Ang Koo Ah Mah Chew

I had to make ang koo for Alexander's full moon party and i have made them before for Renee's one year old party which was 3 1/2 yrs ago. This time the koo looked good but was not as soft. It was a pleasure to have Ah Mah Chew and family at the party. Ah Mah Chew was visiting from Malaysia and before she left for home, graciously taught me how to make ang koo, hokkien style. As all good cooks of yesteryears are, she does not have weigh and spoons and i have to document this recipe when i tried making them. Thank you Ah Mah Chew, the ang koo is nice and soft.



Ingredients:
A):
200g glutinous rice flour - sifted
2 tbsp sugar
2 tbsp oil
4 tbsp water

(B):
150g boiling water
1/8 tsp orange-red colouring
Banana leaves - cut into small circles and greased

Oil for glazing

Filling:

200g split and skinned green peas - washed and soaked overnight; drain well
150g sugar
1-2 tbsp oil
2 pandan leaves


Method:

Mix (A) in a large bowl

Add coloring to hot water from (b). Add to (A) and mix well. Knead to form a smooth but not sticky 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, cut-out banana leaves.

Steam ang koo over boiling water for four minutes, then open the lid and continue steaming for six more minutes or till cooked. This will ensure that the pattern comes out sharp and clear after cooking.

Remove ang koo from steamer and brush lightly with oil to prevent them from sticking to one anotherand also to get the sheen.

To make the filling:

Steam green peas in a steamer for 20-30 minutes or till soft.

Pulse the steamed green peas in the food processor.

Pour into a big microwable glass bowl, add in all filling ingredients and cook in the microwave on high 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.

Serves

Makes 18 to 20 small ang koo