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
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)
1 1/2 tbsp Hoen Kwe flour
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.