Pumpkin Ang Koo is a variation of the delicious Chinese delicacy. This is a golden yellow Ang Koo that is made without any artificial colouring. The colour of the skin comes from pumpkin and carrot juice.
200g de-skinned mungbeans
2-3 tablespoons cooking oil.
Soak the mungbeans for four hours, then steamed with three pandan leaves, cut into three-inch piece and scattered on top of the beans
After steaming, mix it with the sugar and then mash or blend it while it is still hot.
Add a pinch of salt depending on your own preference.
Add 2-3 tablespoons of cooking oil.
Once cooled, form into balls of around 25g each (or based on size of your Ang Koo mould). Set aside.
100g steamed mashed pumpkin
200g glutinous rice flour
1 teaspoon rice flour
130-150ml carrot juice (blend half a carrot for the juice), adjust to wetness of the dough
2 tablespoon cooking oil, to be added last
Mix all the ingredients for the skin while the steamed mashed pumpkin is still hot. Once the dough is smooth, add the oil and mix it thoroughly. Set aside 15 minutes, then form into balls of 20g each (or based on size of your Ang Koo mould).
Cut banana leaf to the size of your Ang Koo mould.
Brush the top of the banana leaf with cooking oil.
Flatten the pumpkin dough and place one ball of mungbean filling into it. Form into a round ball, then press into the mould.
Once your Pumpkin Ang Koo has been moulded, steam for 8-10 minutes.
Open the steamer cover every 3 minutes.
Once the Pumpkin Ang Koo is cooked, brush it with some cooking oil. Your Pumpkin Ang Koo is done.
Soft, golden-colour Pumpkin Ang Koo fresh from the steamer (7 July, 2018)
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