I'm glad that Reese Darragh who is now residing in Boston, USA, is participating again this year. Last year, she submitted Kek Pisang for My Sweet Malaysia and this year I'm posting on her behalf on Ang Koo Kueh. Thank you Reese for taking part in this year's Merdeka Open House.
Here's her entry:
I remember how my grandma used to make Ang Koo Kueh for the special occasion in the family. Chinese New Year, Full Moon, Weddings and family gatherings. She made one of the best ang koo kueh in the world. When I was young, she used to have an extra special mold which she used to make a special print ang koo for me everytime she made a batch to celebrate an occassion. Sad to say, I have never thought of obtaining the special recipe from her before she passed away over 5 years ago.
On a faithful day, I chanced upon Aunt Lily's food blog. She is a Malaysian, currently living in Denver, Colorado. The first time I tried her Ang Koo Kueh recipe, I was pleasantly surprised at the ang koo I made following her recipe. It is the exact taste and texture to my grandma's. I have been making her ang koo kueh ever since. My ang koo is always pink, just like how my grandma always made mine pink instead of red or orange.
Recipe (courtesy and with the permission of Aunt Lily from her famed blog http://lilyng2000.blogspot.com/2005/09/ang-koo-ah-mah-chew.html)
200g glutinous rice flour - sifted
2 tbsp sugar
2 tbsp oil
4 tbsp water
150g boiling water
1/8 tsp orange-red colouring
Banana leaves - cut into small circles and greased
Oil for glazing
200g split and skinned green peas - washed and soaked overnight; drain well
1-2 tbsp oil
2 pandan leaves
Mix (A) in a large bowl
Add coloring to hot water from (B). Add to (A) and mix well. Knead to form a smooth but not sticky dough.
Divide dough into equal portions and roll into balls.
Flatten each portion slightly, add a small ball of filling.
Pinch and seal the edges.
Lightly dust ang koo mould with glutinous rice flour.
Press each ball of dough into the mould.
Knock mould lightly against table and the ang koo will slide out.
Place each ang koo on greased, cut-out banana leaves.
Steam ang koo over boiling water for four minutes, then open the lid and continue steaming for six more minutes or till cooked. This will ensure that the pattern comes out sharp and clear after cooking.
Remove ang koo from steamer and brush lightly with oil to prevent them from sticking to one anotherand also to get the sheen.
To make the filling:
Steam green peas in a steamer for 20-30 minutes or till soft.
Pulse the steamed green peas in the food processor.
Pour into a big microwable glass bowl, add in all filling ingredients and cook in the microwave on high till mixture is almost dry.
Remove the pandan leaves and leave aside to cool.
Roll green pea paste into small balls and set aside to be used as filling.
Serves 18 to 20 small ang koo