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
Instructions
- 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.
- 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.
- Blend in hoen kwe mixture and bring to a boil again.
- Fill up the angku moulds and chill in the same way as previous recipe.
