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
Instructions
- 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.
