• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 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


  1. 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.
  2. Squeeze out the dark juice. (You should get about 150ml juice.) Mix juice with pati santan, sugar and salt. Stir till sugar dissolves.
  3. 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.
  4. Place into angkoo mould and press firmly. Turn out onto a lightly greased banana leaf round.
  5. Steam according to the instructions for angkoo.

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