These are ‘ang koo’ or ‘hoong koo’ that my mil learnt to make at her friend’s house last week. Don’t they look tempting and simply irresistable? If I wasn’t so concerned about my darn jelly belly, I could have polished off all of them, really I could. These are really tasty but darn fattening too.
According to my mil, all the ingredients used to make these ang koo are natural. The green color was from pandan leaves (screwpine leaves) and the purple color was from purple sweet potatoes. The skin of the ang koo were made from rice flour and sweet potatoes and the filling was all mung beans or green beans. I just love em!
Indulge in this once in a while it’s okie i guess…hehe…i have 3 servings (at one go) of these kuih every other Sunday…with dessicated coconut filling. Even sinful!
mmmm…delicious!! i could polish them off too 😉 err..you think if they were made of wholemeal rice flour, they won’t be that fattening? sigh……i am so craving for one now 🙁
WOW!!! Err… can she tell you the recipe. I’d love to try make it over here. It’s a rarity over here…
You’re making me hungry!!!!!! I was hunting high and low for someone to make angkoo for Brandon’s fullmoon last time. Should have contacted you!