Chinese Dessert Recipes

Red Ang Koo (Nyonya)

270 g			        	Glutinous Rice Flour; sifted
1 tbsp				Tapioca Flour
90 g			        	Steamed Sweet Potatoes; orange type
3 tbsp				Fine Sugar
1 1/2 tbsp		        	Corn Oil
150 g			        	Water
1 drop				Red Colouring
1 drop				Orange Colouring
			        	Banana Leaves; cut into round shapes and greased
2 tbsp				Corn Oil; for glaze	
				
Ingredients For Green Bean Filling

210 g			        	Green Beans; buy split ones
130 g			        	Fine Sugar
2 tbsp				Corn Oil
4			        	Pandan (Screwpine) Leaves; cleaned
1/4 tsp				Salt

To prepare filling
Soak green beans overnight. Drain well. Steam over high heat about 20 minutes or until green beans become soft enough to be mashed. While still hot, mash with a large metal spoon through a wire sieve.

Over low heat, cook mashed green beans with sugar, pandan leaves and corn oil. Keep stirring until mixture is almost dry. Discard pandan leaves and allow filling to cool. Using a spoon, roll filling into small balls and set aside for later use.

To prepare skin
Mash steamed sweet potato first. Mix together mashed sweet potatoes with sifted glutinous rice flour, tapioca flour and sugar. Create a well in the centre and add corn oil. Add water gradually and colourings. Knead until the dough becomes smooth and does not stick to your hands.

Divide the dough into even portions. Roll into balls before flattening each portion. Add green bean filling into flattened skin, pinch and seal edges. Dust Red Ang Koo mould lightly with glutinous rice flour. Press filled ball into dusted mould. Knock mould lightly against hard surface to extract the Red Ang Koo. Place each Ang Koo on greased banana leaves.

Steam over rapidly boiling water for 5 minutes. Open steamer lid and keep steaming for another 5 to 8 minutes or until dessert kuih is cooked. The reason we remove the lid is to ensure the pattern on the dessert stays else the lines will blend with each other while cooking in closed lid.

Remove from steamer and brush lightly with corn oil for that extra sheen.

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