Angku is a type of kueh/ delicacy that my family loves. Traditionally, angku has an orange coloured skin made of rice flour with sweet yellow beans filling. This kueh is a must during baby fullmoon celebration, whereby the baby's grandparents distribute this kueh with pickled ginger and red eggs to relatives and friends. Nowadays angku can be bought from morning markets and nyonya restaurants. And the tradition of distributing this kueh during baby fullmoon is no longer compulsary.
The other morning, my mum was preparing this homemade angku. My mum's angku was lightly coloured with pandan leaves juice and filled with pre-fried coconut meat. They were lined with pandan leaves before steaming, resulting in very fragrant angkus :-).
Naturally, HQ wanted to help. He observed Popo for awhile and quickly got the gist of it. First, he flatten the dough. Scoop on a spoonful of filling. Seal the dough with Popo's help.
HQ lightly rolled the filled dough. Pat it into the mould. Once set, HQ removes it from the mould. And he gently placed it on some pandan leaves. Viola, an angku was made! These two were made by HQ :-). Later Popo steamed the angku till done. The smell was heavenly! Although the patterns on the angku skin were not obvious, these were really delicious. We all had fresh warm angku with milo for breakfast that morning. I myself had three; yummy! :-D (C) Lee Pei Yi. All rights reserved. Originally published for boeyjoey.blogspot.com. All images and text cannot be republished without expressed written permission.