Actually this recipe is called Thai yam angkoo. It used ground peanut as its filling. Since my hubby dislike peanut filing I replace with purple sweet potato. I think I'm a big fan of purple sweet potatoes now :D
The texture is slightly more chewy compare to Purple sweet potato angkoo. Maybe due to used of tapioca flour. The dough is easy to handle and shape. Although I can't really taste so much yam flavour, overall this angkoo is nice.
Adapted and modified from Famous delights cookbook recipe
250g purple sweet potato
2 tbsp brown sugar
Pinch of salt
1 tbsp margarine/butter
~ Angkoo skin/ Dough
150g yam (cut into small pieces)
20g purple sweet potato (for colour)
60g glutinous rice flour
60g tapioca flour
20g icing sugar
2 tbsp vegetable oil
80ml evaporated milk/ coconut milk (you may not need all)
Methods:~ Sweet potato filling
1. Steam the sweet potato till soft. While it is hot, add in brown sugar, salt and margarine. Mix well and mash into paste.
* I used electric mixer (with “K” hook) to do the job.
2. Leave aside to cool. Divide into 18g each.
1. Steam the yam and purple sweet potato till soft. While it is hot mash them with a fork (I’m using electric mixer with “K” hook).
2. Add in glutinous rice flour, tapioca flour, sugar, oil and slowly add in milk to achieve soft dough.
* Do check the dough from time to time by feel by hand. It is done once can easily shape into dough but not sticky.
3. Weight 28g ball for each angkoo.
~ Shaping and Steaming
1. Grease the angkoo mould by dust with some flour (you might brush with some oil).
2.Wrap the filling with the dough. Shape into ball.
3. Place the ball in the middle of angkoo mould. Press evenly and knock out. Place on greased banana leaf.
4. Arrange the angkoo on steaming tray and steam for 8 minutes at medium heat. Once the steaming time over, open the lid slightly to release hot steam. This is to prevent sudden decrease pressure inside the steamer. Then open the lid totally, off the heat.
5. While the angkoo is hot, brush them with vegetable oil to make them more shining and pretty. Serve.
I'm submitting to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.