To prepare the filling: Blend cooked red beans and sugar in a liquidiser until pureed. Pour into a non-stick or heavy-based pan. Add salt and hoen kwe flour.
Cook over medium low heat; keep stirring until mixture is dry and turns into a lump. Remove and leave aside to cool. Take half a teaspoonful of filling and roll into a small ball. Refrigerate until hard.
To prepare skin: Combine (A) in a saucepan. Bring to a low boil. Add in ingredients (B) and cook until small bubbles appear. (This indicates that the mixture has come to a boil.)
Fill up the angku moulds and chill as in previous recipes.