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

  • (A):
  • 50g gula melaka
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 225ml santan
  • 2 pandan leaves
  • (B):
  • 50g glutinous rice flour
  • 50ml water
  • (C):
  • 250g glutinous rice flour
  • 1-2 tbsp corn oil
  • Banana leaves – cut into circles and greased
  • Corn oil for glazing
  • Filling:
  • 200g steamed chicken meat – diced
  • 50g crystallised melon strips (tungkwa) – diced
  • 25g toasted sesame seeds
  • (A):
  • 1 tbsp chopped shallots
  • 1 tsp chopped garlic
  • 1 tbsp dried prawns – chopped
  • Seasoning:
  • 1 tbsp oyster sauce
  • 1/2 tsp salt
  • 1/2 tsp Maggi chicken stock granules
  • 1 tbsp soy sauce
  • 2 tbsp water
  • A dash of pepper
  • Thickening:
  • 1 tsp cornflour
  • 1 tbsp water

Instructions

  1. Bring (A) to a boil to dissolve sugars. Simmer until it is syrupy. Set aside.
  2. Mix (B) to form a smooth dough. Divide into small portions and flatten. Bring water to a boil then throw the flat pieces of dough in to cook until they float up and are fluffy. Remove.
  3. Put glutinous rice flour (C) into a large mixing bowl. Add in hot syrup (A) and mix well. Add in cooked dough (B) or ebu and oil. Knead into a smooth dough.
  4. Divide dough into equal portions to form balls. Flatten each ball slightly and fill with half to one tablespoon of filling. Gather up the edges and close up the filling. Press into angku moulds.
  5. Knock against table to dislodge the koo. Place on greased banana leaves and steam covered for four minutes, then open the lid and continue steaming for another 6 minutes or till cooked. Brush lightly with corn oil immediately after steaming.
  6. For the filling: Saute (A) till fragrant. Add in diced chicken and seasoning. Stir-fry well, then add thickening. Mix in dried tungkwa and sesame seeds. Make into balls and store in the refrigerator to harden.

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