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

Recipe Ingredient

  • Filling:
  • 100g yam, cubed, steamed until soft and mashed into a paste
  • 40g castor sugar
  • 65ml pati santan
  • a pinch of salt
  • 1/2 tbsp Hoen Kwe flour
  • 1/2 tbsp agar-agar powder
  • Angku skin (combine and strain through a fine sieve):
  • 60g yam paste
  • 150ml pati santan
  • 250ml water
  • (A):
  • 1 1/2 tbsp agar-agar powder
  • 1 tbsp instant jelly powder
  • 75g castor sugar
  • 1/8 tsp salt
  • A tinge of purple food colouring (If you cannot get purple colour, combine a tinge of blue with a tinge of red colouring)
  • Mix together:
  • 100ml water
  • 1 1/2 tbsp Hoen Kwe flour


  1. To prepare the filling: Combine all the filling ingredients in a nonstick pan and cook over medium heat until mixture turns thick. Take a teaspoonful of mixture and shape into a round ball. Chill the balls of filling in the refrigerator.
  2. To prepare angku skin: Combine the strained yam mixture together with the rest of ingredients (A) and bring to a boil in a deep saucepan over medium heat.
  3. Blend in hoen kwe mixture and bring to a boil again.
  4. Fill up the angku moulds and chill in the same way as previous recipe.

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