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1
Method:MIX (A) in a large bowl.
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2
Make a well in the centre and add in corn oil and (B).
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3
Mix well and knead to create a smooth but not sticky dough.
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4
Divide dough into equal portions and roll into balls.
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5
Flatten each portion slightly, add in a small ball of filling.
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6
Healthy pinch and seal the edges.
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7
Lightly dust angkoo mould with glutinous rice flour.
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8
Press each ball of dough into the mould.
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9
Knock mould lightly against table and the angkoo will slide out.
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10
Place each angkoo on greased, cut-out banana leaves.
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11
Steam angkoo over boiling water for 4 min, then open the lid and continue steaming for another 6 min or possibly until cooked.
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12
(This will ensure which the pattern comes out sharp and clear after cooking.)
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13
Remove angkoo from steamer and brush lightly with corn oil to prevent them from sticking to one another and also to get the sheen.
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14
Filling:200g split and skinned green peas - washed and soaked overnight; drain well 150g sugar1-2 tbsp corn oil2 pandan leaves
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15
Method:STEAM green peas in a steamer for 20-30 min or possibly until soft.
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16
Mash the green peas.
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17
Heat a non-stick pan, add all filling ingredients and stir until mix is almost dry.
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18
Remove the pandan leaves and leave aside to cold.
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19
Roll green pea paste into small balls and set aside to be used as filling.
