I still remember the 1st time I asked my mother-in-law about recipe of angkoo kuih. She said she doesn't have the recipe. She use everything needed and adjust accordingly. I'm sure most of our elder like her making kuih base on their experience.
I will share some of the tips that I learned.
Reference from my mother-in-law
Ingredients: yield about 13 pieces
1 bowl pumpkin purée
1 tbsp sugar
1 bowl glutinous rice flour
Some peanut cookies as filling (13 pieces for 13 angkoo)
Some vegetable oil for greasing banana leaves and brushing the angkoo
1. Steam the pumpkin till soft. While the pumpkin is hot, mash and mix together with the sugar till dissolve.
2. Add in the glutinous rice flour. Mixing with spoon/spatula by pressing the pumpkin against the flour. This is to help event coating. Do add some pumpkin purée if the batter is dry.
3. Gather all the dough pieces into one. Slightly knead till form smooth and not sticky dough.
4. Divide into individual portions. Wrap each dough with a piece of peanut cookies (filling of your choice).
5. Roll the ball in the glutinous flour (tips 1: Coat the ball with flour instead of greasing the mould. This is to prevent dough stick on the mould). Press the ball in the middle of angkoo mould. Press evenly and knock out.
6. Place the angkoo on greased banana leave. Brush the surface with oil (tips 2: Brush the angkoo before steam and not after. This step can get shining looking angkoo and prevent stick to each other at the same time).
7. Bring water to boil. Turn down to medium heat and steam the angkoo for about 8 minutes.
Why not prepare this golden angkoo as one of desserts ? I’m submitting this post for Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) hosted by Wen of Wen's Delight and for Muhibbah Malaysian Monday hosted by Sharon.