Besides taro paste filling, the skin of Taro Paste Angku Kuih is made with taro paste too. Since the colour of taro is light, dark brown sugar is added to yield a light brown colour skin.
Ingredients for taro paste filling: (Yields: 270 g)
240gsteamed taro*
70gfine sugar
¹⁄₁₆tsp fine salt
1tbspcooking oil
Ingredients for taro paste skin: (Yields: 450 g)
80gsteamed taro*
45gdark brown sugar
50g+ 1 tsp plain water
100g+ 100 g glutinous rice flour
60ghot water70°C
2tbspscooking oil
Instructions
FOR TARO PASTE FILLING:
Combine steamed taro, sugar, salt and oil in a sauce pot, mash into paste. Cook over medium heat for 5 minutes. Reduce to medium-low heat, cook for another 2-3 minutes, until you have a smooth paste. Set aside to cool.
Divide filling into 20 portions (13 g each).
FOR TARO PASTE SKIN:
Combine steamed taro, dark brown sugar and 50 g of water, blend until smooth, set aside to cool.
Mix together hot water (70°C) and 100 g of glutinous rice flour, then add in cooled taro paste, mix well. Add in another 100 g of glutinous rice flour to mixture, mix into a dough.
Add in adequate water according to the dampness of the dough (about 1 tsp), knead until a smooth dough is formed. Add in cooking oil, knead until well blended.
Divide dough into 20 portions (22 g each), cover with cling wrap to prevent from drying.
MAKING TARO PASTE ANGKU KUIH:
Prepare 20 pieces (7-cm) round banana leaves, coat with oil.
Lightly coat Angku mould with glutinous rice flour, tap off excess flour. (Reminder: The size of Angku mould used in this recipe is 35-gram mould, about 6 cm x 5.5 cm.)
Shape dough into a bowl, fill with taro paste filling, wrap filling fully with dough, press until firm and shape gently into a ball. Put into mould, press lightly with palm to fill the mould, tap the mould gently on work top to unmould the filled dough, put onto a piece of banana leaf, then arrange in steamer rack. (Reminder: Bamboo steamer is suggested for steaming).
Steam over medium heat for 8 minutes.
Lightly coat the surface of Taro Paste Angku Kuih with some oil.
Set aside to cool.
Video
Notes
*Steamed taro: Steam 320 g of taro with 4 pieces of pandan leaves for 20 minutes until very soft, then divide into 80 g and 240 g.Reminder: When cooled, cover the Angku kuih with cling wrap to prevent it from drying.