For Peanut Fillings:
- 300gm Groundnuts without skin (roasted)
- 100gm castor sugar
- 2 tbsp plain flour
- 10gm peanut oil
- 20ml water
- 25gm white sesame seeds (roasted)
For Angku Skin:
- 200gm sweet potatoes (steamed & mashed)
- 200gm 3 Kambing Glutinous Rice Flour
- 20gm castor sugar
- 50gm peanut oil
- 50ml hot water
- 1 tsp red food colouring
- 1-2 banana leaves
- Blend the roasted peanuts until fine. Add in sugar, plain flour, peanut oil then blend again until fine and well mixed. Gradually add in water until it form a dough. Add the sesame seeds, stir until well mixed and set aside.
- Mix mashed sweet potatoes, glutinous rice flour, sugar and peanut oil until forms a crumbly dough. Add in red colouring and hot boiling water. Mix until form a soft dough.Depends on the moistness of the steamed sweet potatoes and glutinous rice flour water absorbing properties. If the sweet potatoes is very moist, you may not need to use any water.
- Divide the dough and fillings based on the angku mould size. Cover the dough with a piece of wet cloth to prevent moisture lost. Take a dough, shape round, flatten it, put a filling on top of the dough. Seal the dough and shape round again.
- Press down firmly and dislodge the cake by knocking the mould on the table. Put the cake in a piece of the greased banana leaves. Transfer to the steamer tray. Perform the same for the remaining dough.
- Bring the water in the steamer to boil. Once boiling, transfer the steamer tray to the steamer, reduce the heat to low and steam for 5 minutes. After 5 minutes, open the cover, lightly wash the cake with some cooking oil (to prevent sticking), and continue to steam the cake for another 5-7 minutes.