Method:
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For the filling, line a steamer with cloth. Steam
green peas until very soft. Mash into a paste.
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Boil the 100 ml water with sugar, salt and pandan
leaves till syrupy. Add the mashed beans and cook till dry . Remove
pandan leaves.
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Cool, divide into 8 portions and form into balls.
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To make the skin, steam sweet potatoes till soft.
Mash it well while still hot. add pulut flour, sugar, oil, coloring
and warm water if dough is dry. Knead into a soft and pliable dough;
you must be able to form a ball with the dough. Divide into 8
portions.
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Wrap one portion of filling in one portion of skin.
oil hands lightly (from 1 1/2 tbsp) and roll cakes till well
rounded.
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Press into angku mould firmly to obtain a deep
impression of the pattern.
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Turn out cake on to a piece of greased banana leaf.
Steam for 6 minutes on medium heat so cake will retain its pattern.
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Take out. Brush lightly with oil while still hot.
Note : In
making pandan angku, Substitute red coloring for green coloring; use
yellow sweet potato and if water is used, use pandan juice.
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