedure which goes in first; flour or water?
In the end, I can’t remember how I did it with hands after added oil my hands was not stick at all. I cut the recipe in half and weigh every skin n filling. I made them into a ball a shame compared to your lovely shape.
I made lean dough every month with yeast by hand for my church. I guess I have overcome the fear of stickiness.
My Angkuih taste excellent. My hubby was a happy man hehe…
But I m still haunt by step 3.. Please help…. I m sure it could be better…
Cheers
Just follow the order in the step.
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