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

Recipe Ingredient

  • For filling:
  • 100g cooked red beans
  • 40g sugar
  • A pinch of salt
  • 1/2 tbsp Hoen Kwe flour
  • (A) for angku skin:
  • 150ml pati santan
  • 250ml water
  • 1 1/4 tbsp agar-agar powder
  • 1 tbsp instant jelly powder
  • 1/4 tsp salt
  • 75g castor sugar
  • A few drops rose pink food colouring
  • (B) Mix:
  • 150ml water
  • 1 tbsp Hoen Kwe flour


  1. 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.
  2. 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.
  3. 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.)
  4. Fill up the angku moulds and chill as in previous recipes.

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