Angku Kuih

I went all the way to Kota Tinggi to learn from my aunt, who owns a kopitiam and who makes her kuih - agak-agak hahahaha... that means by feelings... she said, "just need to feel the texture of the mixture!!!" Alamak, me feel the texture... really took me a year to master the making of angku kuih....
Thanks "kao mo" for sharing the secret of making this kuih and also many other kuihs which i didn't take any pictures (silly me) when i made them myself.

Here I'll share the deepest secret she taught me and I really don't have the exact measurement for the recipe... so i took the recipe from the internet... and I'm crazy with angku moulds... have loads of it... including plastic jelly angku moulds too... In this picture, u'll see the green and red thingy - they're the angkus while the yellow are kuih jagung... ah.... this one also i'll give you the recipe in another post...
Ingredients:

500g glutinuous rice flour (is normally 1 pack)

14 tbsp cooking oil (according to texture)

some water

4 tbsp sugar (according to own sweetness liking)

1/2 tsp red colouring

a pinch of salt

For filling: soak red bean overnight and boil it till really soft, then cook it with oil and sugar. Depending how sweet you like it to be... aiya... easier if u just buy it off the shelf from bakery suppliers like Bake with Yen or Bagus...hahahahha...

The method:

Mix glut flour, oil, colouring and water (how much? really don't know) but it should form a slimy dough, not hard but really slimy... knead for awhile till it has a stretchy texture.

Then, pull out 1/3 of the dough and steam over high heat for 5 mins (3/4 cooked)... while it's still hot mix it with the rest of the dough and knead. By this time, u should be able to feel the "gental" of the texture. Meaning it's stretchy and pullie... Let it rest for 3 mins... pull out a small amount of the dough to form a small ball as big of the size of palm (lady's)...

Wrap the filling into the ball and push it into the angku mould... wa... sounds "ham sap"... ok, then knock it out... make sure your mould is floury when u push the dough in, otherwise it'll stick in between those lines...