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This document provides a recipe for Ang Koo (or koo), which are steamed rice cakes filled with mung bean paste. It lists the ingredients and instructions to make the black glutinous rice flour dough and the mung bean filling. To make the filling, mung beans are steamed and blended with sugar, oil and water. The dough is made by mixing black glutinous rice flour, corn flour, wheat starch and sweet potato with sugar syrup. The filling is wrapped in the dough and shaped using an ang koo mould before steaming f

Author

Kevin Ong

Language

EN