What you need:
(A)
250g glutinous rice flour - sifted
1 tbsp tapioca flour
75g steamed sweet potato - mashed
3 tbsp sugar
1 tbsp corn oil
(B)
150g water
1/8 tsp orange-red colouring
Banana leaves - cut into small circles and
greased
Corn oil for glazing
(C)
Filling:
200g split and skinned green peas - washed and soaked overnight; drain well
150g sugar
1-2 tbsp corn oil
2 pandan leaves
What you do
Mix (A) in a large bowl. Make a well in the centre and add corn oil and (B). Knead to form smooth dough.
Divide dough into equal portions and roll into balls. Flatten each portion slightly; add a small ball of filling. Pinch and seal the edges. Lightly dust ang koo mould with glutinous rice flour. Press each ball of dough into the mould. Knock mould lightly against table and the ang koo will slide out. Place each ang koo on greased banana leaves.
Steam ang koo over boiling water for four minutes. Open the lid and continue steaming for six more minutes to ensure that the pattern comes out clear.
Remove ang koo from steamer and brush lightly with corn oil to prevent them from sticking to one another.
To make (C): Steam green peas in a steamer for 20-30 minutes or till soft. Mash the green peas.
Heat a non-stick pan, add in all filling ingredients and stir till mixture is almost dry. Remove the pandan leaves and leave aside to cool. Roll green pea paste into small balls and set aside to be used as filling.
