Nyonya ang koo
Recipe for nyonya ang koo
This article was published by: MatthewShare this content!
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe.
About this recipe
In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.Nyonya ang koo is a traditional Nyonya dessert that originated from the Peranakan culture in Malaysia and Singapore. These small glutinous rice cakes are shaped like tortoises and are often filled with a sweet mung bean paste. The dough is made from glutinous rice flour, giving it a sticky and chewy texture. Nyonya ang koo is typically enjoyed during festive occasions or as a delightful snack.
Keywords: Nyonya, ang koo, Peranakan, dessert, glutinous rice.
Nyonya ang koo details
INGREDIENTS:Makes 14
Skin:
80g sweet potatoes (steamed and mashed)
125g glutinuous rice flour
1/4 tbsp castor sugar
30ml thick coconut milk
25ml corn oil
50g water
1-2 drops of orange/red food colouring (optional)
Filling:
280g red bean/green bean paste
METHOD:
- Combine all ingredients of skin in a mixing bowl. Mix and knead until all combined to form a soft dough.
- Divide skin dough to 20g portions and form each into a ball..
- Divide filling to 20g portions and form each into a ball.
- Wrap each filling with a portion of dough. Press into an ang koo mould. Bang mould slightly to dislodge the ang koo.
- Place ang koo onto a small piece of banana leave of slightly larger size than the ang koo. Repeat for all the remaining dough and filling.
- Line steamer with banana leaves and place ang koo onto the banana leaves. Steam at medium heat over boiling water for 10 minutes until skin is translucent.
NOTE:
- I did not use any food colouring as We thought the natural colouring of the sweet potatoes was enough. However, adding a few drops of colouring will make the ang koo look more like those sold outside at hawker stalls.
- Do not steam ang koo at high heat as this will cause rapid expansion of the skin and result in undefined pattern.
- Please adjust skin : filling ratio according to your mould and your preference (how thick you like your skin to be).
Share this content!
As seen in:The recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.
Reference: Nyonya ang koo
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
Visited 40 times, 1 visit(s) today