(A) 50g rice flour, 110ml water
(B) 250g glutinous rice flour, 10g red clouring, 30g sugar, 220ml water, 3tbsp oil
fillings: 300g mung beans, 200g sugar
Method:
soak mung beans for 2hrs, steam the beans til soft. Mash the beans.
Fry mashed bean with sugar til dry and non stick to wok.
Mix ingredient (B) except for oil.
Cook ingredient (A) til thick. Bring both (A) & (B) together and add in oil to form a soft dough.
Divide dough into small portions, wrap in fillings and mould it out.
Place the "ang ku" on lightly greased banana leaves steam for 7-8 minutes over medium heat. Greased some oil on the surface of "angku" and serve.