| 26/6/1998 |
| BLACK KOO |
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Recipe by Amy Beh
Cuisine: Nyonya
Type of Dish: Bread, cakes and cookies
Cooking Method: Steam
Meal Types: • Finger Food • Snacks • Tea | | |
The ’angkoo’ and black ’koo’ (left) as well as the green pandan ’koo’ and yellow ’koo’ form a colourful range of koo kuih. |
Ingredients
250ml water
100g dried daun rami
1/2 tsp alkaline water
100ml pati santan
100g sugar
1/4 tsp salt
Sift these ingredients:
300g glutinous rice flour
1 tbsp cornflour
Banana leaves, cut into rounds and greased
Corn oil for glazing
Method
Soak daun rami in water until the leaves turn soft. Remove the hard stalks. Bring water and daun rami to a low boil. Add alkaline water, simmer over low heat for 15 to 20 minutes. Cool, then blend in a liquidiser.
Squeeze out the dark juice. (You should get about 150ml juice.) Mix juice with pati santan, sugar and salt. Stir till sugar dissolves.
Pour into sifted flours, stir well. Kneadlightly to form a smooth dough. Divide dough into portions androll into balls. Flatten dough, make a well in the centre and fill with green pea paste. Pinch dough together to seal.
Place into angkoo mould and press firmly. Turn out onto a lightly greased banana leaf round.
Steam according to the instructions for angkoo.
Note
If you can’t get daun rami, substitute with 75g to 100g black sesame seeds. Wash black sesame seeds well. Boil in one cup water for 15 to 20 minutes using low flame. Cool, then blend sesame seeds in a blender till fine. Strain to get the dark liquid. (You should get 150ml black juice.)
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