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Method:
In a mixing bowl, mix all ingredients
until well-combined and form into a dough. Cover with a piece of
damp towel and rest for 15 minutes. Divide the dough into 22
portions, about 20g each. (Note: Depending on the size of the
mould). Wrap up 1 part of red bean paste filling with 1 part of
skin, press into angku mould and knock out. Line onto a piece of
greased banana leaf. Steam at high heat for 4 minutes.
Brush the angku with a little oil and continue to steam for another 5
minutes. Remove, leave to cool and serve.
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